I found this recipe in a magazine a few years ago, and it quickly became a family favorite.
To make Rocky Road Fudge you need
a bag of chocolate chips
1 cup of butterscotch chips
1 cup of crunchy peanut butter
1 tablespoon of butter or margerine
1 10.5 oz bag of mini marshmellows
Grease a baking pan and line with plastic wrap. I just realized it said to use a metal baking pan.. Hmm, I did not realize that. I used a glass pan with no problems.
In a large sauce pan over medium heat, melt the chocolate chips, butterscotch chips, peanut butter and margarine. Stir constantly. It should melt rather quickly, within a couple of minutes. I think this could be done in the microwave as well, as long as you use the 30 second method. Every 30 seconds take the bowl out and stir, until melted all the way through.
When the chocolate is melted stir in the marshmellows. I find that there is a bit too many marshmellows in comparsion to the amount of chocolate when following the recipe exactly. Either use less marshmellows or melt more chocolate to get the absolute coverage. Spread the mixture evenly (or as evenly as you can with that many marshmellows.. LOL) If you want thicker fudge use a 8 x 8 or 9 x 9, for thinner fudge use a 9 x 13. Cover with more plastic wrap and place in refrigerator for at least 3 hours.
Invert the fudge onto a cutting board. I cut the fudge as soon as I took it out, which probably wasnt the best thing. Since it was so cold and thick (I used a smaller pan) it was hard to cut into perfect squares. If you would like to give this as a gift, either wait a few minutes before cutting or make thinner fudge to cut neater pieces. Since just our family will be eatting it, it didnt really matter what it looks like.
After cutting, the fudge can be stored in the fridge for up to two weeks. If it lasts that long!