Line an 8x8 square pan with aluminum foil and lightly spray with non-stick cooking spray the sides and bottom of the foil.  Set aside.

Pour 1 can of sweetened condensed milk and 2 bags of dark chocolate chips into a medium saucepan. Heat pan on low heat until chocolate chips are melted. Stir frequently.

While chocolate is melting, unwrap 6 candy canes and put in quart-sized Ziploc bag. Crush with rolling pin or any tool you have on hand.

Remove dark chocolate mixture from heat and stir in ½ tsp peppermint extract.

Immediately spread dark chocolate mixture evenly into prepared pan. Sprinkle with half the crushed candy canes. Set pan aside.

Pour white chocolate chips, ½ (7 oz) of sweetened condensed milk, and ¼ tsp salt into a small sauce pan. Heat over low heat until all chips are melted. Stir frequently.

Immediately spread evenly over chocolate layer. Sprinkle with remaining crushed peppermint pieces.

Put fudge in refrigerator for at least 2 hours to allow fudge to harden completely before slicing and serving. Grab the edges of tin foil and pull fudge out of the pan. Cut squares of fudge on cutting board. Store in the refrigerator or freezer!