|Sugar||1 Cup (16 tbs)|
|Evaporated milk||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|Crunchy peanut butter||1⁄4 Cup (4 tbs)|
|Oats||2 Cup (32 tbs)|
|Spanish peanuts||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||1⁄2 Cup (8 tbs)|
1. Mix sugar, milk and margarine in 2-quart casserole. Microwave uncovered on high (100%) to boiling, 2 to 3 minutes.
2. Stir in peanut butter and vanilla until blended. Stir in oats, peanuts and chocolate chips. Drop by table-spoonfuls onto waxed paper. (If mixture becomes too stiff, stir in 1 or 2 drops milk.) Refrigerate until firm, about 30 minutes.