Ingredients:

  • 2 cups (300g) semi-sweet chocolate chips
  • 1 cup (240ml) sweetened condensed milk (not evaporated)
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (150g) white chocolate chips
  • 1/4 teaspoon (1g) peppermint extract
  • 1/2 cup (80g) Andes mint baking chips (or finely chopped Andes mints)

Instructions:

  1. Line the baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a microwave-safe bowl, combine semi-sweet chocolate chips and sweetened condensed milk.
  3. Microwave in 30-second intervals, stirring between each, until melted and smooth.
  4. Stir in vanilla extract and salt until fully incorporated.
  5. Pour the melted chocolate mixture into the prepared pan.
  6. Smooth it into an even layer using a spatula.
  7. Refrigerate for about 1 hour until firm.
  8. In another microwave-safe bowl, combine white chocolate chips and peppermint extract.
  9. Microwave in 30-second intervals as before, until melted and creamy.
  10. Stir in the Andes mint baking chips into the melted white chocolate mixture.
  11. Pour the mint layer over the set chocolate base.
  12. Spread evenly and return to the refrigerator for another hour.
  13. Once fully set, lift out of the pan using the parchment overhang.
  14. Cut into squares and serve.