Chocolate Mint Cookie Crunch Fudge
1 1/2 cup, granulated sugar
1/3 cup unsweetened cocoa powder
1 can (5 oz) evaporated milk
1/2 stick (1/4 c) butter or margarine
1 cup (6 oz) mint-flavored semisweet chocolate chips
16 round chocolate sandwich cookies
Line a 8" square pan with foil; grease foil. Mix sugar and cocoa in
heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over
medium heat, stirring constantly. Without stirring, boil vigorously 5
min. Remove from heat; add chips and stir until melted and smooth.
Spread 1 cup in lined pan, top with cookies, then spread remaining fudge
evenly over top. Refrigerate 6 hours until firm. Invert pan, peel off
foil, invert fudge and cut in 1" squares.
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