For the Fudge Base:

1 ½ cups semisweet chocolate chips (or dark chocolate chips for a more intense flavor)

1 cup sweetened condensed milk

2 tbsp unsalted butter

1 cup mini marshmallows

¾ cup candied cherries, halved

½ cup salted peanuts

1 tsp vanilla extract

For the Pink Top Layer:

1 cup white chocolate chips

1 tbsp unsalted butter

3 tbsp sweetened condensed milk

Pink food coloring

Optional Substitutions:

For a nut-free version, substitute salted peanuts with toasted sunflower seeds.

For a vegan version, use vegan marshmallows and dairy-free condensed milk.

Prepare Your Pan

Line an 8×8-inch baking pan with parchment paper, leaving some overhang to make removal easier.

Melt the Fudge Base

In a medium saucepan, combine semisweet chocolate chips, sweetened condensed milk, and butter.

Heat over low, stirring constantly, until smooth and melted.

Add Flavor to the Fudge

Remove the saucepan from heat and stir in the vanilla extract.

Mix the Add-Ins

Fold in the mini marshmallows, halved candied cherries, and salted peanuts. Stir until evenly distributed.

Set the Fudge Base

Pour the fudge mixture into the prepared pan, spreading it evenly with a spatula.

Refrigerate for 1 hour, or until the base is firm.

Make the Pink Top Layer

In a small saucepan, combine white chocolate chips, butter, and sweetened condensed milk.

Heat over low, stirring constantly, until smooth and melted.

Remove from heat and add a few drops of pink food coloring, mixing until evenly colored.

Add the Pink Layer

Pour the pink mixture over the chilled fudge base, spreading it evenly with a spatula.

Chill to Set

Refrigerate the entire pan for an additional 1–2 hours, or until the pink layer is firm.

Slice and Serve

Lift the bars from the pan using the parchment paper overhang. Cut into squares and enjoy!

Prep Time: 20 minutes

Chill Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 16–20