Peppermint Fudge

Makes 25 squares

2 cups semi-sweet chocolate chips

1 cup bittersweet chocolate, chopped
1 14 ounce can sweetened condensed milk
1/4 teaspoon salt
1/2 teaspoon peppermint extract
4 candy canes, crushed

Line a 8 inch square baking dish with wax paper, letting the excess hang over the sides of the pan.

Place chocolate and sweetened condensed milk in a heat safe bowl and place in the microwave on 30 second bursts, stirring between cooking, until almost melted.  Stir until smooth.  Add in peppermint extract and spread evenly into prepared pan.  Cover generously with peppermint candy.

Refridgerate fudge for 2 hours or until firm. Remove from pan by lifting edges of wax paper.  Peel off paper and cut into squares.  Serve chilled or at room temperature.