• In a large bowl, add chocolate chips, marshmallows, vanilla and butter. Set aside.
• In a medium pan, stir sugar and evaporated milk together over low heat until boiling, stirring constantly.
• Once boiling, cook for approximately 8 or 9 minutes, stirring constantly.
• Next, pour mixture over chocolate chips, marshmallows, butter and vanilla. Stir until well incorporated.
• Add pecans, stir.
• Pour into a 9 x 13 baking dish, lined with parchment paper or foil.
• Let cool for 4-5 minutes then top with 1 cup mini peppermint marshmallows and peppermint sprinkles. Gently press into fudge.
• Let cool overnight. Make sure to cover with foil after it cools a bit.
• Once fudge has cooled, cut into 1" squares.
• To store, place into a sealed container with wax paper in between each layer.

ENJOY!