Step 1

Prepare the peppermint patties by unwrapping them all and cutting into smaller pieces. Set aside for later.

Step 2

In a 9×9 pan, gently spray the bottom of the pan with cooking spray and cover the pan with tin foil. Set aside.

Step 3

Prep the dark chocolate fudge. In a medium sized pot, combine chocolate chips, butter and sweetened condensed milk. Set aside.

Step 4

Measure out the marshmallow cream and cocoa powder and set aside.

Step 5

Prepare the white chocolate fudge by combining white chocolate chips, butter and sweetened condensed milk is a separate medium size pot. Set aside.

Step 6

Start with the dark chocolate fudge, melt over medium heat, stirring occasionally until chocolate is melted. Whisk vigorously to break up any last chunks. Add marshmallow cream and cocoa powder and stir until well combined. Reduce heat to medium low, and stir occasionally while preparing white chocolate fudge.

Step 7

For the white chocolate fudge, melt over medium heat, stirring until melted. Keep a close eye on this because if you burn it at all, you will have brown spots in your fudge from the burnt chocolate. Continue to stir until melted and no chunks remain. Remove from heat.

Step 8

Pour about half of the melted dark chocolate layer in the bottom of the 9×9 pan, spread evenly to cover.

Step 9

Next, cover the top with peppermint patty pieces very thoroughly. Save the leftovers for the top. Cover with remaining melted dark chocolate.

Step 10

Pour melted white chocolate on top and swirl with a knife.

Step 11

Cover the top with remaining peppermint patty pieces.

Step 12

Allow fudge to set in the refrigerator for at least four hours. When ready to serve, remove from fridge for about 20 minutes before cutting. This will help you cut it easier. You should be able to lift the entire block out of the pan, and peel back the tin foil to cut the fudge. I do not recommend cutting in the pan because the tin foil may stick.