Double-Layer Mint Fudge

Lots of sweet tooths on your list? This makes a big batch, so get those gift tins ready!

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 117

Ingredients

Fudge Layer

1: bag (12 oz) semisweet chocolate chips (2 cups)

1: can (16 oz) creamy chocolate ready-to-spread frosting

Peppermint Layer

1: bag (12 oz) white vanilla baking chips (2 cups)

1: can (16 oz) creamy vanilla ready-to-spread frosting

2: drops red food color

1/2: cup finely crushed peppermint candy

2: milk chocolate candy bars (1.55 oz each), chopped

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Directions

1 Line 13x9-inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.
2 Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.
3 Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
4 As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature.

EXPERT TIPS

Expert Tips

You can make and freeze this fudge ahead of time for holiday giving. Then, thaw and place individual fudge pieces in small paper or foil cups and arrange in pretty holiday boxes for gifts.

Got questions? Our experts have the answers. Ask Betty now.