Plus, it also tastes good; rich chocolate and crunchy peanut butter alongside puffy marshmallows. I whip this up if I suddenly need a hassle-free GF treat.
9 x 9 inch pan of fudge (so about 20 squares worth)
15 minutes mixing + 45 minutes solidifying
- medium saucepan
- 9 x 9 " baking pan, lined with Al foil
Quick and simple
INGREDIENTS
1 (10 or 12 oz.) bag of semisweet chocolate morsels* (find some DF chocolate chips for all those with lactose problems)
Half of a 14 oz. container of extra crunchy peanut butter*
Half of a 10 oz bag of miniature marshmallows*
*Toll House (nestle) chocolate morsels are GF (so are Enjoy Life and Tropical Source GF, DF choc chips), Jiff PB is GF, Kraft mini marshmallows are GF
DIRECTIONS
0. Line 9 x 9 pan with aluminum foil.
1. Pour the bag of chocolate chips into the dry medium saucepan. Begin heating over medium heat, stirring constantly as they start melting. Stir until the chips are nice and creamy.
2. Remove from the heat and spoon in half of the 18 oz. container of peanut butter (I just eyeball it, accurate measurements aren't important here-- go ahead and add in more if you really like PB). Mix well, until the chocolate/peanut butter is fully smooth and melty.
3. Let the saucepan cool further for about another 2-3 minutes-- you DON'T want the marshmallows to melt once you stir them in.
4. Add in a bunch of marshmallows (a little more than half of the 10 oz bag). Mix marshmallows in carefully, being sure to coat each one. Don't overstir, though, and make them shapeless and gooey.
5. Spoon the fudge into the waiting pan, spreading evenly. Cover lightly with foil and place fudge into the fridge or freezer to cool and harden, no shorter then 45 minutes. Once they've solidified, take out and cut into 2 x 1 " pieces (these babies are rich). Serve chilled, they will become rather messy once they warm up a bit.
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