1cupchocolate mint cookies20 cookies (chopped), divided
Green Mint Layer
112 oz.bag white chocolate chips
1/2cansweetened condensed milk(7 oz.)
1teaspoonbutter
1/2teaspoonpeppermint extract
4-5dropsgreen 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 1/2 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.
Video
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 ExtractsPeppermint extract OR mint extract can be used in this recipe. I prefer the flavor of peppermint extract.