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Nuts: Rocky Road Fudge -- w

Source of Recipe

Good Housekeeping – Home Cooking
Nuts: Rocky Road Fudge -- w

Makes: 3 dozen

1 12-oz. pkg. semisweet chocolate chips
1 c. butterscotch chips
1 c. crunchy peanut butter
1 T. stick margarine
1 10.5-oz. pkg miniature marshmallows

Grease an 8” x 8” or 9” x 9” metal baking pan; line with plastic wrap. In a 4qt. saucepan, combine the first 4 ingredients. Cook over medium heat 2 to 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 and refrigerate until firm at least 3 hours. Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up, cut into 36 pieces (a pizza cutter works great for this). If not serving right away, store in refrigerator.

One piece equals: 150 calories…2 gm protein…18 gm carbohydrate…8 gm fat (4 gm saturated)…1 gm fiber…0 mg cholesterol…30 mg sodium +++WWP:3