Andes Mint Chocolate Chip Fudge

As seen on Sally's Baking Addiction

2 and 1/2 cups semi-sweet chocolate chips, divided

1 14 oz can sweetened condensed milk, divided

1 and 1/2 cups white chocolate baking chips

1 teaspoon peppermint extract

2 drops green food coloring

1 teaspoon shortening

1/2 cup Andes Crème De Menthe Baking Chips

Line an 8" x 8" baking pan with foil, leaving a two-inch overhang on each side for easy lifting from the pan. Spray foil with non-stick spray and set aside.

In a small saucepan over low heat, melt 1-1/2 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.

In another saucepan, melt white baking chips and remaining condensed milk, stirring until completely smooth. Remove from the heat and add peppermint extract and food coloring. Spread mint layer over chilled chocolate layer. Chill for 5-10 minutes as you make the final layer.

Melt remaining 1 cup of chocolate chips with 1 tsp shortening in the microwave in 30-second increments. Stir until completely smooth. Spread over chilled mint layer. Top with Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).

Using foil edges, carefully lift from pan onto cutting board. Peel away foil and cut into squares. Store in an airtight container in the refrigerator up to two weeks. According to the recipe, this fudge will freeze and thaw well, but, honestly, is fudge ever around long enough to necessitate freezing?