Rich and decadent rocky road fudgeis an easy chocolate fudge recipe loaded with mini marshmallows and peanuts. Every bite has an indulgent sweet, salty, crunchy and chewy taste.
Line an 8×8-inch baking dish with parchment paper. Lightly butter and set aside.
In a large microwave-safe bowl, add the chocolate chips, condensed milk, and butter. Microwave 1 minute at 50% power. Stir and microwave another 30 seconds or until the chocolate has melted. Be careful not to over cook or it will be come grainy.
Quickly stir in vanilla, marshmallows and nuts. Pour into the baking dish and press down with a spatula or piece of parchment paper. Press extra marshmallows or nuts on top if desired. Refrigerate until set.
Store in the refrigerator until ready to serve. Slice into 4 squares. Then slice each square into 9 squares to create 36 squares.
Notes
Nuts: You can use peanuts, almonds, pecans, walnuts, pistachio or macadamia nuts. Give them a rough chop and then add in with the marshmallows. Storage: Store in a covered container for up to 1 week or in the freezer for up to 3 months.