Wednesday, January 23, 2008

Easy Rocky Road Fudge

Butter No-Stick Cooking Spray
1 (12-oz.) pkg. semi-sweet chocolate chips (2 cups)
1 (16 oz.) container Chocolate Fudge Frosting
2 cups miniature marshmallows
1 cup Mixed Nuts, chopped

1. LINE an 8-inch square pan with foil, extending foil over edges. Lightly coat with no-stick cooking spray.

2. MELT chips in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in frosting, marshmallows and mixed nuts, mixing until blended. Spread in prepared pan. Refrigerate until firm, about 2 hours.

3. REMOVE fudge by lifting foil from pan. Separate foil from fudge. Cut into 48 squares.

No comments:

Post a Comment