Baileys Irish Cream Fudge

Line an 8x8 inch square baking dish with parchment paper, leaving a slight overhang on the sides to easily lift the fudge out later.

In a medium saucepan, over low heat, combine the sweetened condensed milk, semi-sweet chocolate chips, 3 tablespoons of Baileys Irish Cream, vanilla extract, and salt.

Stir constantly until the chocolate is melted and the mixture is smooth, about 5-7 minutes.

Pour the mixture into the prepared baking dish, smoothing the top with a spatula.

Drizzle the remaining 1 tablespoon of Baileys Irish Cream over the top of the fudge, swirling if desired.

Refrigerate for at least 4 hours, or until firm.

Lift the fudge out of the dish using the parchment overhang, and cut into 1-inch squares.

Serve and store leftovers in an airtight container in the refrigerator for up to 2 weeks.