Peppermint Swirled Fudge
Ingredients:
- shite chocolate chips - 3 cups
- sweetened condensed milk - 14 ounce can
- peppermint extract - 1/2 t
- Andes Peppermint Crunch baking chips - 2/3 cup plus more for topping
Instructions:
Line an 8 x 8 inch baking pan with aluminum foil, leave an overhang on two sides. Coat lightly with baking spray; set aside. In a saucepan, combine white chocolate chips and condensed milk over medium high heat. Stir constantly, until chips are melted and smooth. Remove from heat, stir in peppermint extract and peppermint chips. Peppermint chips will melt quickly and give the fudge a light pink swirled effect. Pour mixture into prepared pan. Sprinkle additional peppermint chips over the top. Place in the refrigerator for 3 hours, or until set. Store in the refrigerator for one week.
