Rocky Road Fudge

Submitted by Andeey

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

 

• Ready In: 13mins
• Ingredients: 5
• Serves: 36

ingredients

• 340.19 g package semi-sweet chocolate chips
• 236.59 ml butterscotch chips
• 236.59 ml crunchy peanut butter
• 14.79 ml butter
• 297.66 g package miniature marshmallows

directions

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.

Reviews

[Bobbie537]

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!

 

[vietnamgrl]

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!

 

[djafishfria]

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.