2 (4 oz) bars sweet cooking chocolate
2/3 cup Eagle Brand Sweetened condensed milk
1 cup shelled unsalted whole peanuts
In top of double boiler, melt chocolate over hot water. Remove from heat. Add sweetened condensed milk and nuts; stir until all nuts are covered. Drop by teaspoonfuls onto buttered baking sheet. Refrigerate several hours.
NOTE: if desired, pecans, cashews, walnuts or seedless raisins may be substituted for the peanuts.
Makes about 2 dozen 1¾” diameter candies