Ingredients

The following ingredients have 24 Servings
  • 2 cups white chocolate chips
  • 1 tablespoon Butter
  • ⅛ teaspoon Salt
  • ⅔ cup Sweetened Condensed Milk
  • 1 cup Marshmallow Cream
  • 1 cup White Chocolate Chips
  • ½ tablespoon Butter
  • 1/8 teaspoon Salt
  • ⅓ cup Sweetened Condensed Milk
  • ½ cup Marshmallow Cream
  • ½ cup dry Brownie Mix
  • ½ cup Andes Mint Chips

Instruction

  • Prepare an 8×8 baking dish by spraying it with nonstick spray and lining it with wax paper. Set aside.
  • In a medium sized saucepan, combine the chocolate chips, butter, salt, and sweetened condensed milk for the vanilla layer. Stir until melted and smooth. Add the marshmallow cream and stir until creamy. Keep over low heat, stirring occasionally.
  • In a small saucepan, combine the white chips, butter, salt, and condensed milk from the mint brownie layer. Stir until melted and smooth. Then stir in the marshmallow cream, brownie mix, and mint chips. Stir until creamy, about a minute or two so the brownie mix can dissolve and the cream and chips can melt.
  • Spoon half of the vanilla fudge into the prepared pan. Drop half of the brownie fudge by spoonfuls in the vanilla fudge. Swirl gently. Carefully spoon the rest of the vanilla fudge on top. Drop the rest of the mint fudge by spoonfuls into the vanilla fudge. Swirl gently again. Refrigerate until set. Remove from the pan by lifting out the wax paper gently. Let it come to room temperature before cutting into squares. Store in an air tight container on the counter.