Ingredients Jump to Instructions ↓

  1. 1 (12-ounce) package semisweet chocolate chips

  2. 1 (11 1/2-ounce) package milk chocolate chips, divided

  3. 1/4 cup butter

  4. 2-1/2 cups peanut butter

  5. 2 teaspoons vanilla

  6. 1 (10-ounce) bag miniature marshmallows

  7. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Generously grease a 13" x 9" pan with unsalted butter and set aside. In large saucepan, combine semisweet chocolate chips, 1 cup of the milk chocolate chips, butter, and peanut butter. Melt over low heat, stirring frequently, until smooth. Remove from heat and add vanilla. You can also make this in the microwave: combine semisweet chips, 1 cup milk chocolate chips, butter, and peanut butter in a large microwave-safe bowl. Microwave on high for 1 minute, then stir. Continue microwaving for 1 minute intervals, stirring after each interval, until the mixture is completely smooth. Remove 1-1/2 cups of this mixture and set aside. To remaining mixture in saucepan, add marshmallows, pecans, and 1 cup milk chocolate chips. Spoon into prepared pan and spread evenly. Spread reserved chocolate mixture over the top. Cover and refrigerate until firm. Store tightly covered at room temperature. To serve, cut Rocky Road Fudge Candy into small squares. Makes 48 candies


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