Total Time
Prep 10 mins
Cook 3 mins

This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.

Ingredients Nutrition


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

5 5

Love this recipe!! I have put this fudge in Christmas cookie baskets for the last two years and get many compliments. I use super chunky peanut butter in mine to increase the amount of nuts. The recipe is so easy its great to make with the kids. Enjoy!

5 5

I've been meaning to try this recipe since I saw it in the magazine last year. I just made it today, and it's very good!

5 5

Yummmy- maybe only 4 stars, but still good. I would only recomend about 1/2 of the marshmellows, unless you want marshmellow's w/ a little bit of fudge. I used milk choc., but it was great. Would also recomend cooking at a lower heat.