Rocky Road Fudge - cooking recipe

Ingredients

1 (12 ounce) package semi-sweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 tablespoon butter
1 (10 1/2 ounce) package miniature marshmallows

Preparation

Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
Remove from heat.
Stir marshmallows into fudge mixture.
Pour into lined pan; spread evenly.
Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
Invert fudge onto cutting board; remove plastic wrap.
Turn fudge top side up.
Cut fudge into 36 pieces.
If not serving right away, store in refrigerator.