Chocolate, marshmallows, and peanuts may be my new chocolate and peanut butter…almost. Nothing could replace chocolate and peanut butter for me, but this particular combination is becoming one of my favorites. I recently made Rocky Road Squares, and these are similar, but with a richer, fudgier flavor. It has a lot of chocolate- one pound of semisweet chocolate and two ounces of unsweetened chocolate, so you know it has to be rich. You begin with chopped chocolate the and melt it with the other liquid ingredients until almost melted. You then take it off the heat and stir it until it is completely melted. If allowed to stay on the heat too long, the fudge may become greasy and may dry out more quickly. Then, you stir in the peanuts and marshmallows and then pour into the pan. Then refrigerate for a couple of hours until set and cut into squares. This would make a great gift for Christmas goodie packages, a great treat to serve at parties, or something to just keep at home and enjoy it for yourself!
- 1. Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
- 2. Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
- 3. Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in marshmallows, peanuts, and chocolate chips. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.