Philadelphia Layered Peppermint Fudge Recipes

Steps:

• Spray 8-inch square pan with cooking spray. Line with parchment, extending ends of parchment over sides. Spray with additional cooking spray.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add sugar, mixing well after each addition.
• Spoon half the cream cheese mixture into separate bowl. Add unsweetened chocolate; mix well. Press onto bottom of prepared pan, using moistened fingers.
• Add white chocolate and peppermint extract to remaining cream cheese mixture; mix well. Press into even layer over chocolate layer in pan. Smooth top with spatula. Sprinkle with candies.
• Refrigerate 2 hours or until firm. Use parchment handles to remove fudge from pan before cutting to serve.

Steps:

• Microwave semi-sweet chocolate and 1/2 can condensed milk in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted. Stir in vanilla. Add marshmallows; mix well. Spread onto bottom of foil-lined 8-inch square pan.
• Microwave white chocolate and remaining condensed milk in separate microwaveable bowl 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until chocolate is completely melted. Stir in crushed candy; spread over fudge layer in pan.
• Refrigerate 2 hours or until firm before cutting into 1-inch squares.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax-paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
• In heavy saucepan, over low heat, melt white confectioners coating with remaining sweetened condensed milk (mixture will be thick). Add peppermint extract and food coloring (optional).
• Spread on chilled chocolate layer; chill 10 minutes longer or until firm.
• Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar until blended.
• Add remaining ingredients; mix well.
• Spread onto bottom of 8-inch square pan sprayed with cooking spray.
• Refrigerate several hours or until firm.

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil. Grease foil with 1-1/2 teaspoons butter; set aside. , In a small bowl, beat cream cheese until creamy. Gradually beat in the confectioners' sugar, cocoa, milk and vanilla until smooth. Stir in nuts. Spread into prepared pan. Chill until firm, about 1 hour. , For peppermint layer, beat cream cheese in a small bowl until creamy. Gradually beat in the confectioners' sugar, milk and extract until smooth. Stir in peppermint candy. Spread evenly over chocolate layer. Chill until firm, about 1 hour. , Using foil, lift fudge from pan. Gently peel off foil. Cut into squares.