**Adapted from Pillsbury 'Double-Layer Mint Fudge' Recipe**
1 bag (12oz) Milk Chocolate Chips
1 can (16oz) Creamy Chocolate Ready-to-Spread Frosting
1 bag (12oz) White Vanilla Baking Chips
1 can (16oz) Creamy Vanilla Ready-to-Spread Frosting
Red Food Coloring
1 cup Andes Peppermint baking chips
1/2 cup Milk Chocolate Chips
Line 9x13inch pan with foil so foil extends over sides of pan. Lightly butter foil. TIP: butter the foil before putting it in the pan! In sauce pan, melt chocolate chips over low heat, stirring constantly, until smooth. Stir in chocolate frosting, remove from heat, spread in pan. Refrigerate 20 minutes.
Melt White Vanilla Baking Chips over low heat, stirring constantly while chocolate is in Fridge. Stir in Vanilla frosting when chips are smooth. Add red food coloring to desired level of color. Fold in half the Andes Peppermint baking chips.
Spread over chocolate layer. Sprinkle remaining Peppermint baking chips over the top along with the 1/2 cup Milk chocolate chips. Press in lightly. TIP: You can add chocolate sprinkles too if you wish.
Refrigerate for an hour or until set. Once set, use foil to lift out of pan. Peel foil off. Cut into 1" squares.