Rocky Road Fudge (American Dessert)

Line an 8-inch square baking pan with parchment paper or aluminum foil and coat with nonstick spray.
Pour ½ cup miniature marshmallows into the bottom of the lined baking dish.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring between each interval, until the chocolate is melted.
Add the vanilla extract and stir well until smooth.
Reserve 2 tablespoons of chopped almonds or peanuts and set aside.
Fold 1 ½ cups miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
Transfer chocolate mixture to prepared pan and spread into an even layer. Top immediately with reserved chopped pecans and additional mallow pieces or miniature marshmallows, if using.
Refrigerate for 4 hours or until set.
Remove the fudge and wax paper from the pan. Carefully remove all wax paper from the fudge.
Cut the fudge into small pieces and serve.

foods：
2 cups miniature marshmallows
3 cups chocolate chips
½ cup peanut butter
1 teaspoon vanilla extract
1 ¼ cups peanuts