Rocky Rockin’ Road Fudge

 

1

bag (12 oz) dark chocolate chips (2 cups)

1

container (14.5 oz) Betty Crocker® Rich & Creamy coconut pecan frosting

1

jar (7 oz) marshmallow creme

2

tablespoons chopped pecans

2

tablespoons flaked coconut

1

tablespoon miniature semisweet chocolate chips

• 1 Spray 9-inch square pan with baking spray with flour. In large microwavable bowl, microwave dark chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth.
• 2 Set aside 2 tablespoons of the frosting; stir remaining frosting into melted chips. Fold in marshmallow creme, leaving ribbons of it running through fudge. Spread in pan.
• 3 Press pecans, coconut and miniature chocolate chips in top of fudge. Cover; refrigerate until firm, about 1 hour. Cut into 4 rows by rows.