Lindas Peanut Butter Nutty Rocky Road Fudge Recipes

PEANUT BUTTER ROCKY ROAD FUDGE

Steps:

• Pick a 9x9 or similar sized dish and line with aluminum foil.
• Add the chocolate chips and peanut butter to large glass bowl and microwave on high for two minutes. Chop up peanuts during this time.
• Use a rubber spatula to blend chocolate and PB together, add 30-60 seconds more if not completely melted.
• Add roughly chopped peanuts and mix well. (Unchopped peanuts work fine too).
• Add mini marshmallows and mix and turn until all the marshmallows are covered with a little chocolate.
• Pour fudge mixture into foil-lined dish and use spatula to spread evenly. (The goal is to end up with about a one inch thick layer or fudge).
• Cover with more foil and place in the fridge for 2-3 hours or until firm.
• Use foil to remove fudge block on cutting board and use a knife to cut fudge into 1 inch cubes (or whatever size floats your boat).
• Enjoy!

ROCKY ROAD FUDGE

Steps:

• Grease 8 by 9 or 9 inch metal baking pan;line with plastic wrap.
• In a 4 quart saucepan, combine chocolate chips, butterscotch chips, peanut butter, and butter.
• Cook over medium heat 2-3 minutes or just until ingredients are melted, stirring constantly.
• Remove from heat.
• 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.
• 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.