2 8-ounce boxes semi-sweet baker’s chocolate
1 1-ounce square unsweetened baker’s chocolate
1 15-ounce Eagle Brand Milk
1/2 teaspoon salt
1 teaspoon vanilla
8 marshmallows, broken in bits
1 1/2 cups nuts
Melt chocolate over boiling water in double boiler. Add, in order, salt, milk, vanilla. Beat until creamy. Stir in nuts and marshmallows. Spoon into 8-inch pan lined with double layer of waxed paper. Cover with foil and chill three to four hours. For basic cutting lift out in waxed paper on cutting board. Store in icebox, covered. Keeps indefinitely – if you hide it!