Step 1

In a large mixing bowl, combine milk chocolate bar pieces, Ande's Mint Chips, 4 Tablespoons butter, and half of the marshmallow whip. Set aside.

Step 2

In a separate large mixing bowl, combine white chocolate bar pieces, white chocolate chips, 4 Tablespoons butter and remaining marshmallow whip. Set aside.Note: If you are wanting to make the swirls green (as pictured), add some green GEL food coloring (NOT water-based) to the white chocolate bowl.

Step 3

In a LARGE saucepan (it will boil up high), combine sugar, evaporated milk and creme de menthe. Bring to a rolling boil over medium heat. Stir CONSTANTLY for 4 MINUTES.

Step 4

Pour about a cup of cooked mixture into each bowl of chocolate at a time, stirring as constantly as you can for each bowl (you might want a helper for this part). Try to divide the cooked mixture between the two bowls as evenly as you can.

Step 5

Stir each bowl until all chocolate is melted and smooth.

Step 6

Pour about 1/3 of each type of fudge at a time into a greased 9x13 glass baking dish.

Step 7

Using a knife, swirl the two types of fudge together to make a pretty, swirled design.

Step 8

Allow to cool to room temperature and then cover and store in an airtight container.

Step 9

Fudge can be stored at room temperature for 1-2 weeks or in the fridge for 2-3 weeks.