Rocky Road Candy - cooking recipe

Ingredients

1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand milk
2 c. walnuts or pecans
2 c. miniature marshmallows

Preparation

In a 2-quart saucepan, combine the chips with the milk.
Heat over medium-low heat, stirring until chips are melted.
(Be careful not to burn or scorch.)
Remove from heat.
Fold in nuts and marshmallows.
Spread in a well-buttered 9-inch square pan. Refrigerate about 2 hours, or until firm.
Cut into small squares. Yield: 2 pounds.