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ROCKY ROAD

- from Cupcake recipe
1 (12 oz.) pkg. chocolate chips
2 c. dry roasted peanuts
1 tin Eagle Brand milk
2 tbsp. margarine
1 (10 oz.) pkg. miniature marshmallows
Melt chips with Eagle Brand milk in double boiler. Remove from heat. In large
bowl, combine marshmallows and nuts. Fold in chocolate mixture. Spread on wax
paper. Line 13 x 9 inch pan with wax paper. Chill 2 hours. Peel off wax
paper. Cut in squares at room temperature.
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