Rocky Road Candy - cooking recipe

Ingredients

1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 Tbsp. oleo
1 (10 oz.) pkg. miniature marshmallows
1 (8 oz.) jar (1 2/3 c.) unsalted roasted peanuts

Preparation

In saucepan, combine chocolate chips, Eagle Brand and oleo. Heat over low heat until chocolate is melted; remove from heat. In large bowl, combine marshmallows and peanuts.
Fold in chocolate mixture.
Spread in a 13 x 9 x 2-inch pan whose sides and bottom have been lined with wax paper.
Chill 2 hours, or until firm. Remove from pan; peel off wax paper.
Cut into 1-inch squares with wet knife.
Makes 8 dozen.