Step 1 of 5
Rocky Road Fudge
Reserve 2 tbsp of the chopped nuts for topping. Fold 1½ cups marshmallows and the remaining nuts into the chocolate mixture.
Step 2
Line an 8-inch square pan with wax paper or foil and coat with non-stick spray. Scatter ½ cup marshmallows over the base.
Step 3
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.
Step 4
Pour into the prepared pan and spread evenly. Scatter the reserved nuts and any additional marshmallows on top.
Step 5
Refrigerate for at least 4 hours until set. Peel off the paper and cut into bite-sized pieces.
