Instructions

• Line an 8-inch square pan with parchment paper, leaving an overhang on two sides for easy removal; set aside.
• Put 1 cup bittersweet (or dark) chocolate chips and 1/2 cup evaporated milk in a microwave-safe bowl. Heat in the microwave in 15-second increments, stirring after each increment, until the mixture is smooth.
• In a medium bowl combine 20 crushed vanilla wafers, 1/2 cup crispy rice cereal, 3 tablespoons powdered sugar, 3/4 cup miniature marshmallows, 1/2 cup peanut butter chips, and 1/3 cup chopped pecans.
• Pour about half of the melted chocolate mixture into the bowl with the dry ingredients and stir until everything is evenly coated. Reserve the remaining melted chocolate.
• Transfer the coated mixture into the prepared pan and press it firmly and evenly into an even layer.
• Pour the reserved melted chocolate over the top of the pressed mixture and use an offset spatula or the back of a spoon to smooth it into an even top layer.
• Refrigerate the pan until the chocolate is fully set, about 1 to 2 hours.
• Use the parchment overhang to lift the fudge slab from the pan, place on a cutting board, cut into squares, and serve.