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.
1½ cups semi-sweet chocolate chips
1½ cups white chocolate chips
1 can (14 ounces) condensed milk
6 tablespoons butter
1½ teaspoons mint extract
4–5 drops green food coloring
12 thin mint cookies, roughly crumbled
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.
Repeat with white chocolate chips. Mix in remaining condensed milk, 3 tablespoons butter, extract and food coloring. Stir until well combined.
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.
Store refrigerated in covered container 2–3 weeks or in freezer up to 3 months.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.