Bavarian Mint Fudge

1-1/2 teaspoons plus 1 tablespoon butter, divided
2 cups (12 ounces) semisweet chocolate chips
1 package (11-1/2 ounces) milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Line an 11-in. x 7-in. pan with foil and grease the foil with 1-1/2
teaspoons butter; set aside.
In a heavy saucepan, melt the chocolate chips and remaining
butter
over low heat; stir until smooth. Remove from the heat; stir in the
milk and extracts until well blended. Spread into prepared pan.
Refrigerate until set.
Using the foil, lift fudge out of the pan. Discard the foil; cut
fudge into 1-in. squares. Store in the refrigerator.
Yield: about 2-1/2 pounds.
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