3 1/2 c milk chocolate chips (about 21 oz)
1 c sweetened condensed milk
1/4 c Baileys (see note)
1 t vanilla
1/2 c Andes baking chips
Line an 8 x 8″ pan with aluminum foil. In a large bowl combine the chocolate chips and sweetened condensed milk. Microwave for one min, stir and microwave for 30 seconds. Stir in the Baileys and the vanilla until smooth. Pour into the prepared pan and top with the baking chips. Press in slightly. Cover and refrigerate for 4 hours until firm. For firmer fudge store in the refrigerator. Note from Wine & Glue: Some people have complained of this fudge not setting. The recipe calls for 1/2 c Baileys, and when originally made I only used 1/4 c. I’ve made it both ways and had it set, but I’m editing the recipe just to be on the safe side.