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Gingerbread
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Nutty Rocky Road
2 cups (12-oz. pkg.) Mini Chips Semi-Sweet Chocolate
1 cup Milk Chocolate Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1-1/2 teaspoons vanilla extract
Dash salt
1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips
1-1/2 cups miniature marshmallows
Line 8-inch square pan with foil, extending foil over edges of pan. Place small chocolate chips and milk chocolate chips in large microwave-safe bowl. Microwave at high (100%) 1-1/2 minutes; stir. If necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir in sweetened condensed milk, vanilla and salt; blend well. Fold in peanut butter chips and marshmallows. Immediately spread mixture into prepared pan.
Refrigerate about 2 hours or until firm. Use foil to lift candy out of pan; peel off foil. Cut candy into squares. About 5 dozen pieces.
 Always Kiss The Cook
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