Mix 1 cup of the sweetened condensed milk with the semi-sweet chocolate.

Mix remaining sweetened condensed milk with the white chocolate.

Heat white chocolate in microwave on high for 25 seconds. Let rest 1-2 minutes then stir. Heat for 15 more seconds, rest, stir.

If chocolate isn't all melted heat on 50% power for 10 second increments, resting and stirring after each.

Stir in 4 teaspoons of the creme de menthe.

Spoon a heaping tablespoonful of the green fudge into all the cavities in two Wilton Silicone Mini Shamrock molds.

Tap mold so that the fudge spreads into an even layer.

Heat semi-sweet chocolate on high in microwave for 45 seconds. Rest 1-2 minutes then stir. Heat for 15 more seconds, rest, stir.

If chocolate isn't all melted heat on 50% power for 10 second increments, resting and stirring after each.

Stir in remaining creme de menthe.

Spoon 2 tablespoons of chocolate fudge into each shamrock cavity.

Tap mold so that the fudge spreads into an even layer.

Let fudge shamrocks sit at room temperature for 1 hour, then refrigerate for 1 hour, then freeze for 30 minutes.

Un-mold. If shamrocks don't come out easily, freeze for a bit longer.