COOK’S NOTE: This fudge can be made ahead of time and then kept in the freezer for several months. Thaw in the refrigerator when ready to serve.
Yield: approximately 36 pieces
12 ounces semi-sweet chocolate chips, about 1 1/2 cups
14 ounces sweetened condensed milk
1 cup miniature marshmallows
3/4 cup creamy peanut butter
1 1/2 teaspoons vanilla extract
Combine the chocolate chips, milk, and marshmallows in a medium-size saucepan over medium heat. Stir frequently as the chocolate melts. Add the peanut butter and vanilla. Stir to melt and combine well.
Remove from the heat. Lightly grease a 10-inch square pan or line with parchment. Pour the fudge into the pan and spread with a spatula. Chill in the refrigerator until firm. Slice into 1-inch pieces and store in an airtight container in the refrigerator. Enjoy!