Peppermint Bittersweet Chocolate Fudge

Line an 8×8 inch baking dish with wax paper. Set aside.

In a 3-quart sauce pan (or using a double boiler), combine the chocolate chips, salt, and sweetened condensed milk over low heat. Stir continuously until chips are melted and smooth. Remove from heat and stir in vanilla extract. Transfer to the 8×8 inch dish and spread evenly. Sprinkle with candy cane bits and gently push into the fudge. Refrigerate for 2-3 hours, until hardened.

Remove the fudge from the dish by pulling out the wax paper liner. Place on a cutting board and pull back the edges of the wax paper. Cut into 64 squares. Store in an airtight container in the refrigerator.