Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms