Saturday, June 30, 2012

Rocky Road Fudge (Page 91)

Rocky Road Fudge  By Mel Volkman

12 oz. butterscotch chips (they are now down to 11oz, but work fine)
12 oz. chocolate chips (same - 11 oz. situation)
1 cup creamy peanut butter
1/2 bag mini marshmallows
1 cup salted peanuts
1/2 bag of bits of brickle toffee chips (oh heck do the whole thing!)

Line a 9 x 13 pan with quick release/no stick foil. In a lg. heat resistant, microwaveable bowl melt butterscotch and chocolate chips. Microwave 1 min and stir. Maybe do another 30 seconds. You can over cook this so keep stirring and the residual heat will con't to melt the chips. It will ruin/seize if you try to melt all the chips in the microwave. Then stir in the creamy peanut butter. Add all the other ingredients. Spread in the 9 x 13 and chill. Cut in small pieces- it is rich. I would imagine it would freeze well. I may never know....