Mint Brownie Swirl Fudge

Ingredients

For the White Chocolate Layer
• 2 c. white chocolate chips
• 1 Tbsp. butter
• 1/8 tsp. salt
• 2/3 c. sweetened condensed milk
• 1 c. marshmallow cream
For the Mint Brownie Layer
• 1 c. white chocolate chips
• 1/2 Tbsp. butter
• 1/3 c. sweetened condensed milk
• 1/2 c. marshmallow cream
• 1/2 c. dry brownie mix
• 1/2 c. andes mint chips

Instructions

1. Spray an 8x8 inch pan with non-stick cooking spray and line with parchment paper. Make sure you have flaps sticking up so you can use them to lift out the cooled fudge.
2. In a medium sized saucepan, combine the chocolate chips, butter, salt, and sweetened condensed milk for the white chocolate layer. Stir until melted and smooth. Add the marshmallow cream and stir until creamy. Keep over low heat, stirring occasionally.
3. In a different saucepan, combine the white chips, butter, salt, and condensed milk from the mint brownie layer. Stir until melted and smooth. Stir in the marshmallow cream, brownie mix, and mint chips. Stir until creamy, about a minute or two so the brownie mix can dissolve and the cream and chips can melt.
4. Spoon half of the white chocolate fudge into the prepared pan. Drop half of the brownie fudge by spoonfuls in the vanilla fudge. Swirl gently. Carefully spoon the rest of the white chocolate fudge on top. Drop the rest of the mint fudge by spoonfuls into the vanilla fudge. Swirl gently again. Refrigerate until set. Remove from the pan by gently lifting out the parchment. Let it come to room temperature before cutting into squares. Store in an air tight container on the counter.