Rocky Road Fudge

Ingredients

• 2 cupminiature marshmallows, ½ cup scattered in pan base, 1½ cups folded into chocolate; additional handful for topping if desired
• 3 cupchocolate chips, dark or semi-sweet
• 1/2 cuppeanut butter, smooth
• 1 tspvanilla extract
• 1 1/4 cuppeanuts, roughly chopped; 2 tbsp reserved for sprinkling on top

Method

1. 3

   Reserve 2 tbsp of the chopped nuts for topping. Fold 1½ cups marshmallows and the remaining nuts into the chocolate mixture.

2. 1

   Line an 8-inch square pan with wax paper or foil and coat with non-stick spray. Scatter ½ cup marshmallows over the base.

3. 2

   Combine the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth. Stir in the vanilla.

4. 4

   Pour into the prepared pan and spread evenly. Scatter the reserved nuts and any additional marshmallows on top.

5. 5

   Refrigerate for at least 4 hours until set. Peel off the paper and cut into bite-sized pieces.