Instruction

• Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray
• Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish
• In a microwave-safe bowl, combine the chocolate chips and peanut butter
• Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted
• Add the vanilla extract and stir well, until smooth
• Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside
• Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture
• Transfer the chocolate mixture into the prepared pan and spread into an even layer
• Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using
• Refrigerate for 4 hours, or until set
• Remove the fudge and wax paper from the pan
• Carefully peel all of wax paper from the fudge
• Cut the fudge into bite-sized pieces and serve