Rocky Road Fudge

This is from Good Housekeeping Magazine. We tried it and it is really delicious! I love the butterscotch chips in this recipe.

• Ready In: 13 mins
• Serves: 36

Ingredients

• 1 (12 ounce) package  semi-sweet chocolate chips
• 1  cup  butterscotch chips
• 1  cup crunchy peanut butter
• 1  tablespoon butter
• 1 (10 1/2ounce) package miniature marshmallows

Directions

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