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Rocky Road Candy
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| Mixture 1 | |
| 2 cup | semi sweet chocolate chips |
| 1 300 mL Eagle Brand | |
| 2 tablespoons | butter |
| Mixture 2 | |
| 2 cups | pecans |
| 4 cups | marshmallows |
Melt butter over low heat. Add chocolate chips and Eagle brand. Pour melted butter over pecans and marshmallows. Pat mix into the square baking dish that you have previously lined with wax paper. Refrigerate for at least two hours. Cut into squares and serve. You can also freeze the squares for future use.
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