Rocky Road Candy - cooking recipe

Ingredients

1 (12 oz.) semi-sweet chocolate chips
2 Tbsp. margarine
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
2 c. dry roasted peanuts (I use pecans)
1 (10 1/2 oz.) pkg. miniature marshmallows

Preparation

In heavy saucepan, over low heat, melt chips and margarine with sweetened condensed milk; remove from heat.
In large bowl, combine nuts and marshmallows.
Stir in chocolate mixture.
Spread in wax paper lined 13 x 9-inch dish.
Chill 2 hours or until firm. Remove from pan.
Peel off paper and cut into squares.
Store loosely covered at room temperature. Makes about 3 1/2 dozen.