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!
1/2c.peppermint crunchlike 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.
To make the second pink layer, add the white chocolate chips and the second 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.