Chocolate Peppermint Fudge Bars

Can you believe it is the week before Christmas already?  WHY does this always sneak up on us?  I mean, we know it is coming, same time, same month, same place, every year, yet we catch ourselves never ready!! 

Since I got to see my kids and have an early Christmas, the Sunday after Thanksgiving, my gifts are bought, wrapped, opened and hopefully being enjoyed!  All I have left is a few things for my husband and time to do some fun baking, and soaking up my favorite Christmas movies all week! 

As promised, I have another easy, no bake, Christmas recipe for you.  I love chocolate and peppermint together, so I figured I could make something using both, AND white chocolate fudge.  Seriously?!  Totally serious.  Now get this made, so you can get that shopping finished, those gifts wrapped, and take a minute with a hot cup of your favorite beverage in front of your tree to remember the true meaning of Christmas, and who and what is REALLY important this Christmas season!

Wishing you the best Christmas of your LIFE!

Chocolate Crust:
9 ounces chocolate crackers, made into crumbs (teddy grahams or the equivalent)
1/2 cup melted butter

Line an 8x8 or 9x9 baking dish with a piece of parchment for easy removal of dessert when finished!

Place chocolate crackers into your food processor or in a Ziploc bag and make crumbs out of those babies.  Next add in melted butter, to either the processor or right into the bag.  Process until combined or mash around in the bag until combined.  Either way will work perfectly.  Dump into prepared baking dish and press crust firmly and evenly into the bottom.  Set aside.

White Chocolate Fudge:
12 ounces white chocolate chips
1 can sweetened condensed milk
1 cup mini marshmallows
1/2 to 1 whole bag of Andes Peppermint Baking Chips

In a saucepan, SLOWLY melt together white chocolate chips and condensed milk.  (you may recognize this as my easy fudge recipe only using white chips).  When all ingredients are melty and combined and smooth, stir in marshmallows and pour over cookie crust.  Gently make sure it is spread over the entire pan.  Sprinkle over your peppermint chips until the entire top is covered.  I went a bit overboard on mine.  So be it, peppermint on my friends.....peppermint ON!

Refrigerate for at LEAST 2 hours, overnight would rock.  Using parchment that you let hang over the edges, lift out of the pan and cut!  I cut small pieces, it is rich AND thick.  When not serving keep refrigerated. 

Enjoy this delish holiday treat.   It is one of my very favorites now!

 

Your "peppermint on top basically makes it toothpaste so this is GOOD for you" Chefwannabe

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