Grasshopper Fudge

This quick and easy Grasshopper Fudge is a chocolate-mint dream made right in the microwave. With crushed sandwich cookies, peppermint, and creamy white chocolate, it’s perfect for the holidays or anytime you need a no-fuss sweet treat.

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This easy grasshopper fudge recipe skips the candy thermometer and complicated steps. Just melt, mix, and chill! Made in the microwave with white chocolate, peppermint, and cookie chunks, this fudge sets up rich and creamy every time.

Grasshopper Fudge Ingredients

• White chocolate baking chips: I used Ghirardelli, but any good-quality white chocolate will work.
• Sweetened condensed milk
• Heavy cream
• Pure peppermint extract: Pure mint extract will also work.
• Leaf green gel food coloring: I used the Sunny Side Up Bakery brand (Hobby Lobbies brand).
• Chocolate double stuff sandwich cookies: I used Oreo double stuff brand sandwich cookies.

How to Make Grasshopper Fudge

1. Prep the pan: Line a 9×9 baking dish with parchment paper, leaving overhang for easy removal.
2. Melt the base: Combine white chocolate chips, sweetened condensed milk, and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth.
3. Add flavor and color: Stir in peppermint extract and food coloring until fully blended.
4. Add cookies: Fold in most of the crushed cookies, reserving some for topping.
5. Pour and chill: Spread into pan, top with remaining cookies, cover, and refrigerate for at least 4 hours until set.
6. Slice and serve: Lift fudge from pan using parchment. Slice into 25 squares and keep refrigerated.

How to Store Grasshopper Fudge

• To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
• To Freeze: To freeze the fudge, wrap the slices in parchment paper and then in aluminum foil. Store it in a freezer-safe container for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.
• Stored properly, this fudge stays fresh and delicious for weeks—perfect for making ahead.

More Easy Fudge Recipes

Easy Oreo Fudge

Buckeye Fudge

Cookie Dough Fudge

Milky Way Fudge

More Homemade Fudge Recipes

• Turtle Fudge
• Lemon Fudge
• Fireball Fudge
• Hot Chocolate Fudge
• Fantasy Fudge
• Boston Cream Fudge
• Rocky Road Fudge

5 from 3 votes

Grasshopper Fudge

Author — Jennifer Fishkind

Serves — 25

Rich, creamy, and packed with mint chocolate cookie crunch. This Grasshopper Fudge is the perfect 5-minute no-bake treat.

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Prep Time 10 minutes mins

Cook Time 2 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 12 minutes mins

Ingredients

 

• ▢ 22 ounces package of good-quality white chocolate baking chips (or 624-gram) I used Ghirardelli
• ▢ 14 ounces can of sweetened condensed milk (or 396-gram)
• ▢ ¼ cup heavy cream
• ▢ 1½ teaspoons pure peppermint extract
• ▢ 4-6 drops drops leaf green gel food coloring I used the Sunny Side Up Bakery brand-Hobby Lobbies brand
• ▢ 30 quartered chocolate double stuff sandwich cookies I used Oreo double stuff brand sandwich cookies (Divide out 1½ cups for topping)

Instructions

 

• Line a 9×9 baking dish with parchment paper. (If you don’t have any parchment paper on hand, you can line the baking dish with heavy-duty aluminum foil. Be sure to lightly spray the foil with nonstick cooking spray) Be sure to leave a bit of an overhang of parchment paper to help lift the fudge out of the pan.
• Add the white chocolate chips, sweetened condensed milk, and heavy cream to a medium size microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval until the chips are melted and smooth.
  22 ounces package of good-quality white chocolate baking chips, 14 ounces can of sweetened condensed milk, ¼ cup heavy cream
• Stir in the peppermint extract. Continue to stir just until incorporated.
  1½ teaspoons pure peppermint extract
• Stir in the green gel food color. Continue to stir until the color is uniform and no streaks remain.
  4-6 drops drops leaf green gel food coloring
• Fold in 3½ cups of quartered sandwich cookies.
  30 quartered chocolate double stuff sandwich cookies
• Spoon the fudge mixture into the prepared baking dish. Evenly distribute the remaining quartered sandwich cookies over the top of the fudge. Gently press the cookies into the fudge. Cover with plastic wrap and chill in the refrigerator for at least 4 hours or until the fudge is firmly set.
• Once the fudge is set, use the parchment paper edges to lift the fudge out of the baking dish. Use a large, sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep refrigerated until ready to serve.

Jenn’s Notes

Storage:

• To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 weeks.
• To Freeze: To freeze the fudge, wrap the slices in parchment paper and then in aluminum foil. Store it in a freezer-safe container for up to 3 months. Allow the fudge to thaw overnight in the refrigerator before serving.

Jenn’s Notes:

• Use good-quality white chocolate like Ghirardelli.
• Don’t substitute evaporated milk—it won’t set.
• Line pan with parchment or foil for easy lifting.
• Broken cookies are fine if you don’t want to quarter them.
• Regular food coloring works; just use a few extra drops.

Nutrition Info

Calories: 261kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 99mg | Potassium: 167mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg

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