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Twice infused with additions of chocolate chips, once by semi-sweet and once by milk-chocolate these heavenly, no-bake brownies leave a chocolate lover dazzled!

Double Rocky Road Brownies

2 cups semisweet chocolate chips
1/4 cup butter
2 1/2 cups vanilla wafer crumbs
1 (14-ounce) can sweetened condensed milk
2 cups miniature marshmallows
1 cup toasted and chopped walnuts (or pecans)
1 cup milk chocolate chips

1. Lightly grease a 13 x 9 x 2-inch baking pan.
2. In a saucepan melt semisweet chocolate chips and butter together over very low heat, stirring until smooth; set aside.
3. In a large bowl, combine wafer crumbs and sweetened condensed milk; mix well. Stir in melted chocolate mixture until well combined.
4. Add marshmallows, nuts and milk chocolate chips (using hands to mix), if necessary. Pat mixture into pan. Press paper towels firmly over surface of brownie to absorb any excess moisture, then remove.
5. Let stand at room temperature for about 2 hours; place into refrigerator and chill until firm. May be served chilled for candy-like brownies or at room temperature for fuggier brownies. Cut into bars with a sharp knife.

Makes 48 bars.