• Line a 8x8 square pan with aluminum foil {or parchment paper}, leaving an overhang so that you can remove fudge later.

Chocolate Layer

• In a sauce pan combine semi-sweet chocolate chips, sweetened condensed milk and marshmallow fluff.  Over medium heat, cook until all of the chocolate chips are melted and the mixture is smooth.  Pour into the prepared pan and spread into an even layer.

White Chocolate Layer

• In a clean sauce pan {I usually just wash the one I use for the chocolate layer} combine the white chocolate chips, sweetened condensed milk and marshmallow fluff.  Over medium heat, cook until all of the white chocolate chips are melted and the mixture is smooth.  Remove from heat and add sprinkles. NOTE:  Do not use the small round jimmie sprinkles or they will melt and discolor the fudge.  Stir until evenly distributed and pour over the chocolate layer.  Spread in an even layer.  Cover with foil and refrigerate for 4 hours or until set.  When fudge is ready, remove from pan using foil over hang, remove foil and cut into small squares.  Store in the refrigerator for 2 weeks or freeze for up to 3 months.