2 tablespoons butter
2 packages (6 oz.) chocolate chips
1 can Eagle Brand milk (or equivalent condensed milk)
2 cups chopped nuts
1 package (10 oz.) miniature marshmallows
In a very large bowl or eight quart pan, mix nuts and marshmallows, set aside. In a separate pan melt chocolate chips, butter and milk over low heat. Pour over nuts and marshmallow mixture. Mix thoroughly.
Line a 9x13 pan with waxed paper. Place Rocky Road mixture into pan and press evenly. Allow to cool, cut into bite size pieces.
From the kitchen of Margaret (Perry) Rupnow
NAN'S KITCHEN
