Introduction: Peppermint Cookie Fudge

About: I'm a stay at home mum of 3 young kids and I love baking, decorating cookies, making cake pops and pretty much making any type of fun food that my kids will enjoy. I have a blog Bubble and Sweet where I share…

This peppermint cookie fudge packs a triple punch sensation with a delicious flavor, good looks and a texture combination of creamy and crunchy that makes it hard to stop at one piece.

Which is why you should probably make up a double batch.....or maybe 3. Y'know y'all will thank me for this advice once you are wrapping up pieces for gifts. I ended up with none left over for myself and I had to whip up another batch - true story :)

Anyhoo I made up batches of this fudge for Christmas teacher gifts and popped the pieces into little boxes wrapped with decorative Christmas Paper. They would also look great wrapped in simple clear cello wrap tied with ribbons.

But remember however you wrap them it's the thought that counts, and anyone that is lucky enough to receive this peppermint cookie fudge as a gift will know how much thought and will power went into handing these delicious treats over in one piece.

Peppermint cookie fudge makes 20 large pieces or 60ish small pieces - the ones in the picture are large

7 oz (200g) white marshmallows
1 1/2 cup white sugar
2/3 cup evaporated milk (not low fat)
1/4 tsp salt
9 oz (250 g) white chocolate chopped into small pieces
6 oz (170 g) dark chocolate chopped into small pieces
3 oz (85 g) milk chocolate chopped into small pieces
1 tsp vanilla extract
1/2 tsp peppermint extract
few drops green food color
6 to 8 chocolate cream filled cookies (eg. Oreo mint fudge creams or Regular Oreos or in Australia Arnotts Mint Slice)

Step 1: It's All About the Preparation

Line a 20cm X 20cm (8" X 8") square tin with foil.

Chop the chocolate cream cookies roughly into small pieces.

Place the white chocolate into a large bowl with 1/2 tsp peppermint extract and green food color.

Combine the dark (semi sweet) and milk chocolates together in another large bowl and add the vanilla.

Step 2: Melting, Melting, Melting

Pop marshmallows, sugar, evaporated milk and salt into a saucepan.

Place the saucepan onto a stove at medium low heat and stir until the marshmallows melt.

Continue to stir the mixture over the heat for another 5 to 7 minutes, do not allow it to boil.

Step 3: Mix and Pour

Pour half the marshmallow mixture into the bowl with white chocolate and the other half into the bowl with the combined dark (semi sweet) and milk chocolates. Allow to sit for 2 minutes.

Using electric mixer beat the chocolate fudge mixture for a couple of minutes at low speed. All the chocolate should be melted.

Spoon the mixture into the prepared tin, leaving a couple of tablespoons in the bowl to decorate with.Use the back of the spoon to level the mixture until it looks pretty smooth

Using a spoon or whisk mix the white chocolate mixture until all the chocolate pieces have melted. Spoon carefully onto the darker chocolate mixture and using the back of a spoon level the mixture until smooth.

Step 4: Decorate, Set and Slice

Take the reserved darker chocolate mixture and spoon 3 or 4 horizontal lines across the fudge. Take a knife (or the flat end of a spoon) and starting at the top of the pan push the knife into the fudge about half an inch (1cm) and pull the knife slowly towards the bottom of the pan (ie where you are standing) then move the knife over and starting at the bottom push the knife slowly back towards the top of the tin. This should make a marbled swirl. Continue until the whole top of the fudge has been 'swirled'.

Press the chopped cookies into the top of the fudge and place in the fridge to set for a few hours.

Optional - lick the bowls 'cause that fudge is too good to waste.

When the mixture is set, remove from fridge and turn the tin upside down on a cutting board. Peel off the foil. Turn the fudge right side up (cookie up) and using a sharp knife cut fudge into desired number of pieces.

For clean sharp sides as shown in the picture use a knife dipped into hot water and wipe down the knife between each cut.

Store in an airtight container for up to a week.

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