Rocky Road Fudge (Gluten Free)

 

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.