Place white chocolate and milk in a large saucepan set over low heat.
Cook, stirring often, until melted and smooth.
Stir in the 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 1/2 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.)
Find Recipe Here: https://www.onlinefoodblog.com/chocolate-swirl-peppermint-fudge/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (0g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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