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Chocolate Mint Cookie Crunch Fudge

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“This recipe came from the Womans Day holiday baking magazine Dec. 2002. It's very easy to make, and delicious!”
READY IN:
16mins
YIELD:
64 1inch squares
UNITS:
US

Ingredients Nutrition

  • 1 12 cups sugar
  • 13 cup unsweetened cocoa powder
  • 1 (5 ounce) can evaporated milk (not condensed milk)
  • 14 cup butter or 14 cup margarine (not spread)
  • 1 cup mint chocolate chips (6oz,or semisweet chocolate chips and 1/2 tsp. mint extract)
  • 16 round chocolate sandwich style cookies

Directions

  1. Line an 8-inch square pan with foil; grease foil.
  2. Mix sugar and cocoa in a heavy 3-quart saucepan.
  3. Stir in milk and butter.
  4. Bring to boil over medium heat, stirring constantly.
  5. Without stirring, boil vigorously 5 minutes.
  6. Remove from heat; add chips and stir until melted and smooth.
  7. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over top.
  8. Refrigerate 6 hours until firm.
  9. Invert pan, peel off foil, invert fudge and cut in 1-in.
  10. squares.

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