Easy Rocky Road Fudge

Butter No-Stick Cooking Spray
1 (12-oz.) pkg. semi-sweet chocolate chips (2 cups)
1 (16 oz.) container Chocolate Fudge Frosting
2 cups miniature marshmallows
1 cup Mixed Nuts, chopped


1. LINE an 8-inch square pan with foil, extending foil over edges. Lightly coat with no-stick cooking spray.

2. MELT chips in large saucepan over low heat, stirring until smooth. Remove from heat. Stir in frosting, marshmallows and mixed nuts, mixing until blended. Spread in prepared pan. Refrigerate until firm, about 2 hours.

3. REMOVE fudge by lifting foil from pan. Separate foil from fudge. Cut into 48 squares.

Pumpkin Fudge

2 Tbs butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 tsp ground cinnamon
1 tsp vanilla extract


Line a 9x9 inch pan with aluminum foil, and set aside.

In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.