This recipe makes a classic Rocky Road Fudge. It is an American dessert known for its rich chocolate, soft marshmallow, and crunchy nut combination. This is a sweet, no-bake treat.
Prepare the baking pan: Get an 8-inch square baking pan. Line the entire pan, including the sides, with wax paper or aluminum foil. Spray the lined pan evenly with non-stick cooking spray. 2. Layer marshmallows: Spread 0.5 cups (½ cup) of the miniature marshmallows evenly across the bottom of the prepared pan. 3. Melt chocolate mixture: In a microwave-safe bowl, combine the 3 cups of chocolate chips and the 0.5 cups (½ cup) of peanut butter. Microwave the mixture for 20 seconds. Remove and stir well. Return to the microwave for another 20 seconds. Stir again. Repeat this 20-second heating and stirring process until the chocolate chips and peanut butter are completely melted and smooth. Be careful not to overheat the mixture. 4. Add vanilla: Add 1 teaspoon of vanilla extract to the melted chocolate mixture. Stir until fully combined and smooth. 5. Reserve peanuts: Set aside 2 tablespoons of the chopped peanuts for topping later. 6. Fold in ingredients: Add 1.5 cups (1 ½ cups) of the miniature marshmallows to the chocolate mixture. Add the remaining chopped peanuts (all except the 2 tablespoons you set aside) to the chocolate mixture. Gently fold these ingredients into the chocolate mixture until just combined. Do not overmix. 7. Assemble fudge: Pour the chocolate mixture into the prepared 8-inch square pan. Use a spatula to spread the mixture evenly across the bottom of the pan. Immediately sprinkle the reserved 2 tablespoons of chopped peanuts over the top of the fudge. If you are using extra mallow bits or miniature marshmallows, sprinkle them on top now. 8. Chill: Place the pan in the refrigerator. Chill for at least 4 hours, or until the fudge is firm to the touch. 9. Cut and serve: Once firm, remove the pan from the refrigerator. Lift the fudge out of the pan using the wax paper or foil. Carefully peel all the wax paper or foil away from the fudge. Place the fudge on a cutting board. Use a sharp knife to cut the fudge into small, bite-sized pieces. Serve the Rocky Road Fudge.