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Grasshopper Fudge

  • Author: Mix and Match Mama


A really easy chocolate and mint recipe for your St. Paddy’s Day!  This fudge/bark/cookie concoction is actually perfect year around.


  • 1 package of Oreo cookies (we use g-free), divided
  • 3 cups of semi-sweet chocolate chips
  • 3 tablespoons butter
  • 2 cups of Andes Creme de Menthe Baking Chips
  • 1½ cups mini marshmallows


  1. Line an 8×8 square baking dish with foil (allow the edges to hang over). Lightly spray with Pam.
  2. Line Oreo cookies across the bottom of your pan until covered.  Reserve the extra cookies.
  3. Next, in a glass bowl, add in your butter and chocolate chips.  Carefully set this bowl over a little water in a sauce pan and bring to a bubble (you’re creating a double boiler).  Stir the chocolate and butter pretty constantly until it’s all melted together.  Carefully remove your glass bowl off of the boiling water and discard that water.
  4. Quickly, stir in your Andes baking chips and then pour this over your cookies.  I like to take a knife and spread it around.  Moving quickly, add your marshmallows to the top and then crush a handful of Oreos and add that to the top too.  Take a spatula and lightly pat everything down into the baking dish.
  5. Pop your “fudge” in the fridge to set about an hour.  After that, remove from fridge and break or cut into pieces and enjoy.
  6. When not using, store in the fridge.


You could melt your butter and chocolate chips in the microwave (stopping to stir occasionally), but I like the consistency of the chocolate better if I create my own double boiler on the stove.  If you’re not a gluten-free house, you can make this with any flavor Oreo cookie you love!

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