Yield: 24 servings
|16 ounces||(2 2/3 c) Chocolate chips|
|1 can||Sweetened condensed milk|
|1 cup||Lightly salted peanuts|
|1 can||Marachino cherries,drained and cut in half|
Line a 13x9 inch pan with foil, letting ends extend 2 inches above narrow sides of pan. Melt chips in medium-sized saucepan over low heat, stirring often. Remove from heat. Stir in butter until melted, then milk until blended. stir in peanuts, marshmallow, and cherries.
Spread into prepared pan. Refrigerate 8 hours until firm enough to cut. Lift foil by ends onto cutting board. Cut fudge into 1 inch squares. Store in waxed paper between layers in airtight container.