Milk Chocolate Peanut Butter Bark Recipe

Line 13X9 inch pan with foil. In medium sauce pan over low heat, melt milk chocolate chips and peanut butter chips, stirring constantly until smooth. Stir in peanuts. Pour into prepared pan; spread. Refrigerate for about 1 hour. Before serving, break into pieces. Store in covered container in refrigerator,. About 1 lb. candy.