Andes Mint Chocolate Chip Fudge.

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required. 

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

For a girl who doesn’t typically favor chocolate over fruity/pumpkiny/caramel-y/peanut buttery desserts, I sure do pack my blog FULL of chocolate decadence.

I must be kidding myself. While I may not prefer the plain solid chocolates in the chocolate box, I definitely get a little weak at the knees biting into a Reese’s peanut butter cup, a York Peppermint Patty, or a Snickers.

I just like chocolate with stuff!  Peanut butter, nuts, caramel, pretzels, mint, bananas… wine…

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

With the upcoming holidays (I know, I think way ahead), I’ve been trying to brainstorm easy chocolate/candy recipes to make for my friends, family and coworkers come December. Nothing boring or plain like regular fudge, but still something easy and quick enough to whip up in the chaos that is my life.

Since I clearly overload the people in my life with peanut butter and chocolate, I feel a little minty chocolate action is much needed. Mint is chocolate’s second soulmate after all. I got to experimenting in the kitchen yesterday morning and THIS is what happened. A giant, thick Andes mint in the form of fudge. Wow.

Start with an easy, no-frills-two-ingredient fudge base. No candy thermometer needed! Simply melt chocolate chips and sweetened condensed milk together. Pour into a pan. Simple, thoughtless, and quick. The base firms up quite well, but still melts in your mouth. It’s heaven.

Sandwiched in the middle is a layer combining melted white chocolate chips, sweetened condensed milk, peppermint extract, and a drop of green food dye. Gotta look like the real thing, right? Top it all off with a coating of pure melted chocolate. The top layer hardens up and is an unbeatable texture contrast to the softer fudge layers underneath.

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

The middle layer is my favorite part.  Creamy, thick, soft, and perfectly minty. Using peppermint extract to flavor it, you have complete control over how minty you’d like the middle layer. I wanted it minty enough to cut the sweetness in the other layers, but did not want the mint to overpower the chocolate. I stuck with 1 teaspoon of peppermint extract. One teaspoon may sound like a lot considering how potent peppermint extract can be, but when mixed into dense white chocolate and sweetened condensed milk, the mint flavor is easily subsided. One teaspoon gives the perfect amount of mint flavor – not intense and not too faint. Taste it and go by your preference though.

The entire fudge square tastes and looks like a giant thick Andes Chocolate Mint Bar. A simple medley of soft chocolate fudge, creamy smooth mint, hardened chocolate shell, and pretty little chunks on top.

Let’s see it up close and personal:

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.

The recipe comes together fairly quickly, but the hardest part is waiting the two hours for the fudge to chill and set up. It’s torture, but so worth the wait.

Now THIS is how chocolate should be eaten!


Andes Mint Chocolate Chip Fudge

Yield: 42-48 small squares

Print Recipe

A giant Andes mint in fudge form. So good and dangerously easy! No candy thermometer required.


  • 2.5 cups semi-sweet chocolate chips, divided
  • 1 14 oz can sweetened condensed milk, divided
  • 1.5 cups white chocolate baking chips
  • 1 teaspoons peppermint extract (or more, go by your taste preference)
  • 2 drops green food coloring
  • 1 teaspoon shortening
  • 1/2 cup mini chocolate chips and/or Andes Creme De Menth Baking Chips


  1. Line an 8x8 baking pan with parchment paper. Spray paper with non-stick spray and set aside.
  2. In a small saucepan over low heat, melt 1.5 cups chocolate chips with 3/4 cup sweetened condensed milk, stirring occasionally. Spread melted chocolate mixture into pan and chill for 5-10 minutes.
  3. 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.
  4. 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 mini chocolate chips and/or Andes baking chips. Refrigerate at least 2 hours or until fudge is completely set (could take up to 4 hours).
  5. Cut into squares. Store in an airtight container in the refrigerator up to two weeks. Fudge will freeze and thaw well.

Additional Notes:

Adapted from Taste of Home Baking

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Are you a fan of mint & chocolate? Try these recipes next.

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York Peppermint Patty Stuffed Chocolate Chip Cookie Bars. Soft, chewy, and gooey! Recipe at


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Mint Chocolate Chip Cheesecake Brownies



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93 Responses to “Andes Mint Chocolate Chip Fudge.”

  1. #
    Sarah K. @ The Pajama Chefposted October 20, 2012 at 9:24 pm

    whoa, these look incredible girl!! one of my friends is obsessed with andes mints- these would be perfect for her. i love the green. :) so festive!!


  2. #
    Averie @ Averie Cooksposted October 20, 2012 at 9:38 pm

    I have a Taste of Home cookbook, Best Recipes. It’s like our CI cookbook in terms of size. Like 1100 pages and this dessert is in that. It’s sort of a Best Of book. And I’ve seen this and wanted to make it! One of the first ‘complicated’ desserts I ever made for my blog was vegan, GF, creme de menthe bars. But Sally…these that you made…AMAZING. I love Andes mints and they are a childhood memory I cherish!

    And great job with the layers/photography!! It’s not easy keeping it all straight and perfectly even..don’t I know :)


    • Sallyreplied on October 21st, 2012 at 6:58 am

      The taste of home cookbook is GIGANTIC! Andes mints are my favorite little chocolate/mint treats – I like them more than york peppermint patties! And yes, it was a real… annoyance… to keep it all looking so clean while cutting! A true blogger eye you have :)


  3. #
    Erin | The Law Student's Wifeposted October 20, 2012 at 9:48 pm

    OHMYGOODNESS Sally! These are beautiful. I’m in the midst of planning a mini Halloween bash (pumpkin features heavily), but I practically want to scrap the whole gig and turn it into a Christmas party so I can feature this chocolate-mint paradise. Maybe I should just dye them orange instead, lol. Mint chocolate chip ice cream was always my fave as kid–this makes me think of it all grown up!


    • Sallyreplied on October 21st, 2012 at 6:56 am

      dying it orange – brilliant! I should dye the minty layer pink for my birthday lol. This is an anytime fudge. Thanks Erin!!


  4. #
    Whitney @ The Newlywed Chefsposted October 20, 2012 at 10:04 pm

    Sally these look SO so good. I didn’t even know they made Andes baking chips! How perfect!


    • Sallyreplied on October 21st, 2012 at 6:55 am

      Thank you Whitney! Yes the Andes Mint Chips are heavensent. You must try them!


  5. #
    luv what you doposted October 20, 2012 at 10:56 pm

    I bet my favorite mint chocolate chips would be awesome for this recipe. I love that your fudge has layers. Delish!


  6. #
    Back For Secondsposted October 21, 2012 at 12:31 am

    Mmmmmm, chocolate and mint is my second favorite combo too! And I love fudge. And Andies. And you, haha! This look awesome, girl!


    • Sallyreplied on October 21st, 2012 at 6:54 am

      mint & chocolate will never be peanut butter & chocolate but this fudge is starting to prove otherwise lol


  7. #
    Loretta Eposted October 21, 2012 at 12:47 am

    I knew it would be something scary awesome! Looks insane!


    • Sallyreplied on October 21st, 2012 at 6:53 am

      thanks Loretta, I’m glad it lives up to your expectations :)


  8. #
    Chung-Ah | Damn Deliciousposted October 21, 2012 at 4:09 am

    Minty chocolate action is the complete opposite of boring! It’s absolutely spectacular, and I’m sure this would be such a hit with my friends and family!


    • Sallyreplied on October 21st, 2012 at 6:52 am

      I hate boring, plain fudge and these layers are definitely something different. My friends LOVED it! Thanks Chung-Ah :)


  9. #
    Jen @ Savory Simpleposted October 21, 2012 at 8:12 am

    What a fab idea for fudge! I’ve always loved Andes Mints.


  10. #
    Laura Dembowskiposted October 21, 2012 at 8:30 am

    So cute! It’s amazing how much it looks like a super sized Andes mint.


  11. #
    Hayley @ The Domestic Rebelposted October 21, 2012 at 10:31 am

    OH. EM. GEE. I’m pretty much speechless. Andes Mints are one of those dang candies I can’t resist. I just love mint and chocolate together (and for me, a little more than choc+pb… I know!) This fudge looks insane. The bottom layer alone looks so melt-in-your-mouth delicious, and then you threw a delicious green peppermint layer on that and I was sold. Plus, you can’t go wrong going the extra mile with some chocolate chips + Andes mint bars on top. You rule.


    • Sallyreplied on October 21st, 2012 at 3:34 pm

      YOU rule! I can’t resist Andes Mints either Hayley. I’ve eaten almost an entire row of this fudge in the past two days. SO DANG GOOD!


  12. #
    Kristin Tposted October 21, 2012 at 11:26 am

    I love you.


    • Sallyreplied on October 21st, 2012 at 3:38 pm



  13. #
    Sallyposted October 21, 2012 at 1:06 pm

    Those look wuuunnnndddeerrrrfulll!!! Great Holiday gift idea…to mix it up, do you think that using the peppermint xtract with red and then using smashed candycanes would work also? You come up with the most amazing things….yummy!
    You mentioned they keep 2 weeks in closed container in fridge..(if they’re not munched away sooner 😉 ) Can you freeze them?


    • Sallyreplied on October 21st, 2012 at 3:39 pm

      Hi Sally! You are a genius! I think I may try that peppermint fudge idea. So yes, dying the middle layer red and sprinkling iwht candy canes is a brilliant idea and would definitely work. Yes, the fudge will freeze & thaw well!


  14. #
    Marta @ What should I eat for breakfast todayposted October 21, 2012 at 3:15 pm

    I am totally opposite, I could eat chocolate by itself all the time. And this recipe make me leaking 😉


    • Sallyreplied on October 21st, 2012 at 3:44 pm

      so can the rest of the world! I’m the oddball and like chocolate WITH stuff :)


  15. #
    Katie @ Oh Shine Onposted October 21, 2012 at 3:31 pm

    Who are you kidding, Sal? You love chocolate over fruity/pumpkiny/caramel-y/peanut buttery desserts… Because it’s chocolate. And it’s you.


    • Sallyreplied on October 21st, 2012 at 3:32 pm

      You totally caught me Katie!!!! 😉


  16. #
    Lisa {Sweet 2 Eat Baking}posted October 21, 2012 at 7:11 pm

    I was the same, I favoured chocolate over fruits but now they’re equally delicious and I love mixing one with the other! :) I tend to balance out chocolate with cake and candy! LOL

    But on the other hand I LOVEEE chocolate and mint flavours (I hate mint candies though, yeh I’m weird!) I love that these are dark/plain chocolate too- my fave to bake with. We don’t get the Andes mint things here but we get “after eight” chocolate candies which are mint cremes covered in dark chocolate. I think you get them there, Wikipedia says they sell them in N.America? But had given me a little blogspiration! :)


  17. #
    Dorothy @ Crazy for Crustposted October 21, 2012 at 7:20 pm

    I swear, your stuff is food porn. Love this fudge!! You need to do a photography post. Your stuff is beautiful!!!


    • Sallyreplied on October 21st, 2012 at 9:56 pm

      Dorothy – THANK YOU! I am still learning everyday as far as photography goes! It’s the toughest part. That means a lot :)


  18. #
    Jaclynposted October 21, 2012 at 7:30 pm

    Genius! I adore andes mints! Everything you make looks totally mouthwatering!


    • Sallyreplied on October 21st, 2012 at 9:55 pm

      Thanks Jaclyn – from you, that means a lot!


  19. #
    Cher @ Weddictedposted October 21, 2012 at 9:25 pm

    WOW – these look SO. GOOD. These will definitely be featured on my goodie list for Christmas this year!


    • Sallyreplied on October 21st, 2012 at 9:54 pm

      So glad to hear they make the Xmas baking cut, Cher!


  20. #
    Ashley @ Kitchen Meets Girlposted October 22, 2012 at 12:07 am

    Andes are one of my all-time favorite little treats–such good childhood memories for me. I still get excited when restaurants give me one after dinner…is that weird? Chocolate and mint is my fave combo, and this fudge? Sally, you are seriously amazing. I don’t know how you do it. Everything you make is gorgeous. I totally agree with Dorothy–do a photography post!!!! Please?


    • Sallyreplied on October 22nd, 2012 at 12:10 am

      I’m blushing! You are so sweet, Ashley! I plan to do a photography post at some point, but I have a few tricks I’m still trying to master. THANK YOU for the kind words though. Always makes my day b/c the photos are the hardest part for me!


  21. #
    Jessposted October 22, 2012 at 5:17 am

    There are few things I love as much as mint and chocolate, but I love love how you captured that perfect Andes mint green!


    • Sallyreplied on October 22nd, 2012 at 5:46 am

      Thank you Jess! Just a simple two drops of green food dye for that perfect light mint green color – no more, no less! :)


  22. #
    Aimee @ ShugarySweetsposted October 22, 2012 at 7:22 am

    Too funny, I have Taste of Home (everything)…(little known fact I am a field editor for them, you can see my name in the back of magazines)…I have been wanting to make this fudge forever!! And now, even more so, as I wipe the drool off my keyboard!


    • Sallyreplied on October 22nd, 2012 at 7:31 am

      that is the coolest thing, Aimee! I had no idea. I’m jealous – what a team to be apart of! This fudge? yes, a must make from ToH!


  23. #
    Megan @ The Pink Flourposted October 23, 2012 at 1:28 am

    Wow…Sally – this sounds so delicious, but so simple. I love it (and I know my husband would love it too because he loves anything mint!) I really love your blog and always get such inspiration from your recipes :)


    • Sallyreplied on October 23rd, 2012 at 6:31 am

      Megan you’re SO sweet, thank you! I love how easy this fudge is too – literally only a handful of ingredients. :)


  24. #
    CarlyCanadiaposted October 23, 2012 at 12:41 pm

    I make alot of baked goodies & friends love my fudge so much! They posted your recipe on my Facebook page so I’m gonna give it a try! Looks so yummy! :)


    • Sallyreplied on October 23rd, 2012 at 12:46 pm

      That’s so wonderful Carly! I love this fudge and since you’re the fudge ueen – you must try it. Let me know how it turns out :)


      • Carlycanadianreplied on October 23rd, 2012 at 2:29 pm

        Thanks. Sally, I will let you know how it turns out. I have a few bake sales coming up too so will add to my goodies :)

  25. #
    CarlyCanadianposted October 23, 2012 at 12:42 pm

    corrected my name lol


  26. #
    Candy @ Candy Girlposted October 23, 2012 at 3:34 pm

    These are insane! I use the same fudge base as you and think it makes the absolute best fudge !


    • Sallyreplied on October 23rd, 2012 at 3:57 pm

      Yes! It really does make fantastic chocolate fudge! So simple.


  27. #
    Roxana | Roxana's Home Bakingposted October 25, 2012 at 4:11 pm

    Taste of home cookbooks are my favorite and the seasonal magazines! OMG I could spend hours just thumbing them.
    These bars look amazing, just linked to them in my 100 chocolate recipes round-up


    • Sallyreplied on October 25th, 2012 at 8:12 pm

      Love Taste of Home! MY most treasured cookbook. Thank you for the link Roxanna, 100 chocolate recipes.. oh my. Sounds like HEAVEN. checking it out now :)


  28. #
    Meganposted November 8, 2012 at 12:40 pm

    Hi! This looks absolutely delicious but I don’t have any shortening on hand and would prefer not to buy it just for 1 tsp. Is there something I can substitute?


  29. #
    Jaciposted November 21, 2012 at 1:32 pm

    This looks wonderful and I’m planning on trying it out! But I could only find white chips that are vanilla flavored…? Will it still taste ok?


    • Sallyreplied on November 22nd, 2012 at 8:39 am

      vanilla flavored white chips would work just fine Jaci! ENJOY! :)


  30. #
    Paul Steeleposted November 25, 2012 at 4:14 am

    oh my word!!! Gonna have to try this :) ty


  31. #
    Sally - only gluten free bakingposted December 10, 2012 at 7:56 pm

    I thought they were brownies, they are fudge! Oh I want them even more.


  32. #
    Val Adamposted December 20, 2012 at 3:15 pm

    I’m so excited, I’m so excited, I’m so excited, I’m so excited! I’m going to make these this luscious fudge this weekend.
    I’m so excited!!!!!!!!!


    • Sallyreplied on December 20th, 2012 at 3:17 pm

      yeah girl!! let me know how it turns out. :)


      • Val Adamreplied on December 24th, 2012 at 10:36 am

        I made them Sally, and they turned out perfectly! I kept them in the fridge for 30 minutes between layers and stored them in the fridge too. I didn’t have any mushiness when I cut them, but I wondered if switching the bottom and top layers might cut down on that, since other folks have had that happen –what do you think?
        It turns out that for some reason, these don’t agree with my husband’s tummy, so I get to finish them.
        Do you think I am choosing things to make that he doesn’t like or has trouble with, on purpose so I can eat it all? Hmmmmmm, would I do that?
        Well . . . . . maybe 😉

        • Sallyreplied on December 25th, 2012 at 2:33 pm

          Hey Val! I’ll have to try switching the layers sometime. Don’t worry I make things Kevin doesn’t like… like cheesecake. :) he hates it!! cheesecake brownies are all mine…. happy holidays Val!

  33. #
    Lynetteposted January 20, 2013 at 10:11 pm

    I am not too computer savy—-I can’t figure out how to print all the recipes. If anyone can help I would appreciate it very much!!!!!!!!!


    • Sallyreplied on January 21st, 2013 at 8:30 am

      Hi Lynette. There is a “print this” button on the right above the box in which I write the recipe.


  34. #
    Marshaposted February 12, 2013 at 12:13 am

    Hi Sally! I LOVE this recipe. I’ve made it several times for several groups of people, and each time it gets devoured!
    Just wanted to share a handy little trick I discovered this last time I made it while out of town. I didn’t have shortening and also ran short on chocolate chips for the top layer. I ended up using the remaining chocolate chips (approx 3/4 cup), topping it off with left over white chocolate chips (approx 1/4 cup). Melted that together and spread it over the top. It turned out perfectly!


    • Sallyreplied on February 12th, 2013 at 5:09 am

      using both chocolate and white chocolate for the top is just genius! Wow! thank you so much for sharing your little trick. I have to try it next time. I’m so glad you love this fudge as much as we do. I made it a lot over the holidays!


  35. #
    Mariaposted March 15, 2013 at 9:28 am

    Yum oh yum!


  36. #
    Jenniferposted May 21, 2013 at 10:01 pm

    Well, Facebook brought me here with a picture of those yummy looking mint cheesecake brownies and now I am just following the links to the stuff I like. I am a one woman bake sale for a local Relay for Life team and I have to say…I think my repertoire is about to expand. My Peanut Butter Rice Krispie Treats (chocolate topped) are a favorite but I think this fudge will be just as popular. Not to mention anything else I might find. This is like heaven for me. Now to make it and taste test it on the husband and children……


    • Sallyreplied on May 22nd, 2013 at 5:17 am

      Thanks Jennifer! And yes, this would be popular. Hope you make it!


  37. #
    emmaposted August 12, 2013 at 3:29 am

    omg, I just discovered your blog. This is like enetring heaven!! All these yummy stuff to bake. Im gonna gain some seriouis weight….


    • Sallyreplied on August 12th, 2013 at 9:01 am

      Haha thanks Emma – let me know what you bake first!


  38. #
    Donna jonesposted November 15, 2013 at 1:34 pm

    These look absolutely gorgeous. My mouth is watering looking at the photos. I am guessing that as the shortening is just a small amount I can replace this with butter or a vegetarian alternative


    • Sallyreplied on November 15th, 2013 at 4:53 pm

      You sure can, Donna. Shortening is just use to smooth out chocolate for easy melting.


      • Donna jonesreplied on November 16th, 2013 at 10:20 am

        Brill thank you, I will have a go with these.

  39. #
    Sindhooraposted December 2, 2013 at 11:58 am

    All these looks so yummy :) :)


  40. #
    KlBposted December 5, 2013 at 9:39 pm

    Made these today. The recipe is certainly easy although it looks like you spent a lot of time on it! Very pretty presentation. These are extremely rich, so I found myself cutting them in small squares. The problem I had was the top chocolate layer separating from the minty layer. The two fudge layers stick together well, so I am not sure if there is some way to remedy this? I followed the recipe exactly. At any rate this is a nice easy recipe for a mint lover, and it looks great on a holiday cookie platter ! Thanks.


    • Sallyreplied on December 6th, 2013 at 4:32 pm

      Hi KIB – yes, this fudge is certainly rich. I cut it into small squares as well, since it is fudge. You could try to use a little more shortening in the chocolate chips for the topping, which would make it a tad softer and easier to meld to the middle layer.


  41. #
    Kathleenposted December 6, 2013 at 2:42 pm

    Do these stay firm like fudge?


    • Sallyreplied on December 6th, 2013 at 4:24 pm

      Yes – this is a fudge recipe.


  42. #
    Layla @ Brunch Time Bakerposted December 8, 2013 at 12:37 am

    I’m not a huge fan of mint but I am so tempted to eat these. Will give it a try!


  43. #
    Malenaposted December 24, 2013 at 1:36 pm

    Made these last night. My sister took them in to her group at work (30 people) and they literally gave them a standing ovation. One person said it was like “Christmas in my mouth!”

    I used peppermint oil, since I already had some on hand. So yummy!


    • Sallyreplied on December 25th, 2013 at 7:09 am

      Wow!! What a compliment. :) Thanks so much Malena!


  44. #
    Sandra Beemanposted January 5, 2014 at 10:48 am

    I think I’m just in love with this recipe. I also make chocolate fudge for the holiday gift-giving venture. Making a change in the recipe is the perfect idea. Thanks for experimenting in your kitchen and more thanks for sharing this delectable recipe.


    • Sallyreplied on January 5th, 2014 at 11:22 am

      So glad you tried this fudge! It’s a nice (and simple!) change up from plain chocolate fudge, I agree!


  45. #
    Miiposted May 27, 2014 at 10:43 pm

    Hi Sally! Your recipes look AMAZINGLY DELICIOUS. I love mint and I am just drooling to make these! Especially since I have never made fudge before!! Unfortunately I don’t have condensed milk on hand ): is there any way I could substitute this?


  46. #
    Himaposted December 15, 2014 at 10:23 am

    Hi Sally!

    I’m not sure if I have an 8×8 baking pan.
    Could I use a different size?

    Thank you!


    • Himareplied on December 15th, 2014 at 10:28 am

      Actually, never mind.
      I’m sure I can pick one up real quick at the store. :)


    • Sallyreplied on December 15th, 2014 at 11:47 am

      9×9 will be OK, though the fudge will be a little thinner.


      • Himareplied on December 16th, 2014 at 5:44 pm

        I just finished making it. Everything went smoothly. I did 20 minutes between each layer and it spread just fine. Thank you so much for this awesome recipe Sally!

  47. #
    Sarah-Janeposted February 24, 2015 at 7:43 pm

    This recipe went down a hit with friends and family. I love how it doesn’t take too long to make :) I ended up making another batch with Strawberry Essence in the middle layer instead of mint. I’m told that it was pretty good too 😉 My husband says it’s called Sally’s baking addiction, because you help others (such as me) to get addicted to baking. Not that he’s complaining 😉


    • Sallyreplied on February 25th, 2015 at 8:58 am

      Your strawberry version sounds divine Sarah-Jane!


  48. #
    Nicoleposted March 24, 2015 at 4:30 pm

    Made these for a bake sale the other day for St. Patrick’s day and people were gushing over them. Some mentioned they should be illegal that they were so good. So easy to make too. Thanks so much for the recipe. I will definitely be making this again. BTW, I love all of your recipes, haven’t found one yet that wasn’t a hit.


  49. #
    Hannahposted May 1, 2015 at 7:50 am

    Hey Sally!

    I tried making these a few days ago, but sadly the first and second layer wouldn’t harden up (so I didn’t even make the last one) :(
    Any idea why it didn’t and how to avoid it?


    • Sallyreplied on May 3rd, 2015 at 5:09 pm

      Hannah, did you alter anything in that second layer? Were you sure to use condensed milk and not evaporated milk or anything else?


      • Hannahreplied on May 4th, 2015 at 2:06 pm

        I tried it again and it did’nt work again aah
        Could it be that too much condensed milk stops it from hardening up? Or not enough chocolate?


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