Chocolate Mint Oreo Fudge Recipes

Steps:

• Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended., Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• Line a 9 x 9 inch baking pan with foil. Lightly spray with non stick cooking spray.
• In a large bowl add the white chips, marshmallow creme, food coloring, and mint extract. Set bowl aside.
• Chop the Oreo cookies just until coarsely chopped. Set aside 3/4 cup of the chopped cookies in a smaller bowl to sprinkle on the finished fudge.
• In a saucepan add the butter, sugar, and whipping cream. Bring to a boil over medium heat. Continue to cook and stir constantly for 5 more minutes after it comes to a boil.
• Pour this hot butter mixture into the bowl with the white chips and marshmallow creme. Combine well with a hand mixer until smooth and creamy. Be sure all of the chips are melted.
• Fold in the bigger bowl of chopped Oreos.
• Pour the mixture into the prepared pan, spread evenly in the pan.
• Add the smaller bowl of chopped Oreos and sprinkle over the top of the fudge. Press in gently.
• Let cool for about 2 hours. Place in fridge if you want it to set up quicker.
• After it has set up, lift the fudge out of the pan by grasping the foil edges.
• Remove foil and slice fudge and serve.