Ingredients
¾ cup Butter
1 14oz. can Sweetened Condensed Milk
1 11.5oz. bag of Milk Chocolate Chips
1 11.5oz. bag of Semi-Sweet Chocolate Chips
1 11.5oz. bag of Peanut Butter Chips
½ 11.5oz. bag of Butterscotch Chips
7 oz. Marshmallow Cream
¼ cup Heavy Cream
1 tsp Vanilla
1/3 cup Andes Mints
2 Tbsp. Dulce de Leche
❃❃ ❃❃
Preparation
Measure all ingredients for fudge.
Line a 9X13 pan with foil making sure there is over hang on both ends to lift fudge out of pan to cut.
Make the Fudge
Melt the butter over medium heat and add sweetened condensed milk, heavy cream and all the chips. Stir until all chips are melted. Add vanilla and marshmallow cream stirring until fully combined.
Finish
Pour all ingredients into the 9X14pan and immediately top 1/3 of the fudge with Andes mints lightly pushing them in. Drop the 2 Tbsp. of Dulce de Leche onto 1/3 of the fudge and swirl in with a butter knife. Leave 1/3 of the fudge with no additions.
Cover with plastic wrap and put into the refrigerator for no less than 4 hours to set.
Remove fudge from pan with foil and cut into desired size pieces.