Crispy Girl Scout Cookie Butter Mint Fudge
Each January, we look forward to the appearance of our annual treats … Girl Scout cookies! We all have our favorites, but their biggest seller remains the thin mint. Set aside a few to make this crispy, fudgy treat. During off season, substitute thin mint “grasshopper” cookies from your grocery store.
Ingredients
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1½ cups semi-sweet chocolate chips
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1½ cups white chocolate chips
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1 can (14 ounces) condensed milk
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6 tablespoons butter
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1½ teaspoons mint extract
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4–5 drops green food coloring
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12 thin mint cookies, roughly crumbled
Directions
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Heat chocolate chips in a microwave-safe bowl at 30-second intervals, stirring, until softened, about 1½ minutes. Stir in 3 tablespoons butter and ½ can condensed milk. Fold in cookies, saving about ½ cup for scattering on top.
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Repeat with white chocolate chips. Mix in remaining condensed milk, 3 tablespoons butter, extract and food coloring. Stir until well combined.
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Line an 8" x 8" dish with wax or parchment paper. Spoon dollops of chocolate and green chocolates throughout the dish. Swirl them together using a knife or skewer. Scatter with the reserved cookie crumbs and press lightly into fudge. Chill 2 hours and cut into bite-sized pieces.
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Store refrigerated in covered container 2–3 weeks or in freezer up to 3 months.
