Ingredients

• 1 − 12 oz package semi-sweet chocolate chips (1 bag)
• 1 − 14 oz can sweened condensed milk( not evaporated)
• 2 teaspoons vanilla extract
• 10 oz white chocolate chips (1 bag)
• 1 table spoon pepermint extract
• 2 drops red or green food coloring (optional)
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Instructions

1. In hevey saucepan, over low heat
2. melt and blend chocolate chips,1 cup sweened milk, and vanilla
3. spread ½ of mixture in a waxed paper 8 or 9 inch square pan
4. chill 10 minutes or untill firm
5. over low heat
6. in another pan melt white baking pieces with remaining sweened milk (this mixture will be thick)
7. add food coloring and pepermit
8. spread on chilled chocolate
9. chill 10 mins.
10. spread reserved cholocate on mint layer
11. chill for 2 hrs or untill firm

Ingredients

• 2 ½ c. sugar
• ¾ tsp salt
• ½ stick butter or margarine
• 15.33 oz can evaporated milk ( ¾ c.)
• 1 − 7 ½ oz jar marshmallow fluff
• ¾ tsp vanilla
• 1 − 12 oz package semisweet-chocolate pieces
• ½ c chopped walnuts

Instructions

1. grease a 9 inch square baking pan; set aside
2. in large saucepan combine first ingredients
3. stir over low heat until blended
4. heat to a full rolling boil being careful not to mistake escaping air bubbles for boiling
5. boil slowly. stirring constantly for 5 minutes
6. remove from heat
7. stir in vanilla and chocolate untill chocolate is melted
8. add nuts
9. turn into greased pan and cool
10. makes 2 ½ pounds
11.