1. Melt 2 cups semi-sweet chocolate chips, 2 tablespoons butter, and ¾ cup sweetened condensed milk together in a double boiler or in the microwave using 30-second bursts, stirring until smooth.

2. Line an 8×8-inch square baking pan with parchment paper and pour the chocolate mixture in. Spread evenly and refrigerate for 30 minutes until firm.

3. In a clean bowl, melt 1½ cups white chocolate chips with 2 tablespoons butter and the remaining sweetened condensed milk. Stir until smooth.

4. Add 1 teaspoon peppermint extract and 3–4 drops of green food coloring. Beat until creamy and slightly fluffy.

5. Spread the mint mixture evenly over the chilled chocolate layer using a spatula.

6. Sprinkle ⅓ cup of dark chocolate chunks or shavings on top, gently pressing them into the mint layer.

7. Refrigerate the whole pan for at least 2 hours or until fully set.

8. Once firm, lift the fudge out using the parchment paper and slice into squares. Serve and enjoy!