Dark Chocolate Raspberry Fudge

• 1 package (10 to 12 ounces) white baking chips
• 1 teaspoon butter, softened
• 3 cups dark chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1/4 cup raspberry liqueur
• 1/8 teaspoon salt

1. Place baking chips in a single layer on a small
2. . Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter.
3. In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

white baking chips, butter, chocolate chips, condensed milk, raspberry liqueur, salt

Taken from www.tasteofhome.com/recipes/dark-chocolate-raspberry-fudge/ (may not work)