1. Line a baking sheet with parchment paper, making sure the edges hang over the sides for easy removal later.
2. In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until the mixture is smooth and fully melted—this usually takes about 4-5 minutes. Be patient; rushing can cause the chocolate to seize.
3. Remove the saucepan from heat, then stir in the peppermint extract and a pinch of salt. If you want that minty green color, add a few drops of green food coloring and mix until evenly tinted.
4. Fold in the mini semisweet chocolate chips and crushed mint chocolate candies, reserving a small handful for sprinkling on top.
5. Pour the fudge mixture onto the prepared baking sheet and spread it evenly with a spatula to about 1/4-inch thickness.
6. Sprinkle the reserved chocolate chips and crushed candies over the top, gently pressing them into the surface so they stick as it sets.
7. Place the baking sheet in the refrigerator for at least 2 hours, or until the fudge is firm and set.
8. Once set, use the parchment paper edges to lift the fudge bark off the sheet. Break it into irregular pieces and enjoy!

From my experience, chilling the bark overnight not only helps it set firmly but also lets the flavors meld beautifully. It’s a small step that makes a big difference, especially when you’re preparing ahead for a get-together or holiday celebration.