INGREDIENTS:

1 cup of creamy or crunchy peanut butter (creamy me)

12 oz of sweet or mil mid-chocolate chips (half sweet)

4 cups of minis marshmallows

PREPARATION:

Lightly coat PAM-type aerated oil with an 8-pound square pan and line with aluminum foil and lightly spray Pam aluminum foil and set aside.

In large saucepan, melt chocolate with peanut butter over low heat, stirring. Once the mixture is smooth and even, remove the pan from the heat and add the marshmallows. Mix ONLY so that the marshmallows are well coated with the mixture and not melted in the mixture.

Pour into the mold and spread well with a spatula. Refrigerate 4 hours for the fudge to be firm.