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1
Prepare and 8x8 baking pan by lining with parchment paper.
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2
Place the pan in the freezer.
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3
In a small saucepan melt white chocolate squares with 1/2 the container of vanilla frosting.
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4
Add the food coloring and mint extract and mix well.
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5
Once melted and a smooth consistency, remove pan from freezer and evenly spread chocolate mixture in the pan.
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6
Return the pan to the freezer.
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7
In the same saucepan, melt 6 ounces semi-sweet chocolate with the remaining half of the vanilla frosting.
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8
Once melted and a smooth consitency, remove pan from the freezer and evenly spread chocolate on top.
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9
Return the pan the the freezer.
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10
In same saucepan, melt the remaining 2 ounces of semi-sweet chocolate with the oil until a smooth consistency.
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11
Allow to cool slightly before placing in a small sandwich baggie.
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12
While chocolate sauce is cooling in the baggie, remove the pan from the freezer.
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13
If the mixture is still warm, allow to remain in the freezer until completely cooled.
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14
Remove the parchment paper from the pan when completely cooled.
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15
Invert the fudge so that the parchment paper can be peeled away.
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16
Cut a small tip from the corner of the sandwich baggie and drizzle the chocolate sauce over the fudge as a garnish.
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17
Allow to sit a few minutes while sauce sets up, then cut into small squares.
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18
Arrange on a platter and serve.
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19
Leftovers may be stored in an air-tight container.
