Peppermint Bittersweet Chocolate Fudge

• 2-1/2 cups Semi-Sweet Chocolate Chips
• 1/2 cups Bittersweet Chocolate Chips
• 1/2 teaspoons Salt
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract
• 3 whole Candy Canes, Finely Crushed

1. Line an 8x8 inch baking dish with wax paper. Set aside.
2. In a 3-quart sauce pan (or using a double boiler), combine the chocolate chips, salt, and sweetened condensed milk over low heat. Stir continuously until chips are melted and smooth. Remove from heat and stir in vanilla extract. Transfer to the 8x8 inch dish and spread evenly. Sprinkle with candy cane bits and gently push into the fudge. Refrigerate for 2-3 hours, until hardened.
3. Remove the fudge from the dish by pulling out the wax paper liner. Place on a cutting board and pull back the edges of the wax paper. Cut into 64 squares. Store in an airtight container in the refrigerator.

semisweet chocolate chips, bittersweet chocolate chips, salt, milk, vanilla, canes

Taken from tastykitchen.com/recipes/desserts/peppermint-bittersweet-chocolate-fudge/ (may not work)