Andes Mint Chip Cookie Dough Fudge

• Vegetarian

• Produce

  • 2 cups Andes mint chips

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 cup Brown sugar, lightly packed
  • 1/2 cup Cocoa powder
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 1/2 cup Butter, salted
  • 2 tbsp Milk

Found on lordbyronskitchen.com

Ingredients

• ½ cup salted butter, room temperature
• ½ cup brown sugar, lightly packed
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup all purpose flour, sifted
• ½ cup cocoa powder, sifted
• ¼ teaspoon salt
• 2 cups Andes Mint Chips
• 1 teaspoon coconut oil

Directions

• Using a handheld mixer, blend together the butter, both sugars, vanilla extract, and milk until well incorporated.
• Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
• Stir in one cup of the Andes Mint Chips. Set mixture aside.
• Line a 9x9 pan with parchment paper.
• Press the mixture evenly into the pan, being sure to get into the corners. Once pressed, I used a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible.
• Set aside.
• In the meantime, over a double boiler, melt together the remaining one cup of Andes Mint Chips and the coconut oil until melted and smooth.
• Pour over the cookie dough and smooth evenly over the surface.
• Refrigerate for 2-3 hours until set. Allow to sit at room temperature for 5 minutes before cutting.
• Enjoy!