Layered Peppermint Fudge Recipes

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.

Steps:

• Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until melted and smooth. Pour into the prepared baking pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.
• Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Steps:

• Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition.
• Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers.
• Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies.
• Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.

Steps:

• Line a 9-in. square pan with foil; grease the foil with butter and set aside. In a large heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from the heat. Add vanilla; stir for 3-4 minutes or until creamy. Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside. , In a another heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from the heat. Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm. , Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm., Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Microwave semi-sweet chocolate and 1/2 can condensed milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Stir in vanilla. Add marshmallows; mix well. Spread onto bottom of foil-lined 8-inch square pan.
• Microwave white chocolate and remaining condensed milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until chocolate is completely melted. Stir in crushed candy; spread over fudge layer in pan.
• Refrigerate 2 hours or until firm before cutting into 1-inch squares.

Steps:

• Line a 9-inch square pan with foil; grease the foil with butter and set aside.
• In a heavy saucepan, melt chocolate chips and 1 cup milk over low heat; cook and stir for 5-6 minutes or until smooth. Remove from heat.
• Add vanilla; stir for 3-4 minutes or until creamy.
• Spread half of the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.
• In a heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 minutes or until smooth (mixture will be thick). Remove from heat.
• Add peppermint extract and food coloring; stir for 3-4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.
• Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover; refrigerate overnight or until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-inch squares. Store in the refrigerator.