Heath Bar Crunch Marshmallow Fudge

I don’t do enough sweet recipes.
It’s probably because if I make
it then I have to eat it,
don’t need to do much of that.
This recipe is an easy one using
Marshmallows and Heath Bar Crunch
and can be eaten in moderation.

Ingredients:
12 oz Pkg white chocolate bits
6 oz Heath Bar Crunch bits
1 can fat-free condensed milk
1 cup mini marshmallows
1 tsp vanilla extract

Directions:
Line an 8” square pan with aluminum foil
hanging over the edges.
Spray the foil with a baking spray.
Set pan aside. Put the bits and milk
in a heavy sauce pan and cook, using low heat,
until the bits are melted.
Turn off the heat and add the marshmallows.
They will melt from the heat of the chocolate.
If some don’t melt that’s OK — the chunky
marshmallow will look good in the fudge.
Stir in the vanilla and mix thoroughly.
Pour mixture into prepared pan and place
in the refrigerator or freezer until
hard — about 2 hours in the refrigerator,
1 hour in the freezer.
Remove fudge from the pan by pulling
out the foil from the overlapping sides.
Place the fudge on a cutting board and
cut into 24-30 pieces.
Keep refrigerated up to one week.