Rocky road fudge

Yield: 24 servings

Measure Ingredient
16 ounces (2 2/3 c) Chocolate chips
2 tablespoons Butter
1 can Sweetened condensed milk
1 cup Lightly salted peanuts
1 cup Mini-marshmallows
1 can Marachino cherries,drained and cut in half

Line a 13x9 inch pan with foil, letting ends extend 2 inches above narrow sides of pan. Melt chips in medium-sized saucepan over low heat, stirring often. Remove from heat. Stir in butter until melted, then milk until blended. stir in peanuts, marshmallow, and cherries.

Spread into prepared pan. Refrigerate 8 hours until firm enough to cut. Lift foil by ends onto cutting board. Cut fudge into 1 inch squares. Store in waxed paper between layers in airtight container.

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