1 (12 oz.) pkg. milk chocolate (2 c.)
1 c. (6 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/2 tsp. peppermint extract
dash of salt
1/4 c. crushed hard peppermints
In saucepan over low heat, melt chips with Eagle Brand and salt.
Remove from heat; stir in extract. Spread evenly into foil-lined 8
or 9-inch square pan. Sprinkle with peppermint candy. Chill 2
hours, or until firm. Turn fudge onto cutting board; peel off foil
and cut into squares. Store loosely covered at room temperature.
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