Ingredients
3
cups semisweet chocolate chips (18 oz)
2 1/2
cups miniature marshmallows
1
can (14 oz) sweetened condensed milk (not evaporated)
1
teaspoon vanilla
3/4
cup broken pretzel sticks
1/2
teaspoon coarse sea salt
1/3
cup chopped salted cocktail peanuts
Preparation
Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan; spray foil with cooking spray.
In 8-cup microwavable measuring cup or large microwavable bowl, microwave chocolate chips, 2 cups of the marshmallows and the condensed milk uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are softened and can be stirred smooth.
Stir in vanilla, pretzels and remaining 1/2 cup marshmallows. Immediately pour into pan. Press salt into fudge; sprinkle with additional peanuts. Refrigerate 2 hours or until firm.
Use foil to lift fudge from pan. Cut into 1 1/2-inch squares. Store in airtight container at room temperature.
