Rocky Road Fudge Gluten Free

1 bag 12 oz semisweet chocolate chips (2 cups)
1 container Betty Crocker Rich & Creamy chocolate frosting
1½ T milk
1 t vanilla
1 cup miniature marshmallows
½ cup chopped walnuts
Line 8 or 9 inch square pan with foil so foil extends about 2 inches over sides of pan. Lightly spray foil with cooking spray.

In large microwaveable bowl, microwave chocolate chips uncovered on High 1 minute. Stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds. Stir into melted chocolate chips. Add milk and vanilla; stir at least 20 strokes with spoon until smooth and creamy. Stir in marshmallows and walnuts. Spread in pan. Refrigerate about 3 hours or until firm.
Remove fudge from pan by lifting foil. Cut 8 rows by 8 rows to make squares. Store tightly covered in refrigerator up to 2 weeks.

64 Servings

GF Chocolate Chippers

½ cup butter or margarine
¼ cup brown sugar
1 egg
½ cup sugar
1 teaspoon GF vanilla

Cream together until fluffy

2/3 cup GF oat flour
1 Tablespoon potato starch flour
½ cup bean flour
1 teaspoon baking powder
¼ teaspoon salt

Stir together in another bowl.
Blend into creamed mixture until well mixed.

Stir in:
1 cup semisweet chocolate chips
½ cup chopped walnuts (optional)

Drop from teaspoon onto greased cookie sheet, about 2" apart. Bake at 375° for 8-10 minutes. Remove immediately. Cool. 

Make about 2½ dozen