(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.
Yield: 1 9x9 pan
- 18 oz (about 3 cups) semi-sweet chocolate chips
- 1/4 cup (4 tbsp, or 2 oz) butter, softened to room temperature
- 1 14-oz can condensed milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 25 unwrapped peppermint patties (about 1 12-oz bag)
1. Prepare an 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, combine the chocolate chips and the butter butter. Microwave in 30-second increments until the chips are mostly melted, about 1-2 minutes.
3. Add the condensed milk, then stir until the chips are entirely melted and the mixture is smooth and fudgy. Add the vanilla and salt, and stir until the candy is smooth and well-mixed.
4. Pour approximately half of the fudge into the prepared pan and smooth it into an even layer.
5. Place the unwrapped peppermint patties on top of the layer of fudge, so that their edges touch. You should be able to make five rows and five columns of peppermint patties. Don't worry if it's not precise, you just want enough coverage so that each piece of fudge will have a little peppermint in it once it's sliced.
6. Scrape the remaining fudge on top of the peppermint patty layer, and smooth it until it's even.
7. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature.
8. Store Peppermint Patty Fudge in an airtight container in the refrigerator for up to two weeks, and allow it to come to room temperature before serving.