1
: Over low heat, melt chips and butter with Eagle Brand.
2
: In large mixing bowl, combine crumbs and marshmallows; stir in chocolate mixture. Divide mixture in half. Place each portion on a 20” (50 cm) piece of wax paper; let stand for 10 minutes.
3
: Shape each half into a 12” (30 cm) log. Roll in nuts. Wrap tightly; chill 2 hours or until firm. Remove paper; cut into ¼” (.6 cm) slices to serve. Store covered in refrigerator.