- 8 squares (1 ounce each) semisweet chocolate, divided
- 6 squares (1 ounce each) white chocolate, chopped
- 1 container (16 ounces) vanilla frosting, divided
- 4 to 6 drops peppermint extract, divided
- 3 drops red or green food coloring
- 1/2 teaspoon vegetable oil
Spray 8-inch square baking pan with nonstick cooking spray. Press parchment paper or waxed paper over bottom and up sides of pan. Coarsely chop 1 square semisweet chocolate; set aside for garnish. Coarsely chop remaining semisweet chocolate.
Combine white chocolate and half of frosting in medium microwavable bowl. Microwave on HIGH 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Add 2 to 3 drops peppermint extract and food coloring; mix well. Spread evenly in prepared pan. Refrigerate 15 minutes or until set.
Combine remaining semisweet chocolate and frosting in medium microwavable bowl. Microwave on HIGH 1 1/2 to 2 minutes, stirring every 30 seconds, until melted and smooth. Add remaining 2 to 3 drops peppermint extract; mix well. Stir 1 to 2 minutes, allowing mixture to cool. Carefully pour semisweet chocolate mixture over white chocolate layer; spread evenly. Cover and refrigerate 30 minutes or until set.
Lift fudge from pan using parchment paper; carefully invert onto cutting board and remove paper. Place reserved semisweet chocolate and oil in small microwavable bowl. Microwave on HIGH 1 minute or until melted, stirring every 30 seconds. Drizzle melted chocolate over fudge.
Cover and refrigerate 20 to 30 minutes or until firm. Cut into 1-inch squares. Store in airtight container in refrigerator.
Yield: 64 squares.
Serving size: 2 squares.
Nutrition Facts Per Serving:
Calories: 126 calories, Carbohydrates: 17 g, Protein: 1 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 32 mg, Fiber: 1 g
Exchanges per serving: 1 Diabetic Carb Count, 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.