Fun Andes Mint Chocolate Chip Fudge Recipe

Enjyo making luscious layers of Andes Mint Chocolate Chip Fudge, a symphony of semi-sweet and white chocolates that entwines the refreshing zing of peppermint. This recipe creates a decadent treat with a vibrant hint of green, combining the smooth texture of perfectly tempered fudge with the alluring crunch of Andes bits. It's a memorable delight for mint-chocolate lovers, promising to elevate your dessert repertoire with each bite.

Andes Mint Chocolate Chip Fudge Recipe

Ingredients:

• 2-½ cups semi-sweet chocolate chips, divided
• 1 14-oz. can sweetened condensed milk, divided
• 1-½ cups white chocolate baking chips
• 1 teaspoon peppermint extract
• 2 drops green food coloring
• 1 teaspoon shortening
• ½ cup Andes Crème De Menthe Baking Chips

Instructions:

1. Line an 8" x 8" baking pan with foil, leaving a two-inch overhang on each side for easy lifting from the pan. Spray the foil with non-stick spray and set aside.
2. In a small saucepan over low heat, melt 1-½ cups chocolate chips with ¾ cup sweetened condensed milk, stirring occasionally. Spread the melted chocolate mixture into the prepared pan and chill for 5-10 minutes.
3. In another saucepan, melt the white baking chips with the remaining condensed milk, stirring until completely smooth. Remove from heat and stir in the peppermint extract and food coloring. Spread the mint layer over the chilled chocolate layer. Chill for another 5-10 minutes as you prepare the final layer.
4. Melt the remaining 1 cup of chocolate chips with 1 teaspoon shortening in the microwave in 30-second increments, stirring until completely smooth. Spread this over the chilled mint layer.
5. Sprinkle the top with Andes baking chips. Refrigerate the fudge for at least 2 hours or until it is completely set, which could take up to 4 hours.
6. Using the foil edges, carefully lift the fudge from the pan onto a cutting board. Peel away the foil and cut the fudge into squares.
7. Store the fudge in an airtight container in the refrigerator for up to two weeks. According to the recipe, this fudge can be frozen and thawed well, although the author notes that fudge is rarely around long enough to necessitate freezing.

Enjoy your homemade Andes Mint Chocolate Chip Fudge!