Andes Mint Chocolate Fudge Recipe
Looking for a fun St. Patrick's Day dessert that isn't rainbow cupcakes? Try this Homemade Andes Mint Chocolate Fudge Recipe! It's very easy and so delicious!
Ingredients
- 2 1/2 cup Semi Sweet Chips divided
- 14 oz can Sweetened Condensed Milk divided
- 1 1/2 cup White Chocolate Chips
- 1 tsp Pure Mint Extract
- 4 drops Green Food Coloring
- 1 tsp Coconut Oil
- 10 Andes Mints
Instructions
- Line an 8x8 baking pan with parchment paper and spray with non-stick spray.
- Melt 1 1/2 cups chocolate chips with 3/4 cup sweetened condensed milk over low heat, stirring occasionally.
- Spread mixture into pan and chill for 10 minutes.
- Melt white chocolate chips and remaining condensed milk, stirring until smooth.
- Remove from the heat.
- Add mint extract and food coloring.
- Slice Andes Mints diagonally and set aside.
- Spread this layer over refrigerated chocolate layer and chill for 10 minutes.
- Melt remaining 1 cup of chocolate chips with 1 tsp coconut oil in the microwave by heating 30 seconds and stirring and repeating until completely melted.
- Spread over refrigerated layers. Top with Andes pieces.
- Refrigerate until fudge is set.
- Cut into squares.