Rocky Road Fudge

Instructions

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

2- Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.

3- In a microwave-safe bowl, combine the chocolate chips and peanut butter.

4- Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.

5- Add the vanilla extract and stir well, until smooth.

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

7- Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.

8- Transfer the chocolate mixture into the prepared pan and spread into an even layer.

9- Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.

10- Refrigerate for 4 hours, or until set.

11- Remove the fudge and wax paper from the pan.

12- Carefully peel all of wax paper from the fudge.

13- Cut the fudge into bite-sized pieces and serve.