- 1 pkg. (10oz) fudge mint cookies (Keebler or any store brand work)
- 2 tablespoons coconut or vegetable oil, divided
- 11 oz white melting wafers (or white chocolate chips*)
- 2 to 3 drops peppermint oil (or ½ tsp mint extract)
- 1 pkg (4.67 oz) Andes mints divided (set aside 4 or 5 mints)
- green food coloring
- Line an 8×8 pan with parchment paper, lay in a single layer 16 fudge mint cookies. Set aside.
- In a small bowl, add 1 tablespoon coconut oil to the melting wafers. Cook for 1 minute in the microwave. Stir well and continue to cook in 30 second increments, stirring after each, until melted and smooth. Stir in peppermint oil (or mint extract) and two to three drops of green food coloring. Pour mixture over mint cookies and set aside.
- In a small bowl, mix together 1 tablespoon oil and the unwrapped Andes mints (setting aside 4 to 5 mints). Cook for 45 seconds in the microwave. Stir well and continue to cook in 15 second increments, stirring after each, until melted and smooth. Pour over white chocolate layer and carefully spread.
- Using a knife or spatular, swirl a few times (I only do a few runs through).
- Roughly chopped the reserved mints and a few fudge mint cookies and sprinkle evenly over the top of the chocolate mixture.
- Place in the refrigerator for two hours or until completely set. Once set, remove chocolate from package and cut or break into smaller pieces. Store in a cool, dry place.
- If using white chocolate chips, be careful when you’re melting them because they can seize up. After the first minute of cooking them, reduce the power level to 50% for the 30 second increments.
- Prep Time: 10 mins
- Cook Time: 1-2 hours chill time