Andes Mint Chocolate Chip Fudge Recipe

Line an 8×8-inch baking pan with parchment paper. Spray the paper with non-stick spray and set aside.

In a small saucepan over low heat, melt 1½ cups of chocolate chips with ¾ cup of sweetened condensed milk, stirring occasionally.

Spread the melted chocolate mixture into the pan, then chill for 5 to 10 minutes.

In another saucepan, melt the white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add the peppermint extract and food coloring.

Spread the mint layer over the chilled chocolate layer. Chill for 5 to 10 minutes while making the final layer.

Melt the remaining 1 cup of chocolate chips with 1 teaspoon of oil in the microwave in 30-second increments. Stir until completely smooth.

Spread over the chilled mint layer. Top with mini chocolate chips.

Refrigerate for at least 2 hours or 4 hours until the fudge is completely set.

Cut into squares, serve, and enjoy!