Double Rocky Road Brownies

2 C. semisweet chocolate chips
1/4 C. butter
2-1/2 C. vanilla wafer crumbs, lightly packed
1 (14 oz.) can sweetened condensed milk
2 C. mini marshmallows
1 C, chopped walnuts or pecans
1 C. milk chocolate chips

Lightly butter a 13x9x2" pan. Melt semisweet chips & butter together over very low heat, stirring until smooth. In a large bowl, combine crumbs & condensed milk; mix well. Stir in melted chocolate mixture until well-combined. Add marshmallows, nuts & milk chocolate chips, using hands to mix if necessary. Pat mixture into prepared pan. Press paper towels over surface of brownie, just to absorb excess moisture, then remove. Let stand at room temperature for about 2 hours, then chill until firm. May be served chilled (for candy-like brownies), or art room temperature (for fudgier brownies). Use a sharp knife to cut into bars.

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