Categories: Christmas Cookies

Ingredients

• 6 tbsp butter, divided
• 1 pkg. milk chocolate chips
• 2 oz. unsweetened chocolate, chopped
• 14 oz. can sweetened condensed milk
• 1/4 cup crushed candy canes
• 1 tsp mint extract
• 16 Oreo cookies
• 1 1/2 cups mini marshmallows

Directions

1. Line an 8-inch square baking pan with foil, letting ends extend up sides; grease foil with 2 tbsp butter. In a metal bowl over simmering water, melt the chips, unsweetened chocolate and remaining 4 tbsp butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended.

2. 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. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-inch squares. Store between layers of waxed paper in an airtight container.

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