Rocky Road Fudge

10 steps · 54 min total

1. 01

   Line Baking Pan

   Line an 8-inch-square baking pan with wax paper or foil, then give it a good coat of non-stick spray. This makes it easy to lift the fudge out later.
2. 02

   Add Base Marshmallows

   Scatter ½ cup of miniature marshmallows evenly across the bottom of the lined pan.
3. 03

   Melt Chocolate Mixture

   In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave in 20-second intervals, stirring well after each, until the chocolate is completely melted and smooth.
4. 04

   Stir in Vanilla

   Stir in the 1 teaspoon vanilla extract until everything is smooth and glossy.
5. 05

   Reserve Peanuts

   Set aside 2 tablespoons of the peanuts for topping later.
6. 06

   Fold in Marshmallows and Peanuts

   Gently fold in the remaining 1 ½ cups of miniature marshmallows and the rest of the peanuts into the warm chocolate mixture. You want them just coated, not fully melted.
7. 07

   Spread and Top

   Pour the chocolate mixture into the prepared pan and spread it into an even layer using an offset spatula or the back of a spoon.

   Immediately sprinkle the reserved peanuts over the top, along with any additional miniature marshmallows if you're using them for extra chew.

8. 08

   Chill Fudge

   Refrigerate the fudge for at least 4 hours, or until it's completely firm to the touch.
9. 09

   Remove from Pan

   Lift the fudge out of the pan using the wax paper. Carefully peel the wax paper away from all sides of the fudge.
10. 10

    Cut and Serve

    Cut the fudge into bite-sized pieces. It's ready to serve, or you can store it in an airtight container at room temperature.