Rocky Road Fudge

1 package (12oz) semisweet chocolate chips 
1 cup butterscotch chips 
1 cup crunchy peanut butter 
1 tbsp margarine or butter 
1 package (10.5oz) mini marshmallows 

Grease 8x8 or 9x9 metal baking pan; line with plastic wrap. Get the wrinkles out.
In a 4 quart saucepan combine chocolate chips, butterscotch chips, peanut butter and margarine. 
Cook over medium heat 2-3 minutes or until ingredients are melted, stir constantly. 
Remove from the heat. 
Stir marshmallows into fudge mixture. 
Pour evenly into lined pan - if you have any left over marshmallows you can sprinkle them on top.
Cover with plastic wrap and squish it all down so it's all level and the corners are filled.
Refrigerate until firm, at least 3 hours. 
Turn fudge onto cutting board. 
Remove plastic wrap and cut.


Try and share it. I dare you.