Rocky Road Squares - cooking recipe

Ingredients

1 (12 oz.) pkg. chocolate chips
1 (14 oz.) can Eagle Brand milk
2 Tbsp. butter
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. mini marshmallows
3/4 c. coarsely broken walnuts
1 c. butterscotch chips (optional)

Preparation

In top of double boiler, melt chocolate chips with Eagle Brand milk and butter.
Remove from heat.
In a large bowl, mix nuts and marshmallows; fold in chocolate mixture.
Spread in 9 x 13-inch pan lined with wax paper.
Chill 2 hours.
Remove from pan.
Peel off wax paper.
Cut into squares.
Cover and store at room temperature.