Silky mint chocolate fudge, so easy to make you’ll wonder why you haven’t yet!
I have been waiting and waiting ALL week to share this one with you!
TGIF — Thank Goodness it’s FRIDAY!
It’s not JUST any ‘ol Friday though, today is FREAKY FRIDAY! Freaky Friday is a blog hop that me and a few of my very favorite foodie friends started early this year. We secretly cook/bake from one another’s blogs and reveal all of the recipes on the same day. Typically, there are no rules on what we can make. Anything goes! This month, however, we were to choose a recipe that would be perfect for holiday trays. We all selected a cookie or a candy from our assigned blog and NOW I get to tell you (and HER) who I had!
My Mint Fudge I am sharing with you came from my buddy, Christine’s page, perfectly named Christine It! The name of her blog came from her oldest of three children, when he told her she never makes a recipe the way it’s written, she always puts her own twist on it. She “Christine’s it up!” Christine shares uncomplicated recipes for cooking and baking. Sounds good to me! I actually made TWO of her recipes. The other were her Butter Cookies. Problem was, I had a houseful that day and they “can I have just one”-d me into a plate half eaten. I stuck what was left in the freezer to add to my holiday trays next week. The very first cookie that I planned to make, and still will at some point, were her 50/50 Peanut Butter Cookies – half of the cookie is a chocolate cookie with peanut butter chips and the other half is a peanut butter cookie with chocolate chips. ALL of me says YES please! In the end I made her recipe for Mint Fudge, and I was delighted that I did. Thanks for having such great recipes, Christine! Snooping through your blog this month was so much fun!
- 2 (12 ounce) packages Nestle Tollhouse Winter Dark Chocolate and Mint Chips, divided
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla
Line an 8x8 baking pan with foil.
In a saucepan over medium heat, add sweetened condensed milk, 3 cups chocolate mint chips and 1 cup semi-sweet chips. Melt, stirring frequently. I used a whisk to make sure it was nice and smooth.
Remove from heat and stir in the vanilla.
Quickly stir in remaining chocolate mint chips (you don't want them to completely melt and incorporate) and spread into foiled pan.
Place in fridge to set. Cut in squares.
Recipe adapted from Christine It!
Amount Per Serving: Calories: 43 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 7mg Carbohydrates: 6g Fiber: 0g Sugar: 4g Protein: 0g
Here is a list of the participating blogs for this round of Freaky Friday!
A Dish of Daily Life, An Affair from the Heart, Big Rigs n lil Cookies, Christine It!, Cooking on a Budget, Full Belly Sisters, Lemoine Family Kitchen, Life Currents, PicNic, The Foodie Affair, Who Needs a Cape, Wildflours Cottage Kitchen,