The holidays are almost here and that means Christmas cookie season! This Grasshopper Fudge is a delicious addition to all your holiday baking.
Servings 117 1 inch squares
- 3/4 cup unsalted butter
- 3 cups granulated sugar
- 5 ounce can evaporated milk
- 11 ounce bag white chocolate chips
- 7 ounce jar marshmallow creme
- 1 teaspoon peppermint extract
- 3/4 cup crushed grasshopper cookies, divided
- green food coloring, optional
Line a 13x9 pan with foil or parchment paper. Spray lightly with nonstick spray and set aside.
Heat a large saucepan over medium heat. Add butter and allow to melt. Stir in sugar and evaporated milk. Bring mixture to a boil and cook for 4 minutes, stirring constantly. After 4 minutes, remove from heat.
Stir in white chocolate chips, marshmallow creme, peppermint extract and all but 2 tablespoons of the grasshopper cookie crumbs. Add a drop of green food coloring and mix. Add more until you have the desired color.
Spread into the prepared pan. Sprinkle with remaining 2 tablespoons of cookie crumbs. Place in refrigerator and chill for at least 2 hours. Cut into 1-inch squares. Store in the refrigerator in an airtight container.