Recipe courtesy of Elizabeth Alston

Chocolate-Mint Cookie Crunch Fudge

  • Total: 6 hr 25 min
  • Prep: 25 min
  • Cook: 6 hr
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1 1/2 cups sugar

1/3 cup unsweetened cocoa powder

1 can (5 ounces) evaporated milk (not condensed milk)

1/2 stick (1/4 cup) butter or margarine (not spread)

1 cup (6 ounces) mint-flavored semisweet chocolate chips

16 round chocolate sandwich cookies


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