Rocky Road Fudge

• 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

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

semisweet chocolate chips, butterscotch chips, crunchy peanut butter, butter, marshmallows

Taken from www.food.com/recipe/rocky-road-fudge-197238 (may not work)