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 NO-BAKE CHOCOLATE PEANUT BUTTER MARSHMALLOW OAT COOKIES

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies!
Plus, they’re fantastically easy to make, no baking required!

Yields: Appx. 4 dozen
Prep: 10 Mins.
Cool at room temp: 30 Mins.
INGREDIENTS
1-2⁄3 cups granulated sugar
1⁄2 cup unsweetened cocoa powder
1⁄2 cup condensed unsweetened milk
1/2 teaspoon ground cinnamon
1⁄8 teaspoon kosher salt
1⁄2 cup creamy peanut butter
5 tablespoons unsalted cold butter, cut into 1/2″ cubes
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats
1/2 cup miniature marshmallows
METHOD
Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat.
In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the vanilla extract; stir to combine.
Fold in oats, then marshmallows, mixing thoroughly until combined.
Drop by cookie (small) scoop fulls onto parchment paper. 

Cool thoroughly at room temperature for a minimum of 30 minutes before removing from parchment paper and serving. ~ Enjoy!