The perfect dessert for a holiday gathering, pot luck or office treat: FUDGE.

It only looks like a complicated, fancy dessert, but it’s just a bunch of ingredients melted in a pot and poured into a wax-lined baking dish. This Mint Chocolate Chip Fudge is one of the best fudge recipes I’ve ever made. It’s creamy, not grainy at all and has a subtle hint of mint throughout.

Since Hubs and I can’t possibly eat a 9×9 dish worth of fudge (well, we CAN!), I brought some into work. It was loved so much that I brought it in two days in a row. My BFF at work didn’t stop talking about it for about a week afterwards. Love her.

Needless to say, I was VERY happy with that seal of approval! At home Hubs and I ate away at our own stash, maybe me more than him (ssh, don’t tell!).

I used a bag of Nestle Winter Dark Chocolate & Mint Morsels and reserved about 1/4 cup of it to sprinkle on top of the fudge. I love the texture and how festive it looks!

You’ll cut through a few chips once you’re cubing it up into squares (don’t you love how some of the green chips are partially melted into the fudge?). As you can see above, it’s pretty thick. You can definitely get away with slicing it into slivers.

As you gear up for holiday parties, add this fudge to your menu! It’s perfect for kids and adults, plus who doesn’t love the chocolate and mint combo?

Mint Chocolate Chip Fudge

Ingredients 

• 14 ounces sweetened condensed milk
• 10 ounces Nestle Winter Dark Chocolate & Mint Morsels **or** 2 cups of Andes Mints or Chips (1/4  cup reserved)
• 1 cup semi-sweet chocolate chips
• 4 tablespoons unsalted butter
• 1/4 teaspoon peppermint extract

Directions

1. Line a 9×9 dish with wax paper. Set aside.
2. In a medium pot over low heat, combine the condensed milk, chocolate chips, butter and peppermint extract. Stir constantly until smooth.
3. Pour the melted chocolate mixture into the wax-lined dish. Use a knife to smooth the surface. Then sprinkle the reserved chocolate chips on top of the fudge. Gently press the chips into the fudge.
4. Refrigerate until set – about 1 hour. Remove fudge from pan and slice into cubes.