Wednesday, December 5, 2007
What to eat Wednesday-Rocky Road Fudge
I found this in a magazine that my mother-in-law, Carolyn brought when they came out for Tucker's blessing. We all loved it. It does not last very long!
Rocky Road Fudge
1 package ( 12 ounce) semisweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 T B butter
1 package (10.5) mini marshmallows
Grease 8x8 or 9x9 metal baking pan, line with plastic wrap. In 4 qt saucepan, combine chocolate chips, butterscotch chips, peanut butter & butter. Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.
Stir in marshmallows into fudge mixture. Pour into lined pan evenly. Cover pan with plastic wrap & refrigerate fudge firm 3 hours.
Invert fudge onto cutting board, remove plastic wrap. Turn fudge top side up. Cut fudge into 36 pieces. Store in fridge.