Christmas Confetti Fudge - cooking recipe

Ingredients

1 1/3 cups semi-sweet chocolate chips
4 ounces unsweetened chocolate, chopped
2 (14 ounce) cans sweetened condensed milk
1 (12 ounce) package white chocolate chips
1/8 teaspoon salt
1/3 cup red and green candy cane, coarsely crushed
1 (10 ounce) package Hershey candy cane kisses

Preparation

Line 8 inch square pan with foil, leaving 2 inches overhang; coat with cooking spray.
In microwave-safe bowl, combine semisweet chips, unsweetened chocolate and 1 can milk.
Microwave on high in 30 second intervals, stirring until smooth.
Spread evenly in pan.
In clean microwave-safe bowl, combine white chocolate chips, salt and remaining 1 can milk.
Microwave on high in 30-second intervals, stirring until smooth.
Stir in chopped candy canes.
Gently spread over semisweet layer.
Refrigerate until set, 6 hours or overnight.
Use foil to lift fudge from pan.
Cut into squares; top each square with candy kiss.
To freeze: Tightly wrap uncut fudge in plastic wrap and foil; freeze up to 6 weeks.
Thaw overnight in refrigerator.
Cut and top as directed.