Chocolate Peppermint M&M Fudge

In a medium saucepan over low heat, melt the chocolate chips and sweetened condensed milk until smooth. Remove from heat, stir in the M&Ms and Pigsy Dust until completely incorporated.

Then spread the mixture evenly onto a parchment paper lined 8″ x 8″ pan or glass dish (make sure the paper hangs over two ends of the dish). If you wish, place additional M&M’s evenly across the mixture, pressing gently to make sure they adhere.

Place the container in the fridge and chill until set (about 2 hours).

Remove from fridge and gently lift the parchment paper to remove the fudge from the pan. If the fudge is too hard to remove, let it sit out at room temperature for about a half hour and then remove it from the pan and slice it into squares.

Note: If you want straight edges, use a sharp knife and clean it after every cut. I also slice off about a quarter inch around the entire perimeter to get better squares. But don’t waste the slivers, keep them in the fridge and add them to your coffee or hot cocoa.

Recipe adapted from chocolateandcarrots.com (Easy Dark Chocolate Fudge).