Rocky Road Fudge

Ingredients

• 2 cups Miniature Marshmallows
• 3 cups Chocolate Chips
• ½ cup Peanut Butter
• 1 tsp Vanilla Extract
• 1 ¼ cups Peanuts

Instructions

1. Line an 8-inch (20 cm) square baking pan with wax paper or foil, leaving an overhang, and lightly coat with nonstick spray or butter. Scatter a portion of the miniature marshmallows evenly over the bottom of the pan.
2. Place the chocolate chips and peanut butter in a microwave-safe bowl. Heat in 20-second bursts, stirring well after each interval, until the mixture is fully melted and smooth.
3. Stir in the vanilla extract until evenly incorporated. Set aside about 2 tablespoons of the peanuts for topping, then add the remaining peanuts to the chocolate mixture.
4. Gently fold the remaining miniature marshmallows into the chocolate mixture, mixing just until evenly distributed.
5. Transfer the mixture to the prepared pan and spread it into an even layer. Immediately sprinkle with the reserved peanuts and extra marshmallows if desired, pressing them lightly into the surface.
6. Refrigerate for at least 4 hours, or until the fudge is completely set.
7. Lift the fudge out of the pan using the paper or foil overhang and carefully peel it away.
8. Cut into bite-sized pieces and serve.

instructions_source: editorial-classic