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+ servings
Close up of two pieces of grasshopper fudge.

Grasshopper Fudge

The holidays are almost here and that means Christmas cookie season! This Grasshopper Fudge is a delicious addition to all your holiday baking.
Course Dessert
Cuisine American
Keyword grasshopper fudge
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Servings 117 1 inch squares
Author Meghan Payne-Hensley


  • 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.