Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for microwave rocky road fudge. It was submitted by Barbara Smith, a former home economics educator and truck driver from Arroyo Grande, Calif. She “hit the road” in August 2010 in a 37-foot Cardinal fifth wheel. She is a member of Escapees and Good Sam Club and takes as many educational programs offered by Workamper News as she can fit into her schedule.
- 1 large bag of chocolate chips
- 1 large bag of butterscotch chips
- 1 cup of creamy peanut butter
- 1 bag (10.5 ounces) of miniature marshmallows
- 1 cup of cocktail peanuts
Melt chips and peanut butter in a large microwave safe bowl for about two minutes on high (depends upon microwave power). Beat until very smooth. Fold in marshmallows and peanuts. Spread it out on a 9×13 buttered pan. Refrigerator for at lease one hour before cutting.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.