Triple Chocolate Fudge

I sent Mike off to his aviation training in California with a passel of this tasty fudge, which I adapted from Joanne Fluke's Three-Way Fudge recipe in Chocolate Chip Cookie Murder.  It's always nice to bring something yummy to class, especially when you're going to be cooped up in schoolroom for three weeks.  To paraphrase Mary Poppins, a mouthful of chocolaty goodness helps the learning go down. :)

Ingredients:

• 6 ounces of dark chocolate chips
• 6 ounces of white chocolate chips
• 6 ounces of semi-sweet chocolate chips
• 1 14-ounce can of sweetened condensed milk
• 6 tablespoons of butter
• 1/2 to 1 cup of chopped macadamia nuts

Directions:

• Line an 8-inch square pan with foil and spritz it with non-stick buttery spray.
• In a microwave safe bowl, combine the dark chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine.
• Spread mixture in the bottom of the prepared pan.
• Let cool until slightly firm to the touch.
• In a microwave safe bowl, combine the white chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine and mix in the macadamia nuts.
• Spread mixture over the dark chocolate layer.
• Let cool until slightly firm to the touch.
• In a microwave safe bowl, combine the semi-sweet chocolate chips, a scant 1/2 cup of condensed milk and 2 tablespoons of butter.
• Heat in the microwave for about 70 seconds until melted.
• Stir to combine.
• Spread mixture over the white chocolate layer.
• Let it harden in the refrigerator for at least two hours or overnight.
• When ready to cut, turn the fudge out onto a cutting board and cut into bit-size squares.