It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is LAYERED MINT CHOCOLATE FUDGE!
I love mint and chocolate together. I’m a fan of Andes Mints. This recipe blends the tastes that I love beautifully. It’s amazingly easy to make, too.
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 579 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
LAYERED MINT CHOCOLATE FUDGE
1 (12 oz.) pkg. Semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
1 cup white confectioner’s baking pieces
1 T. peppermint extract
1 drop green or red food coloring
In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper-lined 9” square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white baking pieces with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring if desired. Spread on chilled chocolate layer; chill 10 minutes or until firm. Spread reserved chocolate on mint layer. Chill 2 hours or until firm.