| For Both |
| 1. | Lightly grease 13x9-inch or 9-inch square pan. |
| 2. | Makes 3 lbs |
| 3. | NOTE: Do NOT substitute sweetened condensed milk for evaporated milk. |
| Microwave |
| 1. | Microwave margarine in 4-quart microwaveable bowl or casserole on HIGH 1 minute or until melted. |
| 2. | Add sugar and milk; mix well. |
| 3. | Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. |
| 4. | Microwave on HIGH 5 1/2 minutes, stirring after 3 minutes. |
| 5. | Gradually stir in chips until melted. |
| 6. | Add remaining ingredients; mix well. |
| 7. | Pour into prepared pan. |
| 8. | Cool at room temperature; cut into squares. |
| Top of Stove |
| 1. | Prepare pan as directed. |
| 2. | Mix margarine, sugar, and milk in heavy 2 1/2 to 3 quart saucepan; bring to full roiling boil on medium heat, stirring constantly. |
| 3. | Continue boiling 5 minutes on medium heat or until candy thermometer reaches 234°F stirring constantly to prevent scorching. |
| 4. | Remove from heat. |
| 5. | Gradually stir in chips until melted. |
| 6. | Add remaining ingredients; mix well. |
| 7. | Pour into prepared pan. |
| 8. | Cool at room temperature; cut into squares. |
| 9. | HIGH ALTITUDE: Decrease recommended temperature (234°F) 2 degrees for every 1,000 feet above sea level. |