Rocky Road Candy - cooking recipe

Ingredients

1 (12 oz.) pkg. chocolate chips (Baker's semi-sweet)
1 (14 oz.) can Eagle Brand milk
2 Tbsp. butter
2 c. nuts (pecans)
1 (10 1/2 oz.) pkg. miniature marshmallows

Preparation

Melt chocolate chips, Eagle Brand milk and butter together (low heat).
Pour over marshmallows and nuts; stir.
Pour into wax-lined 9 x 13-inch pan.
Chill until firm.
Remove from pan. Peel off paper.
Cut in squares.
Cover and store at room temperature or can freeze for later use.