Chocolate Mint Cookie Crunch Fudge Recipes

SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE

Steps:

• In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat.
• Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
• Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
• *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
• ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.

DARK CHOCOLATE PEPPERMINT FUDGE

Steps:

• Combine chocolate chips, sweetened condensed milk, butter, peppermint extract, and salt in a large microwave-safe bowl.
• Heat in the microwave on medium-high until chips are melted, 5 to 6 minutes, stirring every 2 minutes.
• Pour chocolate mixture into an 8x8-inch silicone baking dish; top with crushed peppermint candies. Lightly press candies, using the back of a spoon, into chocolate mixture. Refrigerate until set, 1 hour.

MINT CHOCOLATE COOKIE CRUNCH

Steps:

• Line baking sheets with waxed paper; set aside. In a microwave or heavy saucepan, melt chocolate chips. Stir in extract. Combine cookies and cereal in a large bowl. Add chocolate mixture and stir to coat. Drop by tablespoonfuls onto prepared baking sheets; cool. Store in airtight containers at room temperature.

CHOCOLATE MINT COOKIES I

Steps:

• In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
• At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

CHOCOLATE MINT OREO FUDGE

Steps:

• Line a 9 x 9 inch baking pan with foil. Lightly spray with non stick cooking spray.
• In a large bowl add the white chips, marshmallow creme, food coloring, and mint extract. Set bowl aside.
• Chop the Oreo cookies just until coarsely chopped. Set aside 3/4 cup of the chopped cookies in a smaller bowl to sprinkle on the finished fudge.
• In a saucepan add the butter, sugar, and whipping cream. Bring to a boil over medium heat. Continue to cook and stir constantly for 5 more minutes after it comes to a boil.
• Pour this hot butter mixture into the bowl with the white chips and marshmallow creme. Combine well with a hand mixer until smooth and creamy. Be sure all of the chips are melted.
• Fold in the bigger bowl of chopped Oreos.
• Pour the mixture into the prepared pan, spread evenly in the pan.
• Add the smaller bowl of chopped Oreos and sprinkle over the top of the fudge. Press in gently.
• Let cool for about 2 hours. Place in fridge if you want it to set up quicker.
• After it has set up, lift the fudge out of the pan by grasping the foil edges.
• Remove foil and slice fudge and serve.