Peanut Butter Rocky Road Fudge

• Gluten free

• Condiments

  • 1 1/2 cups Reese's peanut butter baking chips

• Baking & Spices

  • 1 1/2 cups Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Nuts

• Dairy

  • 2 tbsp Butter
  • 1 (14 oz can Condensed milk, sweetened

• Desserts

  • 2 cups Marshmallows, miniature

Found on momontimeout.com

Description

Ingredients

• 1½ cups semi-sweet chocolate chips
• 1½ cups Reeses peanut butter baking chips
• 1 (14 oz) can sweetened condensed milk, divided
• 2 tsp vanilla extract, divided
• 2 tbsp butter, divided
• 2 cups miniature marshmallows, divided
• 1 cup roughly chopped nuts, your choice (walnuts, pecans, peanuts)

Directions

• Line an 8-inch or 9-inch square pan with foil. Spray lightly with cooking spray and lightly wipe with paper towel. Set aside.
• Combine chocolate chips, half of sweetened condensed milk and 1 tablespoon of butter in a microwave-safe bowl.
• In a another microwave-safe bowl, combine peanut butter chips, remaining half of sweetened condensed milk and 1 tablespoon of butter.
• Heat both bowls on high for 30 seconds, stir, repeat until chips are melted and smooth. Do one at a time if both bowls dont fit in your microwave.
• Add one teaspoon of vanilla into each bowl and stir to combine. The mixtures should be smooth and glossy.
• Spoon both the chocolate and peanut butter mixtures into the prepared pan alternating flavors so that all the chocolate isnt together. See video for reference.
• Sprinkle on half of the marshmallows and all of the nuts.
• Use a spatula or knife to cut through the fudge, evenly distributing the marshmallows and nuts and creating a swirl pattern with the chocolate and peanut butter fudge.
• Top with remaining marshmallows and press down gently to secure.
• Let cool to room temperature before transferring to refrigerator to chill.
• Remove from pan, peel off foil, and cut into squares.
• Store in an airtight container.