Rocky Road Fudge - cooking recipe

Ingredients

2 c. semi-sweet chocolate chips
1- 14 oz. can Eagle Brand condensed milk
2 Tbsp. butter or margarine
3 c. salted dry roasted peanuts
1- 12 oz. pkg. miniature marshmallows

Preparation

In a saucepan, combine the chocolate chips, milk and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth.
Remove from heat; stir in peanuts and marshmallows.
Spread into greased 13 x 9 x 2 in. baking pan. Refrigerate until firm.
Cut into squares.
Yields: about 3 1/4 pounds.