Ingredients
- 1 bag (12 ounce) semisweet chocolate chips (2 cups)
- 1 container (16 ounce) Betty Crocker Rich & Creamy chocolate frosting
- 1 1/2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup marshmallows, miniature (I use colored marshmallows)
- 1/2 cup walnuts, chopped (or pecans)
How to Make
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Step 1: Line an 8 or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.
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Step 2: In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
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Step 3: Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
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Step 4: Remove fudge from pan by lifting foil; remove foil.
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Step 5: Cut 8 rows by 8 rows to make squares.
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Step 6: Store tightly covered in refrigerator up to 2 weeks.
We hope you enjoy this recipe!
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