Rocky Road Fudge - cooking recipe

Ingredients

1 c. milk chocolate chips
1 c. semi-sweet chocolate chips
2 Tbsp. margarine
1 (14 oz.) can Eagle Brand milk
1 tsp. vanilla
1 (10 oz.) pkg. mini marshmallows
2 c. nuts (chopped pecans or whole peanuts)

Preparation

In heavy saucepan over low heat, melt chips and margarine with Eagle Brand milk and vanilla.
Remove from heat.
In large bowl, combine marshmallows and nuts.
Stir into chocolate mixture. Spread in foil lined 13 x 9-inch baking dish or pan.
Chill for 2 hours or until firm.
Remove from pan.
Peel off foil and cut into squares.
Store loosely covered at room temperature.
Makes about 2 3/4 pounds.