Easy, No Bake Rocky Road Fudge (Also Gf)

Chef #1284564's Note:

This is a recipe I found in a Pampered Chef cookbook while looking for good things for my mom (who had been recently diagnosed with a wheat allergy) to eat. This recipe is simple, fast, and really pleases a chocolate-loving crowd. I usually use fewer marshmallows than the recipe actually calls for b/c I don't care for them very much, but nobody has ever complained when I don't. :D

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 18

Yield: 36.0 squares

• 2 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 tablespoons butter or 2 tablespoons margarine
• 2 cups dry roasted peanuts
• 1 (10 ounce) package miniature marshmallows

Directions:

1. Combine the chocolate chips, condensed milk, and butter in a double boiler. Cook over boiling water until blended, stirring constantly. Remove from heat. *I sometimes melt the chips and butter in the microwave and then add the milk rather than using the double boiler.
2. Stir the peanuts and marshmallows into the chocolate mixture.
3. Spread the mixture into a 9x13 inch dish lined with wax paper. I use a second sheet of wax paper to flatten the mixture. Spray the paper with cooking spray if you want.
4. Chill, covered, for 2 hours or until set. Cut into squares.
5. Notes: The hardest part of this recipe is cutting it after it chills. I remove the entire chunk from the pan using the wax paper, and cut it on a cutting board with a butcher knife.
6. The actual recipe says to store at room temperature in a covered dish. I always keep it in the fridge, however, because I think it's better chilled.