Ingredients
2 teaspoons butter7-1/2 cups confectioners’ sugar1 cup baking cocoa15 tablespoons butter, softened7 tablespoons 2% milk2 teaspoons vanilla extract1 cup Andes creme de menthe baking chips
Preparation
Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter.
In a large microwave-safe bowl, sift together confectioners’ sugar and cocoa. Add butter and milk (do not stir). Microwave on high 2 to 2-1/2 minutes. Remove from microwave; stir until blended. Stir in vanilla. Spread into prepared pan. Sprinkle with baking chips, pressing chips lightly into fudge. Refrigerate 1 hour or until firm.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
To Make Ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature.
