Layered Bite-Size Fudge

This fudge recipe is perfect for any party or a classroom for Valentine’s Day. It’s easy to make and makes 64 bite-size pieces–plenty for any occasion.

MILK CHOCOLATE LAYER:
1 1/4 cups semisweet chocolate chips
1/2 cup sweetened condensed milk

WHITE CHOCOLATE LAYER:
1 1/4 cups white chocolate chips
1/2 cup sweetened condensed milk

OTHER SUPPLIES:
64 red foil bonbon cups or mini muffin cups
Clear or red cellophane wrap, cut into 64 5- by 6-inch rectangles
Aluminum foil
64 conversation hearts
Sparkly pipe cleaners in red, pink, or silver

DIRECTIONS:
1. Line an 8-inch square pan with aluminum foil and set aside.

2. In a medium-size, microwave-safe bowl, combine the milk chocolate layer ingredients.

3. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval.

4. When the mixture’s smooth, use a spatula to spread it evenly into the prepared pan.

5. In another medium-size microwave-safe bowl, combine the white chocolate layer ingredients.

6. Repeat the melting process as described in step 2, but stir at 20-second intervals, as white chocolate tends to scorch easily.

7. Spread the white chocolate evenly over the milk chocolate layer.

8. While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on top of each square.

9. Chill the fudge uncovered in the refrigerator for at least 2 hours or until firm.

10. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board.

11. Use a large knife (a parent’s job) to cut apart the squares, then peel off the foil from the bottom.

12. Place each fudge square into a foil bonbon cup or mini muffin cup.

13. Center the cup on a cellophane square and wrap it, using 1-inch pieces of pipe cleaner to secure the ends.

* Makes 64 bite-size pieces.

* Store at room temperature or in the refrigerator for added firmness.