Chocolate Mint Fudge

• 2 cups semi-sweet chocolate chips
• 14 ounces sweetened condensed milk, divided
• 2 teaspoons vanilla extract
• 6 ounces white candy coating
• 3 teaspoons peppermint extract
• 3 drops green food coloring

In a heavy saucepan, melt the chocolate chips with 1 cup milk. Remove from the heat and stir in the vanilla. Spread half into a waxed paper-lined 8-inch square pan and allow to cool for 10 minutes (or until firm).

Meanwhile over low heat, cook and stir the candy coating with the remaining milk until the coating is melted and the mixture is smooth. Stir in the peppermint extract and the food coloring. Spread over the bottom layer and chill for 10 minutes (or until firm).

Warm the remaining chocolate mixture if necessary and spread it over the mint layer.

Chill for 2 hours (or until firm), remove from the pan and cut into 1-inch squares.

Peanut Butter–Chocolate Fudge

1 (14-ounce) can sweetened condensed milk

1 (11.5-ounce) package bittersweet chocolate chips

1 1/2 cups miniature marshmallows

1 cup smooth peanut butter

1 teaspoon vanilla extract

Coat an 8-by-8-inch baking dish with butter and set aside.

Combine milk, chocolate chips, and marshmallows in a medium saucepan over medium heat. Cook, stirring constantly, until mixture is melted and smooth, about 5 minutes.

Remove from heat and mix in peanut butter and vanilla extract until thoroughly combined.

Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes.

Cover and place in the refrigerator until firm, about 1 hour. Cut into 25 squares and serve.