Instructions

• Line an 8×8-inch pan with aluminum foil, leaving some overhang on two opposite sides for easy removal later.
• In a medium saucepan, combine 12 oz semi-sweet chocolate chips, 14 oz sweetened condensed milk, and 2 tablespoons butter.
• Heat the mixture over medium-low, stirring constantly for about 5–7 minutes, until the chocolate is fully melted and the mixture is smooth. Do not increase the heat—chocolate burns easily. The mixture will begin to thicken to a frosting-like consistency.
• Remove the saucepan from the heat and stir in 1/4 teaspoon peppermint oil until fully incorporated, about 30–60 seconds.
• Pour the fudge into the prepared pan and use a spatula to spread it evenly.
• Sprinkle the chopped 16 Andes Creme De Menthe Thin Mints on top and press them gently into the fudge so they adhere.
• Refrigerate the pan for at least 2–3 hours, or until the fudge is firm and set (you can refrigerate overnight if preferred).
• Lift the set fudge from the pan using the foil overhang, peel off the foil, and cut the fudge into squares.