Crispy Girl Scout Cookie Butter Mint Fudge

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Servings: About 64 pieces

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

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

Directions

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.