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Welcome to Day Five of Christmas Week. This event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We hope to inspire you to break out those holiday sprinkles and get your bake on!
Since today is the last day of Christmas Week and I want to share one of the easiest and best Christmas desserts. It’s a dessert that can stand alone as a star, can be given as a holiday gift, or is great as part of a cookie tray. This fabulous dessert is Chocolate Mint Fudge.
To me nothing says Christmas quite like the combination of mint and chocolate. This fudge has two very distinct layers. The bottom layer is a rich chocolate fudge while the top layer is a creamy mint fudge made with white chocolate. If that wasn’t enough, it’s topped off with a thin layer of chocolate.
This fudge is seriously a favorite of everyone who tries it. The combination of the chocolate and mint is just about perfect. Plus it looks great too! The dark chocolate layer paired with the bright green mint layer is so festive for the holidays.
It’s also perfect to use as a gift. Package it in a holiday box or container, put a bow on it, and give it as a gift. Going to a party this holiday? Take this fudge as a hostess gift! The hostess will thank you! The best part is that this fudge is easy to make and doesn’t take long at all. With all the baking I do over the holidays, this Chocolate Mint Fudge is a welcome change.
- 1 1/2 c. semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk, divided
- 1 1/2 c. white chocolate chips
- 1 t. peppermint extract
- 2 drops green food coloring
- 1 c. chocolate chips
- Line an 8 x 8 pan with foil.
- In a small saucepan stir the 1 1/2 cups of chocolate chips and 3/4 cups sweetened condensed milk together over low heat. Stir until melted. Pour into the prepared pan. Refrigerate for 10 minutes.
- In another small saucepan melt the white chocolate and remaining sweetened condensed milk, stirring until melted. Remove from heat and add peppermint extract and green food coloring. Stir until combined.
- Pour the mint chocolate over top of the chocolate layer and refrigerate for 15 minutes.
- Add the remaining chocolate chips to the first saucepan and heat over low heat until melted. Pour over top of the mint layer, spreading until smooth.
- Refrigerate for at least 2 hours before cutting.
Adapted from Grab Your Spork
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 13mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 2g
Swing by all the participants to see what they’ve been whipping up for the holidays:
Gingerbread Fudge by Cravings of a Lunatic
Biscoff Chocolate Chip Cookies by Dinners, Dishes, and Desserts
Norwegian Lefse by Farm Fresh Feasts
Chocolate Dipped Madelines by My Catholic Kitchen
Chocolate Mint Fudge by Hezzi-D’s Books and Cooks
Caramel Corn Chocolate Chip Cookies by Mind Over Batter
Boozy Cherries by Cooking In Stilettos
Chocolate Mint Fudge by Food Lust People Love