Andes Mint Chocolate Chip Fudge
Ingredients
The fudge base
-
2½
cups
semi-sweet chocolate chips
-
¾
cup
sweetened condensed milk
The mint layer
-
1½
cups
white chocolate baking chips
-
1
teaspoon
peppermint extract
-
2
drops
green food coloring
The topping
-
1
cup
semi-sweet chocolate chips
-
1
teaspoon
canola or vegetable oil
-
½
cup
mini chocolate chips and/or Andes Creme De Menthe Baking Chips
Instructions
- Line an 8-inch square baking pan with parchment paper and spray it with non-stick spray.
- Melt 1½ cups of chocolate chips with ¾ cup of sweetened condensed milk over low heat, stirring occasionally, then spread it into the pan and chill for 5-10 minutes.
- Melt the white chocolate chips with the remaining sweetened condensed milk, then add peppermint extract and food coloring before spreading it over the chilled chocolate layer and chilling again for 5-10 minutes.
- Melt the remaining 1 cup of chocolate chips with 1 teaspoon of oil in the microwave, then spread it over the mint layer and top with mini chocolate chips or Andes baking chips.
- Refrigerate for at least 2 hours until the fudge is set, then cut into squares and store in an airtight container.
Nutrition Facts (estimated)
Servings
42-48 small squares
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
50mg
Cholesterol
5mg
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