Have you ever been so satisfied with a recipe you’ve prepared that you hated to see it get eaten up? That was the case with this Andes Mint Chip Cookie Dough Fudge. To fully understand why, let me tell you a little story about the Andes Mint Chips.
For some unknown reason or another, it can be rather difficult to find certain food items in Canada. These Andes Mint Chips are one of those items; others include Kraft Caramel Bits, or Cinnamon flavoured chips… hmmm… seems it’s all baking related stuff.
Well, whenever I get an opportunity to go across the border into the United States, I try my best to load up on the things I can’t find here. I mean, really, why the hell a large metropolis like Toronto can’t find room on a store shelf to place a few bags of Andes Mint Chips is beyond me! Yes, I’ve even tried bulk stores – nadda!
So, you see, when John.e and McKenna both concluded that the fudge was delicious, (or as John.e put it – exquisite!) it didn’t take long for the 36 pieces to disappear. Rather than gripe about it, I should be happy that they enjoyed it so much, and in addition, take away this valuable lesson: double the recipe!
Now, Dear Reader, I’ve done the research for you, and if you run into a similar situation, you can substitute the Andes Mint Chips for regular mint flavoured chocolate chips. You’ll achieve a very similar flavour, but the bits of green colour strewn throughout the fudge will obviously not be present.
If you’re reading this and you know where I can locate these food items, send an email, leave a comment, or hire a plane to write a message in the sky. #notkidding #neednotwant
Andes Mint Chip Cookie Dough Fudge
- 1/2 cup salted butter, room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup all purpose flour, sifted
- 1/2 cup cocoa powder, sifted
- 1/4 teaspoon salt
- 2 cups Andes Mint Chips
- 1 teaspoon coconut oil
- 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 9"x9" 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.