Rocky Road Fudge

Ingredients

• 12 oz Semi-sweet chocolate chips
• 14 oz Sweetened condensed milk
• 1/4 cup Unsalted butter
• 1 tsp Vanilla extract
• 2 cups Mini marshmallows
• 1 cup Chopped walnuts
• 1/2 cup Chopped almonds
• 1/4 tsp Salt
• 1 tbsp Cocoa powder
• 4 squares Gluten-free graham crackers
• 2 tbsp Brown sugar
• 1 tbsp Water

Instructions

1. 1

   Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides.

2. 2

   In a large, microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, butter, and salt.

3. 3

   Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

4. 4

   Stir in the vanilla extract, chopped walnuts, and almonds.

5. 5

   Gently fold in the mini marshmallows, reserving about 1/2 cup for topping.

6. 6

   In a separate bowl, crush the gluten-free graham crackers and combine with cocoa powder, brown sugar and water. Mix thoroughly

7. 7

   Pour the fudge mixture into the prepared pan and spread evenly. Top with the remaining marshmallows and crushed graham cracker mix.

8. 8

   Gently press the marshmallows and graham cracker mix into the fudge.

9. 9

   Cover with plastic wrap, pressing it gently onto the surface of the fudge.

10. 10

    Refrigerate for at least 2 hours, or until firm. Cut into squares and serve.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.