Monday, December 25, 2006

Rocky Road Fudge

Rocky Road Fudge
Prep- 7 minutes *Cook about 2 minutes
Makes 3 dozen pieces

1 package (12 oz) semisweet chocolate chips
1 C. butterscotch chips
1 C. crunchy peanut butter
1 T. butter
1 package (10.5 oz) miniature marshmallows

1. Grease 8x8 or 9x9 metal baking pan; line with plastic wrap. In 4-quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.
2. Stir marshmallows into fudge mixture. Pour into lined pan; spread evenly. Cover pan with plastic wrap and refrigerate fudge until firm, at least 3 hours.
3. Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up. Cut fudge into 36 pieces. If not serving right away, store in refrigerator.

150cal, 2g protein, 18 g carbohydrate., 8g fat (4 saturated fat), 1 g fiber, 0mg cholesterol, 30 mg sodium.

1 comment:

Jenni said...

Ok this is SOOOO YUMMMMY!! I don't have words to describe how much i loved this. Super easy to make and just as easy to eat:)