Marshmallow Marble-Top Fudge

Ingredients: 3 cups (1-1/2 pkgs.) HERSHEY'S Semi-Sweet Chocolate Chips 4 tablespoons butter or margarine, divided 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-1/2 teaspoons vanilla extract Dash salt 1/2 to 1 cup chopped nuts 2 cups miniature marshmallows Directions: 1. Line 8-or 9-inch square pan with foil. 2. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into prepared pan. 3. In medium saucepan over low heat, melt marshmallows with remaining 2 tablespoons butter. Spoon onto fudge. With table knife or metal spatula, swirl through fudge. 4. Refrigerate 2 hours or until firm. Remove fudge from pan; peel off foil. Cut into squares. Store loosely covered at room temperature. About 5 dozen pieces or 2 pounds. NOTE: For best results, do not double this recipe.