Rocky Road Fudge
Ingredients:
- Miniature Marshmallows - 2 cups
- Chocolate Chips - 3 cups
- Peanut Butter - ½ cup
- Vanilla Extract - 1 tsp
- Peanuts - 1 ¼ cups
Instructions
- Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray
- Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish
- In a microwave-safe bowl, combine the chocolate chips and peanut butter
- Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted
- Add the vanilla extract and stir well, until smooth
- Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside
- Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture
- Transfer the chocolate mixture into the prepared pan and spread into an even layer
- Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using
- Refrigerate for 4 hours, or until set
- Remove the fudge and wax paper from the pan
- Carefully peel all of wax paper from the fudge
- Cut the fudge into bite-sized pieces and serve