ALMOND JOY FUDGE

2 packages (12 oz each) semisweet chocolate chips
2 cans (14 oz each) sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces from one 1 lb pkg.) mini Almond Joy candy bars, cut into 1/2-inch pieces
OPTIONAL FOR DECORATING:
1 (4.25 oz) tube green decorating icing
1 (4.25 oz) tube red decorating icing

Butter an 8-inch square baking pan. Line with enough wax paper to over-hang 2 sides by 2-inches.

In saucepan combine chocolate chips and milk; over medium heat cook, stirring constantly, until mixture is melted and smooth.

Remove from heat; stir in vanilla. Cool 1 minute.

Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours.

Lift wax paper to help remove from pan. Peel off paper; cut into squares. If desired, pipe holly leaf and berries or other decoration on top of each piece with icings.

Makes 36 pieces
Source: Woman's World magazine, November 17, 2000