Andes Mint Fudge

1-12oz. package of dark chocolate chips
1/2 bag or roughly a cup of white chocolate chips
1-14oz. can of sweetened condensed milk
2 tsp. vanilla extract
1-2 tbsp. peppermint extract (by strength and preference)
Green food coloring (optional)

You'll need an 8 or 9 inch square pan. Line with wax or parchment paper and/or very lightly oil (I use coconut)
Divide condensed milk set aside just under a cup for the dark, and scraping the can use the rest for the white, use your best judgement here, you're looking for a thick pliable mixture.
Melt dark chocolate chips and cup of condensed milk in heavy saucepan over low heat; add vanilla. Spread half the mixture into prepared pan; let sit for 10 minutes or until firm (do not put into fridge, you want your layers to stick). Hold remaining chocolate mixture at room temperature.

Melt white chocolate chips with remaining sweetened condensed milk in heavy saucepan, over low heat. Add peppermint extract tasting to your liking, add green food coloring, I used about 6 drops. Spread on cooled chocolate layer, let sit an additional 10 minutes or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm (now you can put into fridge). Remove from pan by lifting edges. Cut into desired size.