Monday, December 2, 2013
Easy Rocky Road Fudge
EASY ROCKY ROAD FUDGE
1 pkg. (12 oz. or 2 cups) semi-sweet chocolate chips
1 cup butterscotch chips*
1 cup crunchy peanut butter
1 Tbsp. butter
1 pkg. (10 oz) miniature marshmallows
Line an 8x8 or 9x9 pan (for thicker fudge - like pictured above) or a 9x13 pan (for thinner fudge) with aluminum foil, with edges extending over the sides a bit. In a large saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat and stir in marshmallows. Pour into lined pan and spread evenly. Refrigerate until firm, at least 3 hours.
Pull fudge out of the pan by the foil edges and let sit 10 minutes before removing foil and cutting fudge. Store in an airtight container in the refrigerator.
*If you do not have butterscotch chips, you can substitute with more semi-sweet or even milk chocolate chips.