| 1 | bag (12 oz) semisweet chocolate chips (2 cups) |
| 1 | container Betty Crocker® Rich & Creamy chocolate frosting |
| 1 1/2 | tablespoons milk |
| 1 | teaspoon vanilla |
| 1 | cup miniature marshmallows |
| 1/2 | cup chopped walnuts |
| 1. | Line 8- or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray. |
| 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. |
| 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. |
| 4. | Remove fudge from pan by lifting foil; remove foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks. |
|
| Play with the flavors—vanilla frosting with toasted coconut and chopped macadamia nuts? The possibilities are endless. |
Nutrition Information:
60 ( 30); 3 1/2g ( 1 1/2g, 0g); 0mg; 20mg; 8g ( 0g, 7g); 0g 0%; 0%; 0%; 0% 1/2 ; 0 ; 1/2 1/2