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.
3 comments:
I need to run to the store this morning, but I didn't want to go until I checked to see what I might need for your recipe, I was so intrigued by your teaser. I can't wait to make this!! Thanks for your Public Service.
Now I know why you needed your butterscotch chips...I thought they looked a little out of place with the rest of the list....hope your feeling better!!!
this looks SO good!! Yum, thanks for sharing!
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