Rocky Road Fudge
In a saucepan, combine the chocolate chips, milk, and butter. Cook and stir over medium heat until chips are melted and the mixture is smooth. Remove from the heat; stir in peanuts and marshmallows. Spread into a greased 13in x 9in x 2in baking pan. Refrigerate until firm. Cut into squares. Yield: about 3 lbs.
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine
3 cups salted dry roasted peanuts
1 pkg (10-1/2 ounces) miniature marshmallows