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.
Course Dessert, Fun Food!, Sweet Treats
Cuisine American
Keyword chocolate, chocolate fudge, fudge, girl scout cookies, girl scout mint cookies, mint
Servings 64pieces
Author Wendy Perry
Ingredients
1 ½cupssemi-sweet chocolate chips
1 ½cups white chocolate chips
114-ounce cancondensed milk
6tablespoonsbutter
1 ½teaspoonsmint extract
4-5dropsgreen food coloring
12thin mint cookies, roughly chopped
Instructions
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.