ROCKY ROAD CANDY|
1 (12 oz.) pkg. semi-sweet
1/2 c. butter
1 c. nuts
1 (12 oz.) pkg. butterscotch
1 (10 1/2 oz.) pkg. miniature
Combine chocolate, butterscotch and butter in 4 quart
microproof casserole. Cook on 70 for 5 minutes or until
melted. Stir to blend. Fold in marshmallows and nuts. Spread
on buttered 13 x 9-inch pan. Refrigerate until set (about 2
hours). Cut into squares. Makes 45 servings.
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