Recipes..Thin Mint Fudge Brownies cake
Ingredients
1 box brownie mix, for a 9x13 pan
1 - 14 ounce can sweetened condensed milk
1 teaspoon mint extract
3 1/4 cups white chocolate chips
2 Tablespoons butter
1 - 7 ounce jar marshmallow cream
green gel color
1 cup chopped chocolate mint cookies
Instructions
Bake the brownies according to the directions on the back. Cool completely. Press the brownies down with your hand gently, so they are even all over.
Stir together the mint extract and sweetened condensed milk.
In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir until melted and creamy.
Add the marshmallow cream and stir until melted. Use a toothpick to add a little green gel color until it is the desired green color of your choice. Pour on top of the cooled brownies.
Sprinkle the top with the cookie crumbs. Press into the fudge gently with the back of a spoon. Refrigerate for at least 4 hours before trying to cut into squares. Keep refrigerated. Makes 70 squares.
1 box brownie mix, for a 9x13 pan
1 - 14 ounce can sweetened condensed milk
1 teaspoon mint extract
3 1/4 cups white chocolate chips
2 Tablespoons butter
1 - 7 ounce jar marshmallow cream
green gel color
1 cup chopped chocolate mint cookies
Instructions
Bake the brownies according to the directions on the back. Cool completely. Press the brownies down with your hand gently, so they are even all over.
Stir together the mint extract and sweetened condensed milk.
In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk. Stir until melted and creamy.
Add the marshmallow cream and stir until melted. Use a toothpick to add a little green gel color until it is the desired green color of your choice. Pour on top of the cooled brownies.
Sprinkle the top with the cookie crumbs. Press into the fudge gently with the back of a spoon. Refrigerate for at least 4 hours before trying to cut into squares. Keep refrigerated. Makes 70 squares.
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