Easy Peppermint Fudge

• 1 cup Andes Peppermint Chips
• 14 ounces, fluid Can Sweetened Condensed Milk
• 1 Tablespoon Butter, Plus Extra To Butter The Dish
• 1 pound Dark Chocolate Chips
• 1/4 teaspoons Salt
• 1/4 teaspoons Peppermint Extract
• 1 teaspoon Vanilla Extract

1. Grease an 8 X 8 or 8 X 11 baking dish. Sprinkle half the peppermint chunks in the bottom of the dish and set aside.
2. Place a medium sauce pot over medium heat with 2 inches of water in it. Place a glass bowl over the top of the pot, making sure the glass doesn't touch the water.
3. Pour the condensed milk and butter into the bowl and heat.
4. Add the chocolate chips and salt into the bowl. Stir the chocolate and watch as it melts and thickens - about 5 minutes.
5. The mixture should thicken to a THICK cake batter consistency-almost too thick to pour. Remove from heat. Add both extracts and mix well.
6. Pour the mixture into the dish. Gently tap the dish on the counter for at least a minute to allow air bubbles to rise to the surface and to smooth the surface.
7. Sprinkle the remaining peppermint chips over the top and refrigerate for at least 3 hours, maybe longer, to set.
8. To cut, dip a sharp knife into a cup of hot tap water, wipe off the knife and cut quickly. Dip and wipe the knife between cuts. Cut it into 1 inch squares.

milk, butter, chocolate chips, ubc, ubc, vanilla

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