1
: In heavy saucepan, over low heat, melt chocolate chips and butter with Eagle Brand.
2
: Remove from heat; stir in remaining ingredients; mix well.
3
: Divide dough into thirds; shape each into an 8" (20 cm) roll. Wrap in wax paper. Chill until firm (about 2 hours). Cut into ¼ inch (.5 cm) slices; place on ungreased or parchment paper-lined baking sheets.
4
: Bake in a preheated 350°F (180°C) oven, 7 to 9 minutes or until tops are slightly crusted. Cool 2 minutes on baking sheets, then on wire racks. Store tightly covered at room temperature.