Rocky Road Fudge

Butter square pan, 8 x 8 x 2 inches.

Heat milk and chocolate chips in medium saucepan over low heat, stirring constantly, until chips are melted; remove from heat.

Stir in marshmallows, nuts, and salt (marshmallows will remain lumpy).

Spread in pan.

Refrigerate 1 hour or until firm.

Cut into squares.