Start by lining an 8" x 8" baking pan with aluminum foil, extending it over the edges of the pan to cover completely. Butter the foil to prevent the fudge from sticking and set aside.

Put 1/2 cup of butter into a 2-3 quart microwave safe bowl, cooking uncovered on HIGH power for 45-60 seconds (or until the butter is melted).

Next, add the sugar and evaporated coconut milk, stirring well until combined.

Place back into the microwave and cook uncovered for eight minutes total, removing and stirring again every three minutes.

Once eight minutes is up, remove from microwave and add in the marshmallows, chocolate chips, and vanilla. Stir vigorously until well combined and both chocolate and marshmallows are completely incorporated.

Quickly pour mixture into prepared, foil lined pan, as it will begin to harden in the bowl otherwise! Place fudge into the fridge or freezer for 5-10 minutes to bring to room temperature before taking out and scoring, gently cutting into 1-2 inch squares.

When the fudge is firm (after about 1-2 hours in the fridge), use the foil to lift the fudge out of the pan, and move to a cutting board to fully cut the fudge into squares. Store in a Tupperware container or ziplock bag in the fridge for up to two weeks.

During Step 5 above, stir 1/3 cup creamy peanut butter into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.

Once mixture is poured into the foil pan, add the chopped peanuts on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.

During Step 5 above, stir 1/3 cup pecan butter into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.

Once mixture is poured into the foil pan, add the chopped pecans on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.

During Step 5 above, stir 1/3 cup Biscoff cookie spread into fudge mixture with marshmallows, chocolate chips, and vanilla until completely incorporated.

Once mixture is poured into the foil pan, add the Biscoff crumbled cookies on top and gently press them into the top of the fudge so they stick better. Then complete the rest of the steps as above.