Christmas Mint Fudge

This easy fudge recipe came from my mom. She made these at Christmas when I was growing up. I added the creme de menthe baking chips and it gives the fudge a perfect hint of sweet mint flavor. These are easy and tasty treats to share with friends during the holiday season.

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18 ounces semi-sweet chocolate chips (good quality)

1 (12-ounce) can sweetened condensed milk

Andes Creme De Menthe Baking Chips

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Line 8x8 pan with foil. Combine chocolate chips and sweetened condensed milk in a large saucepan over medium-low heat. Stir continuously with a silicon scraper or wooden spoon until all the chocolate chips are melted. Transfer to foil lined pan and smooth out the top with a spatula. Sprinkle the Andes mint baking chips over the top and lightly press them in with the back of a spoon. Refrigerate for a couple of hours, or until set. Remove foil and cut into squares with a sharp knife. Store in an airtight container.

Valentines Chocolates - Peanut Butter Filled

Will make 30-60 chocolates depending on size of mold. I use Aldi brand semi sweet chocolate chips. They are very good and affordable. Quite easy to make and fun to give to friends. 

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1/2 cup peanut butter

3/4 cup powdered sugar

2 tablespoons brown sugar

2 tablespoons softened butter or margarine

24 ounces chocolate, chips or chopped (or more)

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Make peanut butter filling in small bowl with hand mixer. Prepare peanut butter filling inserts and set on wax paper. Melt and temper chocolate (I would only temper 10-12 oz at a time). Fill piping bag with tempered chocolate. Fill bottom of mold. Place peanut butter filling on top of chocolate and fill rest of mold with chocolate. Tap the mold to settle and smooth out the melted chocolate. Look underneath mold to make sure the peanut butter filling is not showing but completely covered with chocolate. Place molds in fridge until hardened (doesn't take more than 30-60 minutes). Pop out of mold and store in airtight container in fridge.

How I tempered my chocolate: http://sweets.seriouseats.com/2010/03/how-to-temper-chocolate.html