3 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate, broken into pieces
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
Cookie fudge: Measure 1 1⁄2 cups (about 37) mini vanilla creme-filled chocolate sandwich cookies. Reserve 25 cookies for topping. Cut remaining cookies in half. Prepare fudge as directed, adding halved cookies with vanilla.
Peanut fudge: Measure 1 cup peanuts. Reserve 25 peanuts for topping. Prepare fudge as directed, adding remaining peanuts with vanilla.
Marshmallow fudge: Measure 2 cups Jet-Puffed Miniature Marshmallows. Reserve 25 marshmallows for topping. Prepare fudge as directed, adding remaining marshmallows with vanilla.
Peanut butter fudge: Prepare fudge as directed, immediately dropping 1⁄2 cup peanut butter by teaspoonfuls over fudge after spreading into prepared pan. Cut through peanut butter with knife several times for marble effect.