Rupi Kaur prescribes mint chocolate chip ice cream for healing a broken heart in her book of poems, milk and honey:

Inspired by Rupi Kaur’s mint-chocolate-medicine, I whipped up a homemade batch of mint chocolate chip fudge, which is one of the easiest recipes imaginable. With mint to calm you and chocolate because “you deserve the chocolate,” you can microwave your worries away as you play alchemist in your kitchen.

Ingredients

3 ½ cups white chocolate chips

2 cups mini chocolate chips

1 14-oz. can sweetened condensed milk

2 tablespoons butter

3 teaspoons mint extract

Green food coloring

Directions

Line an 8×8 pan with wax paper and set aside.

In a microwave-safe bowl, heat 3 ½ cups white chocolate chips with 2 tablespoons butter on high for about 2 minutes, or until melted and smooth & creamy. Stop the microwave every 30 seconds or so to prevent the chocolate from burning.

Once the white chocolate is melted, add the sweetened condensed milk and the mint extract. Stir to combine well. Add drops of food coloring, one by one, until the color looks nice to you. If you add too many at once (like I did) you will get a mess that looks better suited for St. Patrick’s Day decorations than fudge.

Let the mixture cool for about 10 minutes, or so. Once it has cooled, add 1 cup of the mini chocolate chips and fold them into your fudge. Make sure you fudge has cooled enough, or else it will melt the chocolate chips and your mint-green fudge will look muddy.

Pour the fudge into your wax paper-lined pan. Sprinkle with 1 cup mini chocolate chips, pressing them gently into the top of the fudge.

Refrigerate and let set for an hour, then cut into squares.

Enjoy – you deserve it!