Marshmallow Mud Fudge

Chocolate and marshmallows are a match made in heaven. This candy-like dessert is a bit lighter in texture than traditional fudge but just as decadent. Cut in small squares because they are quite rich. The peanuts may be omitted, if you wish.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 box devil's food cake mix
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 cup water
1-1/2 cups miniature marshmallows
1 pound semisweet dark chocolate at room temperature, chopped
1-1/3 cups heavy whipping cream
4 Tablespoons (1/2 stick) butter
1/4 teaspoon kosher salt
1/2 cup chopped honey-roasted peanuts
Preparation:
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.

Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled.

Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside.

Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache.

Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top.

When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm.

Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers.

Yield: 24 to 48 servings, depending on cut size