In top of double boiler, over boiling water, melt chocolate morsels with Eagle Brand and butter; remove from heat. In a large bowl, combine nuts and marshmallows; fold in chocolate mixture. Spread in a wax paper-lined 13 by 9 inch pan. Chill 2 hours or until firm. Remove from pan peel off wax paper; cut into squares, cover and store at room temperature.
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