Chocolate mint cookie crunch fudge
64 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ⅓ | cup | Unsweetened cocoa powder |
| 1 | can | (5 oz) sweetened condensed milk |
| ¼ | cup | Butter or margarine; not spread |
| 1 | cup | Mint-flavored semisweet chocolate chips |
| 16 | Round chocoalte sandwich cookies | |
Directions
Line an 8-inch square pan with foil; grease foil. Mix sugar and cocoa in heavy 3-qt. saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously for 5 minutes.
Remove from heat; add chips and stir until melted and smooth.
Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate for 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
Recipe by: Woman's Day - ⅙/98 Posted to MC-Recipe Digest V1 #971 by Carol Taillon <taillon@...> on Dec 25, 1997