Layered mint fudge

Ingredients:

* 1.75 cups (10 ounces) semi-sweet chocolate chips
* 1 can (14 ounces) condensed milk, divided use
* 2 tsp mint extract, divided use
* 1 cup white chocolate chips
* 3 drops green food coloring

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the semi-sweet chocolate chips and 1 cup of the condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

3. Stir the fudge until it is smooth, then add 1 tsp of mint extract and stir until combined. Pour approximately half of the fudge into the prepared pan, and smooth the top with a pastry scraper, offset spatula or knife. The fudge will be a very thin layer. Place the pan of fudge in the refrigerator to chill for approximately ten minutes, and reserve the other half of the chocolate fudge at room temperature.

4. In a medium microwave-safe bowl, combine the white chocolate chips and the remaining condensed milk. Microwave it in one-minute increments until melted, stirring after every minute to prevent overheating.

5. Stir in the remaining teaspoon of mint extract and the green food coloring, adjusting the coloring or flavor to suit your tastes. Once the white chocolate mixture is smooth and homogenous, pour it over the chocolate fudge in the pan and spread it into a thin, even layer. Return the pan to the refrigerator to chill for 10 minutes.

6. Once the white chocolate layer has begun to firm up, spread the reserved chocolate fudge on top of the white chocolate. If it is too stiff to spread, microwave it briefly to warm it and get it to a spreadable consistency. Smooth it into an even layer and return to the pan to the refrigerator to set the fudge completely, for about 1 hour.

7. Once the fudge is firm, remove it from the refrigerator and lift it out of the pan using the foil as handles. Cut it into small 1-inch pieces to serve. This fudge tastes best at room temperature, and can be stored in an airtight container in the refrigerator for up to two weeks.