Chocolate Peanut Butter No-Bakes

6 oz semi-sweet chocolate chips (1 cup)
¼ cup light corn syrup
¼ cup peanut butter
1 Tbsp milk
1 tsp vanilla
2 cup quick oats
1 cup peanuts

Line cookie sheets 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. Drop mixture by rounded tablespoons onto waxed paper. Refrigerate uncovered, about 1 hour or until firm. Cover and refrigerate any remaining cookies. Makes 2 dozen.