Here’s a great-tasting mint and chocolate layered fudge brownie to be served for a crowd - perfect for a dessert.
- PREP TIME50 Min
- TOTAL TIME2 Hr 50 Min
- SERVINGS72
- 4 1/2
- cups sugar
- 1/2
- cup butter
- 1
- (12-oz.) can evaporated milk
- 4 1/2
- cups miniature marshmallows
- 18
- oz. (3 cups) semisweet chocolate chips
- 2
- oz. unsweetened chocolate, cut into pieces
- 1
- teaspoon vanilla
- 1
- (6-oz.) pkg. white chocolate baking bar, cut into pieces
- 1/8
- teaspoon peppermint extract
- 1/8
- teaspoon Betty Crocker® green gel food color
- 2
- tablespoons Betty Crocker® chocolate candy sprinkles
- 1Line 15x10x1-inch baking pan with foil so foil extends over sides of pan. Grease foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil 5 minutes over medium heat without stirring.
- 2Remove from heat. Add marshmallows, stirring constantly until mixture is smooth. Remove 2 cups mixture; place in medium saucepan. Set aside.
- 3To mixture in large saucepan, add chocolate chips, unsweetened chocolate and vanilla; stir until chocolate is melted and mixture is smooth. Quickly spread mixture in greased foil-lined pan.
- 4Add white chocolate, peppermint extract and green icing color to reserved mixture in saucepan; stir until chocolate is melted and mixture is smooth. Pour evenly over fudge in pan; spread gently to cover. Sprinkle with chocolate sprinkles. Refrigerate 2 hours or until firm. Remove fudge from pan by lifting foil. Cut into squares.