1 (6 ounce) package semisweet chocolate chips (1 cup)
1/4 cup light corn syrup
1/4 cup peanut butter
2 TBSP. milk
1 tsp. vanilla
2 cups quick-cooking oats
1 cup peanuts

Cover cookie sheet with waxed paper. Heat chocolate chips, corn syrup, peanut butter, milk and vanilla in 3-quart saucepan over medium heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir in oats and peanuts until well coated. Drop mixture by rounded TBSP.s full onto waxed paper. Refrigerate uncovered about 1 hour or until firm. Store covered in refrigerator.