Ingredients:
• 3 cups semi-sweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 1/2 cups Andes mints, chopped (plus extra for topping)
Directions:
. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.
. In a medium saucepan over low heat, combine chocolate chips, sweetened condensed milk, and butter. Stir continuously until melted and smooth.
. Remove from heat and stir in vanilla and peppermint extracts.
. Gently fold in the chopped Andes mints until evenly distributed.
. Pour the mixture into the prepared pan and spread it evenly.
. Top with additional chopped Andes mints for an extra burst of minty goodness.
. Refrigerate for at least 2 hours or until set.
. Once set, use the parchment paper overhang to lift the fudge from the pan. Cut into squares and enjoy!
