Rocky Road Fudge, by Katrina, Baking and Boys!, adapted from Eagle Brand Sweetened Condensed Milk

12 ounce package chocolate chips (I used Hershey’s Special Dark chips)

1 can sweetened condensed milk (I used the Borden’s Eagle Brand fat free one)

2 tablespoons unsalted butter

4 cups mini marshmallows

2 cups dry roasted peanuts

Line a 9x13 inch baking pan with foil, enough to overhang on the edges. Spray lightly with cooking spray (or use non-stick foil).

In a large saucepan, combine the chocolate chips, butter and condensed milk over medium heat until it is melted and smooth. Remove from heat and stir in the peanuts and marshmallows. Spread evenly into prepared pan. Refrigerate for a couple hours. Remove the fudge by lifting it with the foil edges. Pull the foil off the fudge and set it on a cutting board. Slice into desired sized pieces.