Thin mint fudge is one of the easiest fudge recipes you'll ever make and is a show-stopper! Thin mint cookies, chocolatey fudge, and a minty flavor. The perfect treat for any mint lover.
You might also like our other fudge and desserts: Butterfinger fudge, toffee fudge, or our butterscotch crockpot candy! You might even like our shortcut grasshopper cookies made with Ritz crackers and andes mints!
Because we're making two layers you are essentially making two (half) batches of fudge. Let's start with the chocolate layer.
Finely chop 1 cup of grasshopper or thin mint cookies (about 20 cookies). Set those aside.
Prepare an 8-inch or 9-inch square baking pan by buttering it, spraying it with cooking spray, or lining it with parchment paper (my preferred method).
In a heavy saucepan combine chocolate chips, butter, and sweetened condensed milk (½ can). Heat on LOW and stir until smooth and melted.
Stir in half of the chopped cookies.
Spread the chocolate mixture into the prepared pan.
For the mint layer, combine white chocolate chips, butter, and sweetened condensed milk in a medium saucepan. Heat on LOW and stir until smooth and melted. Stir in green food coloring and peppermint extract.
Spread this layer over the chocolate later. Smooth out with a rubber spatula.
Sprinkle the remaining chopped cookies on top of the fudge and press them in slightly with the back of a wooden spoon.
Chill for an hour to allow it to set up.
Remove the fudge from the pan (by lifting the parchment paper) and slice it into 36 small squares. If you did not use parchment paper to line the pan, run a butter knife around the edge of the pan to loosen the fudge.
Store fudge at room temperature in an airtight container. Cookies will be crunchy at first but will soften over time. Thin mint fudge is best eaten within 7 days.
Watch our step by step video!
Have you tried making 5-minute fudge before? It's called 5-minute fudge, but that's just the active time it takes to mix the ingredients. It needs a little time to set up so it's more like 30-minute fudge or 1-hour fudge, but you don't need a candy thermometer to make it and you don't need to worry about cooking it until a certain stage. If you can melt chocolate chips in a pan or in the microwave, you can make this recipe!
Grasshopper Mint Chocolate Fudge Recipe
Our mint fudge is INSANE. Loaded with mint flavor and chopped thin mint (grasshopper) cookies and two layers of fudge. It’s easy to make and looks so fancy! One batch makes 36 squares of fudge. I love the crunch that the cookies add to the fudge. Thin mint fudge is perfect to add to Christmas cookie and candy platters. You can use peppermint extract or mint extract. I prefer the flavor of peppermint extract, but it's totally up to you. As far as cookies go I'll usually grab a package of Keebler Grasshopper cookies or a store-brand equivalent.
Thin Mint Fudge Ingredients
Chocolate Layer- 12 oz. semisweet chocolate chips
- ½ can (7 oz.) of sweetened condensed milk
- 1 teaspoon butter
- 1 cup chopped thin mint (grasshopper) cookies (divided)
- 12 oz. white chocolate chips
- ½ can (7 oz.) of sweetened condensed milk
- 1 teaspoon butter
- 4-5 drops of green food coloring
- ½ teaspoon peppermint extract (can also add a splash of vanilla extract, if desired)
How To Make Thin Mint Fudge
Because we're making two layers you are essentially making two (half) batches of fudge. Let's start with the chocolate layer.
Finely chop 1 cup of grasshopper or thin mint cookies (about 20 cookies). Set those aside.
Prepare an 8-inch or 9-inch square baking pan by buttering it, spraying it with cooking spray, or lining it with parchment paper (my preferred method).
In a heavy saucepan combine chocolate chips, butter, and sweetened condensed milk (½ can). Heat on LOW and stir until smooth and melted.
Stir in half of the chopped cookies.
Spread the chocolate mixture into the prepared pan.
For the mint layer, combine white chocolate chips, butter, and sweetened condensed milk in a medium saucepan. Heat on LOW and stir until smooth and melted. Stir in green food coloring and peppermint extract.
Spread this layer over the chocolate later. Smooth out with a rubber spatula.
Sprinkle the remaining chopped cookies on top of the fudge and press them in slightly with the back of a wooden spoon.
Chill for an hour to allow it to set up.
Remove the fudge from the pan (by lifting the parchment paper) and slice it into 36 small squares. If you did not use parchment paper to line the pan, run a butter knife around the edge of the pan to loosen the fudge.
Store fudge at room temperature in an airtight container. Cookies will be crunchy at first but will soften over time. Thin mint fudge is best eaten within 7 days.
Easy Chocolate Mint Fudge Recipe
Easy Thin Mint Fudge
Thin mint fudge is one of the easiest fudge recipes you'll ever make and is a show-stopper! Thin mint cookies, chocolatey fudge, and a minty flavor.
Print
Pin
Rate
Servings: 36 pieces
Calories: 175kcal
Ingredients
Chocolate Layer
- ½ can sweetened condensed milk (7 oz.)
- 1 12 oz. bag semisweet chocolate chips
- 1 teaspoon butter
- 1 cup chocolate mint cookies 20 cookies (chopped), divided
Green Mint Layer
- 1 12 oz. bag white chocolate chips
- ½ can sweetened condensed milk (7 oz.)
- 1 teaspoon butter
- ½ teaspoon peppermint extract
- 4-5 drops green food coloring
Instructions
- Line a 8x8 baking dish with parchment paper (or butter the dish to prevent fudge from sticking).
Chocolate Layer
- Heat semisweet chocolate chips, butter, and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and chocolate chips have melted completely.
- Stir in ½ of the chopped chocolate cookies.
- Spread fudge mixture in baking dish with a rubber spatula.
Green Mint Layer
- Heat white chocolate chips, butter, and sweetened condensed milk in a medium saucepan over low heat. Stir until smooth and white chocolate chips have melted completely.Stir in food coloring and peppermint extract.
- Spread green mint fudge mixture in a baking dish on top of the chocolate layer with a rubber spatula. Note: This layer will be thinner and easier to spread than the chocolate cookie layer.
- Cover with remaining chopped cookies. Gently press cookies against the fudge (with the back of a spoon).
- Refrigerate fudge until cooled and set, about an hour.
- Remove fudge from dish (lift parchment paper) and slice fudge into 36 pieces with a sharp knife.
Notes
How to microwave 5-minute fudge: you can make fudge in the microwave instead of using the stove. Heat chocolate chips in a microwave-safe bowl in 30-second increments, stirring, until smooth and creamy. Stir in sweetened condensed milk.
How to store 5-minute fudge: Fudge can be stored on the counter in an airtight container for at least 7 days. It's never lasted longer than that in our home (we eat it too fast!).
Mint Extracts
Peppermint extract OR mint extract can be used in this recipe. I prefer the flavor of peppermint extract.
Nutrition
Calories: 175kcal
Trace says
Hey randy - these look delicious BUT, we do not have thin mint or grasshopper cookies in Aust, never heard of them. Any idea what an equivalent is ? Are thin mints stuffed/ choc coated/ cream filled or what? Also what teaspoons are you? US? I need to change measures to metric & our teaspoons are complete different size. Thanks
Brandy says
Hi! If you have Oreos or mint Oreo cookies those could work. The fudge will still have a mint flavor from the extract. Thin mints are just crunchy chocolate mint cookies.