Halloween in the U.S. usually means facing hordes of trick-or-treaters and passing out mass-produced candy. Kids love the neon-bright colors and abundance of sugar. Their parents appreciate the fact that those treats are pre-wrapped and a smaller size.
While still wanting to join in, many adults crave a treat with more subtle flavors than those labeled “Sugar Blasted,” “Flaming Hot,” and “Chewylicious.”
Yeah–“Chewylicious” is a thing.
The following fudge recipe includes chocolate, butter, and peppermint extract. It also sneaks in a few of the traditional halloween-type treats with the inclusion of Oreo Mint Thins.
This fudge needs to be refrigerated to set, so make this earlier in the day so that you can have a plate ready to snack on as you greet the trick-or-treaters. And if you make an extra-large batch, offer to share with your adult neighbors who are accompanying their kids. They just might enjoy a more adult snack!
Mint Cookies-And-Cream Fudge
- 16 oz. chocolate, finely chopped
- 1 (14 oz.) can sweetened condensed milk
- 2 Tablespoon unsalted butter, diced
- 1/4 to 1/2 teaspoon peppermint extract, depending on preference
- 1/4 teaspoon kosher salt
- 3 cups chopped thin mint sandwich cookies (such as Oreo Mint Thins)
- Cooking spray
- Measuring spoons
- Measuring cups
- 8 x 8 baking pan
- Parchment paper
- Medium or large heatproof bowl
- Rubber spatula
- Cutting board
1. Line baking pan with parchment paper, leaving a 2 inch overhang on two sides. Lightly coat with cooking spray.
2. Place the chocolate, milk, butter, extract, and salt in a medium or large heatproof bowl. Set the bowl over a medium saucepan filled with 2 inches of simmering water over medium-low heat (do not allow the bottom of the bowl to touch the water). Cook, stirring, occasionally with a rubber spatula, until the chocolate melts and the mixture is smooth, 8 to 10 minutes. Remove from heat and stir in 2 cups chopped cookies.
3. Transfer the mixture to the prepared pan, smoothing the top, then top with the remaining cookies, slightly pressing them into the fudge. Chill for at least 2 hours, then use the paper overhangs to lift the fudge out of the pan. Cut into 24 squares.
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