Peppermint Bark Swirled Fudge

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 tsp Peppermint extract
  • 1 (12 oz pkg Semi-sweet chocolate chips
  • 1 tsp Vanilla extract
  • 1 (12 oz pkg White chocolate/vanilla chips

• Dairy

  • 2 (14 oz can Condensed milk, sweetened

• Desserts

  • 1/2 cup Candy cane pieces
  • 1 cup Peppermint baking chips

Found on thedomesticrebel.com

Description

Ingredients

• FOR CHOCOLATE FUDGE:
• 1 (12 oz) pkg semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• FOR WHITE CHOCOLATE FUDGE:
• 1 (12 oz) pkg white chocolate/vanilla chips
• 1 (14 oz) can sweetened condensed milk
• 1 tsp peppermint extract
• 1 cup peppermint baking chips (such as Andes)
• ½ cup crushed candy cane pieces

Directions

• Line an 8x8 or 9x9 square baking pan with foil, extending the sides of the foil over the edges of the pan. Set aside.
• In a large saucepan, melt the chocolate chips and condensed milk together over medium-low heat, stirring and folding it constantly until melted and smooth. Mixture will be quite thick. Whisk in the vanilla extract and pour the fudge in the bottom of the prepared pan, smoothing it into an even layer. Set aside.
• In another large saucepan, melt the white chocolate chips and condensed milk together over medium-low heat, stirring and folding it constantly until melted and smooth. Mixture will also be thick. Whisk in the peppermint extract and pour the vanilla layer over the chocolate layer slowly. Using a butter knife, swirl the fudge layers together. Immediately top with the peppermint baking chips and crushed candy canes.
• Refrigerate for at least 3 hours or until set before cutting into squares.