Peppermint Bark Fudge

Line an 8 x 8 square baking pan with foil, allowing two inches of foil to hang over sides of the pan. Remove wrappers from about 20 bells. Arrange the bells in rows on the bottom of the pan. Set aside. Unwrap about 8 more bells and chop them. Set the chopped bells aside.

In a heavy saucepan, combine sugar, milk and butter over medium heat. Stir mixture continuously and cook until it reaches 234 F using a candy thermometer. Remove from heat and stir in the chopped semi-sweet and unsweetened chocolates, marshmallow crème, both extracts and salt. Stir until smooth.

Pour fudge over the peppermint bells in the dish. Top fudge with the reserved chopped peppermint bells. Let fudge cool completely.

Remove fudge from dish by lifting it using the foil ‘handles’. Then peel foil away from fudge. Cut fudge into squares. Store in an airtight container.