Mocha Marble Fudge

Ingredients:

Butter for greasing

1 can (14 oz) condensed milk

1 tablespoon instant espresso coffee powder or coffee granules

1 bag (12 oz) white chocolate baking chips (2 cups)

1 cup semisweet chocolate chips (6 oz)

1/2 teaspoon vanilla

Preparation:

1. Line bottom and sides of 8- or 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; grease foil with butter.

2. In 2-quart nonstick saucepan, mix 3/4 cup of the milk and the espresso powder. Stir in white baking chips. Heat over medium-low heat for 5-7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Spread in pan.

3. In same saucepan, mix remaining milk, the chocolate chips and vanilla. Heat over medium-low heat for 5-7 minutes, stirring occasionally, until chips are melted and mixture is smooth. Drop by spoonfuls over espresso layer. Swirl mixtures with table knife. Gently press with hand to smooth top.

4. Refrigerate about 2 hours or until cooled and firm. Remove from pan, using foil to lift. Cut into 1-inch pieces.