Rocky Road Fudge
alt.cooking/Nancy Van Ess (1998)

1 cup milk chocolate chips
1 cup semisweet chocolate chips
2 Tbsp. margarine or butter
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
1 (10 oz) package miniature marshmallows
2 cups peanuts (optional) (we also use walnuts)

In heavy saucepan, over low heat, melt chips and margarine with sweetened condensed milk and vanilla; remove from heat. In large bowl, combine marshmallows and nuts; stir in chocolate mixture. Spread in foil lined 13x9-inch baking pan. Chill 2 hours or until firm. Remove from pan; peel off foil and cut into squares. Store loosely covered at room temp.