How is it already week 9?!?! Due to all the craziness of moving, I missed out on the last three weeks, but I think today’s post more than makes up for that. I mean come on…mint, chocolate, and fudge all wrapped up in one delicious dessert. Especially for this girl right here. Mint chocolate chip-anything is a winner in my book. And this tasty treat can be made using just one little pot for melting and one pan for setting. Easy peasy!
Brenda of Meal Planning Magic created this lovely blog hop a few years back…to help our readers (and ourselves!) with ideas, planning, and pre-preparation for the upcoming holidays. There is even a page on Pinterest where all the goodies of new and old can be seen! If you are interested in joining in on the blogging fun, visit Brenda’s blog for information on how.
- 2 1/2 cups semi-sweet chocolate chips, divided
- 1 14 oz can sweetened condensed milk, divided
- 1 1/2 cups white chocolate baking chips
- 1 tsp peppermint extract (or more, go by your taste preference)
- 2 drops green food coloring
- 1 tsp coconut oil
- 1/2 cup Andes Creme De Menth Baking Chips
- Line an 8×8 baking pan with foil (make sure there is some hanging over the sides for easy removal later) and set aside.
- In a small saucepan over medium-low heat, melt 1 1/2 cups of the semi-sweet chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally until melted and blended together. Spread melted chocolate mixture into pan and chill in the refrigerator for 5-10 minutes while you make the mint layer.
- Wash and dry the saucepan (or you can use another one if you’d rather). Heat over medium-low heat, add the white baking chips and remaining condensed milk and stir until melted and completely smooth. Remove from the heat and add peppermint extract and food coloring. Stir to combine and even distribute the food color. Spread mint layer over chilled chocolate layer and return to the fridge for 5-10 minutes as you make the final layer.
- Wash the saucepan once again, return to medium-low heat and melt remaining 1 cup of chocolate chips with 1 tsp coconut oil, stirring until completely smooth. (Alternately you can do this in a bowl in the microwave in 30 second increments, stirring in between.) Spread over chilled mint layer and top with Andes mint baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
- Using the overhanging foil edges, remove from the pan, place on a cutting board and cut into 1-inch squares. Store in an airtight container in the refrigerator up to two weeks. Fudge will freeze and thaw well.