3 cups semisweet chocolate chips
1 can sweetened condensed milk
red peppermint candies, crushed, for topping
Line 8" x 8" baking pan with foil. Grease foil with cooking spray.
In a double boiler or medium saucepan, over low heat, melt chocolate chips with milk until smooth.
Pour fudge mixture into prepared pan and spread evenly. Sprinkle with crushed candy.
Refrigerate for 2 hours.
Lift foil with fudge out of pan and peel off fudge. Cut into small squares.
From the kitchen of Ree Drummond (www.thepioneerwoman.com).
Photo credits: Ree Drummond
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