Me and the kidlets have been spending lot’s of time in the kitchen this week making sweets for goody baskets and Christmas celebrations. All the gifts have been bought, many of them are wrapped and tucked under the tree. All that’s left is the fun stuff – cooking and baking! I tried not to take on too much this year because I tend to go overboard with my expectations of what I can get done. I think I finally found the right balance, but we’ll see… ;)
I think this would be a great addition to your cookie platters and gift baskets. It’s easy, quick and tastes divine. Yes, it uses a ton of chocolate, but it makes a lot, and one of these little babies is enough to satisfy your sweet tooth. They are just as fudge should be – rich, fudgy and indulgent. And, the peppermint makes them a great little after dinner mint/sweet.
- 22 oz. white baking chocolate, chopped (or baking chips)
- 1 (14 oz.) can sweetened condensed milk
- 1 teaspoon pure peppermint extract
- ¾ cup dark (or bittersweet) chocolate baking chips
- Place white chocolate and milk in a large saucepan set over low heat. Cook, stirring often, until melted and smooth. Stir in peppermint extract. Pour half of the white chocolate mixture into an 8×8 inch pan that’s been lined with foil and lightly greased. Sprinkle over ½ cup dark chocolate baking chips. Pour remaining white chocolate over top and sprinkle with remaining chocolate chips. Wait a minute or two, until the chips have softened (if they have trouble softening stick the pan in a slightly warm oven). Swirl the mixtures together with a knife until you have a marbled pattern. Refrigerate for 2 hours. Slice into 1 inch squares, to serve. Store in an airtight container in the fridge for up to two weeks. (Or store, covered, at room temperature for up to 2 days.)
Adapted from Better Homes and Gardens.