Rocky Road Fudge

Dessert · United States classic.

Ingredients

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

Method

1. Continue cooking — Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.
2. Continue cooking — Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
3. Continue cooking — In a microwave-safe bowl, combine the chocolate chips and peanut butter.
4. Mix together — Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
5. Stir — Add the vanilla extract and stir well, until smooth.
6. Serve — Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
7. Prep and chop — Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
8. Mix together — Transfer the chocolate mixture into the prepared pan and spread into an even layer.
9. Serve — Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.
10. Continue cooking — Refrigerate for 4 hours, or until set. Remove the fudge and wax paper from the pan.
11. Continue cooking — Carefully peel all of wax paper from the fudge.
12. Serve — Cut the fudge into bite-sized pieces and serve.

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