Fudge!! mmmm I wish I had some fixins to make some right now,
:
Chocolate Snowswirl Fudge
Servings: Makes about 2 lbs.

3 cups semi-sweet chocolate chips
1 (14-oz.) can Sweetened Condensed Milk
(NOT evaporated milk)
4 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
dash salt
1 cup chopped nuts
2 cups miniature marshmallows

Melt chips with sweetened condensed molk, 2 Tbsp. butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into waxed paper or foil-lined 8- or 9-inch square pan. Melt marshmallows with remaining 2 Tbsp. butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store loosely covered at room temperature.

Tips:
Serve this decorative fudge in individual gold and silver paper candy cups or give as a gift in a small silver tin decorated with ribbons as a pretty gift.
I was watching Rachel Ray make this on TV and she also used white chocolate with pistachio's and dried cranberries. She used a deep pie pan with a small bowl placed in the center to make a wreath shape and then decorated it with maripan (or maybe it was those minty candy) leaves and a couple of dried cranberries to look like a sprig of holly.
She also made it with milk chocolate/PB chips and nuts and raisins... fruit and nut bar. I think you could sub any flavour chips and experiment with this one.

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I suppose I could buy a bit ready made if the craving lasts

(when in Rome)