Ingredients
- Fudge:
- 1 pound (about 4 cups) confectioners' sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup (8 tablespoons) butter
- 1/4 cup milk
- 1 + 1/2 teaspoons McCormick® Pure Vanilla Extract
- Icing:
- 1 cup white chocolate chips
- 2 tablespoons milk
- 1/4 to 1/2 teaspoon McCormick® Pure Mint or Peppermint Extract
- 1/8 teaspoon McCormick® Green Food Color
- 2 tablespoons mini chocolate chips for sprinkling over top, optional
Instructions
- Make the fudge:
- Line an 8-inch square pan with parchment paper or foil and let it overhang on two sides. Spray lightly with cooking spray.
- In a large bowl whisk the sugar and cocoa powder together. Set aside.
- Add the butter and the milk to a medium microwave-safe bowl. Microwave on high for 45 seconds and stir to melt the butter. If the butter doesn't completely melt microwave in 15 second increments and stir well in between until completely melted. Stir in the vanilla.
- Pour over the sugar and mix until well combined. Spoon into the parchment lined pan and evenly spread it out. Cover with plastic and refrigerate 1 hour or until firm.
- Make the icing:
- In a medium microwavable bowl melt the white chocolate chips and milk together. Use the chocolate setting in 20 second increments and stir in between until completely melted and smooth. Stir in the mint extract and green food color.
- Spread over the chocolate layer and sprinkle with the chocolate chips, if desired.
- Refrigerate about 15 - 20 minutes or until firm. Use the parchment/foil to lift out of pan onto cutting board. Cut into small bars or triangles (Cut 16 (2-inch) squares then cut each square diagonally in half).
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