Double-Layer Mint Fudge

Lots of sweet tooths on your list? This makes a big batch, so get those gift tins ready! You can make and freeze this fudge ahead of time for holiday giving. Then, thaw and place individual fudge pieces in small paper or foil cups and arrange in pretty holiday boxes for gifts.

Prep: 30 min | Yield: 117 squares

Ingredients

Fudge Layer

1 (12 ounce) bag semisweet chocolate chips (2 cups)
1 (16 ounce) can creamy chocolate ready-to-spread frosting

Peppermint Layer

1 (12 ounce) bagwhite vanilla baking chips (2 cups)
1 (16 ounce) cans creamy vanilla ready-to-spread frosting
2 drops red food color
1/2 cup finely crushed peppermint candy
2 milk chocolate candy bars (1.55 ounces each), chopped

Instructions

Line 13 x 9 inch pan with foil so foil extends over sides of pan; lightly butter foil.
In a 3 quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.
Meanwhile, in a 3 quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.
Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly.
Refrigerate just until set, about 1 hour.
As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows.
Store at room temperature.

Nutrition

Per serving (1 square): Calories 70 (Calories from Fat 30), Total Fat 3 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 0mg; Sodium 0mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 9g), Protein 0g

Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 0.00%

Exchanges: 1/2 Other Carbohydrate;1 Fat

Carbohydrate Choices: 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury