Rocky Road Fudge - cooking recipe

Ingredients

1 c. milk chocolate chips
1 c. semi-sweet chocolate chips
2 Tbsp. margarine or butter
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated)
1 tsp. vanilla extract
1 (10 oz.) pkg. Campfire miniature marshmallows
2 c. peanuts (optional)

Preparation

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