Fudge

I always used the recipe on the back of marshmallow cream (and highly recommend if if you haven't tried it), but tried something different this year. I've gotten nothing but compliments from the neighbors on this fudge (what about the other treats I slaved over?!). :) I loooooove to add peanut butter chips. Then again, peanut butter and chocolate are just about the perfect combination. Be creative. If you love Almond Joy, add toasted coconut and chopped, roasted almonds. :) You can add what you want and make it to your liking, tasting the liquid mixture to make sure it's to your liking before pouring it into the pan and letting it set. Makes one 8x8 pan.

Fudge

1 14-oz can sweetened condensed milk
1 12-oz package semi-sweet chocolate chips
1 1-oz square unsweetened chocolate

optional add-in's:
1 c peanut butter chips
1/2 c peanut butter
1/2 c chopped nuts
mint extract, to taste
1/2 c toasted, sweetened, shredded coconut
1/2 c chocolate chips, for added chocolatey-ness
1/2 c rice crispy cereal
caramel sauce
whatever you love with chocolate, be creative!

1. Butter 8x8 pan, OR line with foil. Set aside.
2. In medium saucepan, heat milk, chocolate chips, and unsweetened chocolate (as well as any other add-in's you may want) over low heat, stirring constantly until chocolate is melted and smooth. Remove from heat; add vanilla and mix well. Spread evenly in pan; it will be thick. To smooth the top, use a warm and moist butter knife. Refrigerate until cool; cut into pieces.