Ingredients
1bagcandy cane kisses
½cupandes peppermint baking chips
1cupsugar
½cupheavy cream
½tspsalt
½cupbutter
1bagwhite chocolate chips
7ozmarshmallow fluff
Preparation
Peel off all the Hershey’s Kisses wrappers and cut them in 4.
Put parchment paper on a 9×9-inch pan.
Put the white chocolate chips and marshmallow fluff in a big bowl. Set aside.
In a pan melt the sugar, heavy cream, salt, and butter on medium heat for 5 minutes or until it starts to boil.
Pour the hot stuff into the bowl of chocolate chips and mix with the mixer until it’s smooth and soft.
Fold in ¾ of the Kisses. Pour into the pan.
Sprinkle the rest of the Kisses on the top along with the Andes Bits. Press down a bit. Put in the fridge for 3 to 5 hours to let it set.
Serve and enjoy.
