Mint Julep Fudge

Ingredients:

Directions:

1. Line an 8x8 baking pan with parchment paper.
2. Add 1/3 Cup Andes Crème de Menthe Baking Bits, 1 cup semi-sweet chocolate chips, vanilla extract and 1 cup of sweetened condensed milk to a large saucepan. Heat over low heat and stir until the chocolate has melted and is combined. Remove from the heat and stir in the bourbon.
3. Pour into the 8x8 baking pan and spread to the sides.
4. Add the white chocolate chips and the rest of the sweetened condensed milk from the can to a microwave safe bowl. Heat in 30 second intervals until the chocolate has melted. Stir to combine.
5. Add the mint extract and stir to combine. The mixture might be thick - that’s ok.
6. Add dollops of the white chocolate mixture over the fudge. Use an offset spatula or knife to swirl together.
7. Sprinkle the rest of the Andes Crème de Menthe Baking Bits on top and lightly press down so they stick to the fudge.
8. Place in the fridge to chill until firm, about 3-4 hours. Slice and serve. Add a small mint leaf on top of each square before serving, optional.