Blonde Rocky Road1 12 oz bag butterscotch chips
1/2 cup creamy peanut butter
1/2 cup unsalted butter ( cut into tbsp size pieces)
1/2 tsp vanilla extract
1/8 tsp salt
2 1/2 cups mini marshmellows (divided)
3/4 cup salted peanuts (divided)
Line an 8x8 pan with foil and set aside. In a large microwavable bowl, combine butterscotch chips, butter and peanut butter. Microwave until melted and smooth. Stir in vanilla salt, 2 cups marshmellows and 1/2 cut peanuts. Pour into prepared pan. Sprinkle with remaining marshmellows and peanuts. Press the top down lightly with your hands so that the marshmellows and peanuts on top won't fall off when you cut the fudge. Chill until set...15 min in the freezer or 1 hour in the fridge. Cut into pieces.
from: Piece of Cake
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