I have significant appreciation for whoever thought it was a good idea to start combining marshmallows, nuts, and chocolate. This stands as one of my favorite flavor combinations, so as soon as I saw this rocky road fudge, I bookmarked it and waited for the change to make it. When Maggie and I got together for a Christmas cookie baking extravaganza, I added this to the list. It's perfect for when you're making a variety of cookies, because it takes all of ten minutes to make and doesn't require the oven. Even if you're only making one dessert, go for this one...again, it's NO bake, takes ten minutes, and keeps well in the fridge! Oh, and in case you needed another reason to make it this December (or any month, really), it's delicious and addicting!
One Year Ago: Candy Cane Cookies (one of my favorites, with recently updated pictures!)
Rocky Road Fudge
from Blue-Eyed Bakers
-1 bag (12 oz.) semisweet chocolate chips
-1 can (14 oz.) sweetened condensed milk
-2 tbsp butter
-2 1/2 cups mini marshmallows
-1 cup salted peanuts
1. Combine the chocolate chips, sweetened condensed milk, and butter in a glass bowl and melt either using a double boiler or a microwave. (If using a microwave, heat in intervals, stirring every 30 seconds).
2. Once chocolate mixture is melted, stir in marshmallows and peanuts, mixing until well combined.
3. Pour mixture into a greased 8 x 8 dish. Cover and refrigerate at least one hour, until firm.
4. Cut fudge into squares and store in refrigerator until serving. Fudge will keep for several days (can also be frozen!).