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Mix margarine, sugar and milk in heavy 5-quart saucepan; bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat, or until candy thermometer reaches 234 degrees Fahrenheit, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into 3 greased 9-inch square or 2 greased 13 x 9-inch baking pans. Cool at room temperature; cut into squares. Makes about 6 pounds.