bookmark_borderSANDRA’S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!
You can also sub out the coconut and marshmallows for chopped nuts,
or the chips for other flavors…

Yield: 36 squares
Prep: 10 Mins.
Cook: 5-10 Mins.
Chill: 2 Hrs.
INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)
Pinch of kosher salt
1/2 cup finely shredded sweetened coconut
2 cups miniature marshmallows
1-1/2 teaspoons vanilla extract
METHOD
Line an 8″ square baking dish with foil, leaving extension handles over edges of about 2″.
Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.
Fold in vanilla, then the coconut and marshmallows.
Spread mixture evenly into the prepared baking dish.
Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).
Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!
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Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9×4=36 squares).

bookmark_borderSANDRA’S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,
but must be refrigerated for a minimum of 24 hrs to set…

Yield: 16 squares

Prep: 15 Mins.
Bake: 27 to 30 Mins.
Cool: 1 Hr.
Refrigerate: 24 Hrs.
INGREDIENTS
Brownie Batter:
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup walnuts, chopped coarse
Topping:
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
METHOD
Preheat oven to 350F. Spray a 9×9″ square baking dish with baking spray; set aside.
To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.
In a small bowl beat the eggs with the vanilla extract.
After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.
Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).
Spread batter evenly into prepared baking dish.
For the topping, add ‘topping’ chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.
Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.
Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!