Rocky Road Fudge

Directions

• Line an 8-inch square baking pan with wax paper or foil and coat with non-stick spray.
• Pour 0.50 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 between each interval until the chocolate is melted.
• Add the vanilla extract and stir until smooth.
• Reserve 2 tbsp of the chopped peanuts and set aside.
• Fold 1.50 cups of the miniature marshmallows and the remaining chopped peanuts into the chocolate mixture.
• Transfer the chocolate mixture into the prepared pan and spread into an even layer.
• Immediately top with the reserved chopped peanuts and additional miniature marshmallows if using.
• Refrigerate for 4 hours or until set.
• Remove the fudge from the pan, peel off the wax paper and cut into bite-sized pieces to serve.