2 cups dark chocolate chocolate chips
1 cup semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
1/4 teaspoon salt
1/2 teaspoon peppermint extract
4 large candy canes, crushed (I crushed like 8 smaller ones)
Line a 8 or 9 inch square baking dish with parchment paper leaving about 2 inches around the sides of pan hanging out.
Sprinkle generously over the fudge the crushed candy canes. Pop a few pieces in your mouth for fresh holiday breath.
Refrigerate fudge for 2 hours or until firm. Remove from pan by lifting edges of wax paper. Carefully slice into squares.
simply divine at room temperature. Enjoy!