Pistachio Cranberry Fudge

 

1 1/2

bags (12-ounce size) semisweet chocolate chips (3 cups)

2

cups miniature marshmallows or 16 large marshmallows, cut in half

1

can (14 ounces) sweetened condensed milk

1

teaspoon vanilla

1

cup pistachio nuts

1/2

cup dried cranberries or chopped candied cherries

1/4

cup white baking chips, melted, if desired

• 1 Line square pan, 9x9x2 inches, with aluminum foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Grease foil with butter.
• 2 Place chocolate chips, marshmallows and milk in 8-cup microwavable measuring cup. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth.
• 3 Stir in vanilla, nuts and cherries. Immediately pour into pan. Drizzle with melted white baking chips. Refrigerate about 2 hours or until firm.
• 4 Remove fudge from pan, using foil edges to lift. Cut into 9 rows by 8 rows, or cut into diamond shapes.