This Easy Red Velvet Fudge with a delicious cream cheese topping is made with semi-sweet chocolate chips, white chocolate chips, sweetened condensed milk, and a few other tasty ingredients.
Grease a 9x13 baking dish with nonstick baking spray. Line with parchment paper and lightly spray the paper with additional baking spray.
In a large microwave-safe bowl, add 3 ¼ cups white chocolate chips, semi-sweet chocolate chips, and 2 teaspoons of vegetable shortening.
Microwave the chocolate chips on high for 1 minute. Stir vigorously to allow the chocolate to continue melting with the residual heat.
Micorowave the chocolate chips for 15-second intervals, strring after each interval until the chocolate mixture is smooth and creamy.
Once the chocolate chips are completely smooth, add the condensed milk and food coloring. Stir until well combined.
Add in 1 cup powdered sugar and stir until thoroughly incorporated.
Pour the chocolate mixture into the prepared baking dish and spread evenly to the edges with an angled spatula.
In a separate microwave-safe bowl, add the remaining white baking chips and shortening, Microwave for 1 minute. Stir vigorously to allow the chocolate chips to continue melting with the residual heat.
Microwave the chocolate chips in 15 second intervals, stirring after each interval until the chocolate is smooth and creamy.
Add the cream cheese and vanilla extract to the melted chocolate chips. Beat with a hand mixer on medium until smooth.
Gradually add in the remaining powdered sugar into the cream cheese chocolate mixutre while mixing on low speed until smooth.
Pour the cream cheese white chocolate mixture into the prepared baking dish on top of the red velvet layer and evenly spread to the edges with an angled spatula.
Place in the refrigerator to chill for at least 2 hours or until firm.
Remove the fudge from the baking dish by lifting edges of parchment paper.
Warm the blade of a large sharp knife by running it under hot water or letting it sit for 30 seconds in a tall container of hot water. Wipe dry and cut the fudge into squares, reheating and drying the knife between cuts for clean pieces.
Store in an airtight container in the refrigerator for up to a week.