- 1 (14 ounce) can sweetened condensed milk
- 3 1/3 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 10 squares Ghirardelli® Peppermint Bark Squares, broken up
- 1 teaspoon peppermint extract
- Line a 9 x 9 inch pan with plastic wrap. Set aside.
- Combine chocolate with sweetened condensed milk in a microwaveable bowl. Cook on high (100% power) for about 1 1/2 minutes or until chips are JUST melted. Take care not to overheat the mix. Stir after 1 1/2 minutes. Don't stir too much or the mix will get oily.
- Gently stir in the peppermint bark and peppermint extract.
- Pour the thick fudge into prepared pan. Press evenly into the corners.
- Allow fudge to set for 4 hours at room temperature or cover and leave it overnight.
- Cut into squares or cut out shapes with cutters. Store fudge at room temperature (not in the fridge) and wrap well so it doesn't dry out.