Chocolate-Mint cookie crunch fudge
From Food Network "In food today" Show #IN0004
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
1 can (5oz) evaporated milk
1/2 stick (1/4 cup) butter or margarine
1 cup (6oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 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 into 1-inch squares.
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