Thin Mint Fudge

Tis the season for cookies and candies! I love this season! The hubby loves to bake cookies and make candies! Easy for me! LOL

1 1/2 tsp butter, room temp
2 cups semisweet chocolate chips, 12 oz
1 can sweetened condensed milk, 14 oz divided
1 tsp vanilla extract
1 cup vanilla or white chocolate chips
3 tsp peppermint extract
1-2 drops green food coloring

Line an 8X8 square pan with foil. Butter the foil and set aside. In a heavy saucepan, melt chocolate and 1 cup sweetened condensed milk over low heat. Stir constantly until melted and smooth. Take off heat and add vanilla. Spread half the mixture in the 8X8 pan. Refrigerate until cooled and firm. Set the remaining chocolate aside.

In another heavy saucepan, melt the vanilla and the remaining sweetened condensed milk over low heat. Stir constantly until melted and smooth. It will be very thick. Take off heat and add peppermint extract and food coloring. Spread evenly over the chocolate layer and refrigerate until cooled and firm. (about 10 minutes)

Reheat the chocolate mixture over low heat until spreadable. Spread on top of the mint mixture. Cover and refrigerate overnight or until completely cooled and firm. Lift the fudge out using the foil. Turn out onto a cutting board and gently peel off the foil. Cut into squares. Store in an airtight container in the refrigerator or freeze to save for a party later.