Bake Club: Rocky Road Fudge 

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Bake Club: Rocky Road Fudge 

Makes 2 dozen squares


1 (12 oz) pack chocolate chips (I like mixture of 1 cup dark and 1 cup semi-sweet)

1 (14 oz) sweetened condensed milk


1 ½ teaspoons vanilla extract

1 teaspoon salt


2 cups mini marshmallows

1 ½ cups Almonds, toasted *


*Walnuts, Peanuts, toasted or other fun stuff (graham or other crackers, dried fruit, etc, chocolate pieces, brownie bits/mix, cereal, potato chips, snack mix, trail mix, ground coffee, whole coffee beans…the list of potentials goes on as far and wide as the ingredients in your pantry)



Grease an 8x8” pan (I also like to line the pan with parchment or plastic for easy release).

In a large microwave safe bowl, melt chocolate and sweetened condensed milk in 30 second spurts, stirring in between until fully melted and smooth. Stir in vanilla and salt and mix to combine. Stir in nuts and marshmallows or your preferred subs.

Transfer into pan and use spatula (or any leftover butter paper you might have) to press firmly so you get nice, dense and fudgy pieces.

Refrigerated 1-2 hours to set completely.

Remove from fridge, remove from pan and slice.



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