Rocky Road Fudge

1. 1

   Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.

2. 2

   In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.

3. 3

   Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.

4. 4

   Remove from heat.

5. 5

   Stir marshmallows into fudge mixture.

6. 6

   Pour into lined pan; spread evenly.

7. 7

   Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.

8. 8

   Invert fudge onto cutting board; remove plastic wrap.

9. 9

   Turn fudge top side up.

10. 10

    Cut fudge into 36 pieces.

11. 11

    If not serving right away, store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.