Rocky Road Fudge

Pasos

1. 1

   Line an 8-inch square baking pan with wax paper or foil, and coat with non-stick spray.

2. 2

   Pour 0.5 cup of the miniature marshmallows into the bottom of the lined baking dish.

3. 3

   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.

4. 4

   Add the vanilla extract and stir well, until smooth.

5. 5

   Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.

6. 6

   Fold 1.5 cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.

7. 7

   Transfer the chocolate mixture into the prepared pan and spread into an even layer. Immediately top with the reserved chopped nuts and the marshmallows, if using.

8. 8

   Refrigerate for 4 hours, or until set.

9. 9

   Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.

10. 10

    Cut the fudge into bite-sized pieces and serve.