Dinghy Dings

From The Best of People and Food Cookbook, submitted by Joan Young.

12-oz package semi-sweet chocolate chips
14-oz can condensed milk (not sure if this means sweetened condensed milk or evaporated milk, but I suspect evaporated milk would make it plenty sweet, with the marshmallows)
2 T butter
2 C dry roasted peanuts
10-1/2 oz pkg miniature marshmallows
In a double boiler, gently melt the chocolate with the milk and butter. Remove from heat and add the peanuts and marshmallows. Spread in a 9×13 inch pan that has been lined with waxed paper. Chill.
Remove from pan and peel off the paper. Cut into squares and serve.