Chocolate Peanut-Butter Fudge

Ingredients

• nonstick cooking spray, for the pan
• 1/2 cup (1 stick) unsalted butter
• 1 10.5-ounce bag miniature marshmallows
• 1 cup sugar
• 1 cup creamy peanut butter
• 1 cup heavy cream
• 1/4 teaspoon kosher salt
• 16 ounces semisweet chocolate, chopped
• 1/4 cup coarsely chopped peanuts

Directions

1. Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
2. In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream, and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
3. Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.