Raquel's Peppermint Fudge

Ok gals I made the peppermint fudge. It's realllllly gooooood but rich, it says it makes 24 but I cut the pan into 32 pieces. I also used peppermint white chocolate kisses as the garnish. Here's a picture. By the way they take no time at all and are reallllllllly east to make. I wonder if we could use peanut butter instead ?????

What do you think ?

Mint and Chocolate.....can anything be better????

RAQUEL'S PEPPERMINT FUDGE

Makes 36

Nonstick spray, for baking pan

2 1/4 cups (16 ounces) semisweet chocolate chips

1 cup round peppermint candies, plus 18 for garnish

3/4 cup heavy cream

3 1/2 cups mini marshmallows

5 tablespoons unsalted butter

1 1/4 cups sugar

1 teaspoon coarse salt

• Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches of overhang on all sides; spray parchment. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high. Whisk until smooth, 5 minutes.
• Pour mixture through a strainer into bowl with chocolate; let stand 1 minute, then stir until smooth. Pour into baking pan and refrigerate until set, 3 hours. Cut fudge into 1 1/2-inch squares. (To store, cover and refrigerate, up to 1 week.) With a sharp knife, cut 18 candies in half; press a candy half into each square before serving or packing.