Ingredients:
1 cup KEEN Coconut Cocoa Mix
2 ½ cups semi-sweet chocolate chips, divided
1 14oz can sweetened condensed milk, divided
1 ½ cups white chocolate baking chips
1 teaspoon peppermint extract (or more, go for your taste preference)
2 drops green food colouring
1 teaspoon vegetable oil or canola oil
½ cup mini chocolate chips and/or mint chocolate bar
Directions:
1. Line an 8-inch square baking pan with parchment paper. Spray paper with non-stick spray and set aside
2. In a small saucepan over low heat, melt 1.5 cups chocolate chips with ¾ cups sweetened condensed milk, stirring occasionally. Add 1 cup KEEN Coconut Cocoa Mix when chocolate is melted and combine. Spread chocolate mixture into pan and chill for 5-10 minutes
3. In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from heat and add peppermint extract and food colouring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer
4. Melt remaining 1 cup of chocolate chips with 1 teaspoon of oil in microwave in 30 second increments. Stir until completely smooth. Spread over chilled mint layer. Top with mini chocolate chips and/or mint chocolate bar pieces.
5. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours)
6. Cut into squares. Store in an airtight container in the refrigerator up to 2 weeks.
