This recipe is the same as my Foolproof Chocolate Fudge recipe, but with minor tweaking. Can't have Christmas without it.
Adapted from Eagle Brand
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
Dash salt
1 tsp peppermint extract
Crushed peppermints or candy canes for garnish (optional)
1. Line 8 or 9 inch square pan with foil, extending foil over edges of pan.
2. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in extract. Spread evenly into prepared pan. Sprinkle on crushed peppermint, if desired.
3. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
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