Ingredients for Peppermint Crunch Fudge Squares:
1 bag Candy Cane Kisses
(about 30 pieces)
½ cup Andes peppermint
1 cup sugar
½ cup heavy cream
½ tsp. salt
½ cup butter
1 bag white chocolate chips
1 small tub Marshmallow Fluff
Peeling the wrappers off the kisses and cut them into fours and line a 9×9 pan with parchment paper.
Now put the white chocolate chips and the marshmallow fluff into a big bowl and set aside.
In a pan melt the sugar, heavy cream, salt and butter on medium heat until it starts to boil. Cook for 5 minutes. Then pour into the bowl of chocolate chips and mix with the mixer until it’s smooth and soft. Mix in ¾ of the Kisses and pour into your lined pan.
Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3-5 hours to let it set. Hope you enjoy!