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Rocky Road Fudge

1 (12 ounce) package semi-sweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 tablespoon butter
1 (10 1/2 ounce) package miniature marshmallows


Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap. In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter. Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly. Remove from heat. Stir marshmallows into fudge mixture. Pour into lined pan; spread evenly. Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours. Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up. Cut fudge into 36 pieces. If not serving right away, store in refrigerator.

Source: www.food.com