How to Make Delicious Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF. This is such an easy way to make fudge of any flavour. You don't even need the biscuit base. This is such an easy way to make fudge of any flavour.

This is a lovely dessert, like a cookie on a cheesecake base. The Betty Crocker brand of vanilla buttercream style frosting is free from gluten, dairy, egg & soy • white chocolate, see my free-from recipe link below • mint. Great recipe for Vickys Double Grape Slushie, GF DF EF SF NF. You can have Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

1. Prepare 50 grams of bourbon cream biscuits or oreo cookies - roughly 5 cookies, my free-from recipe link is below.
2. You need 450 grams of stiff buttercream frosting - don't make it too loose. The Betty Crocker brand of vanilla buttercream style frosting is free from gluten, dairy, egg & soy.
3. You need 340 grams of white chocolate, see my free-from recipe link below.
4. It's 2 tsp of mint extract.
5. You need of green gel food colouring.

Patrick's Day with Corned Beef and Cabbage and top it off with some kind of "green" dessert. I found this recipe and it was so delicious! I did add a layer of fudge to the bottom of the chocolate pie crust! I will definitely be making this again and will.

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF step by step

1. Put the cookies in a ziplock bag, press the air out, seal it and then beat it with a rolling pin to break them into crumbs. You can use a food processor if you prefer https://cookpad.com/us/recipes/360763-vickys-oreo-cookies-gf-df-ef-sf-nf.
2. Line a swiss roll or jelly roll tin with parchment paper.
3. Pat the cookie crumbs evenly into the bottom of the tin.
4. Put the buttercream in a large mixing bowl. I would use 350g/12oz butter (gold foil wrapped Stork block margarine is dairy & soy-free) to 675g/1.5lbs powdered sugar if I was making my own for this.
5. Mix in the mint extract and a little gel green to make the buttercream a pale pastel green colour.
6. Melt the broken chocolate in a microwaveable bowl on high in 30 second increments until done or over a bain marie on the stove https://cookpad.com/us/recipes/343048-vickys-homemade-white-chocolate-gf-df-ef-sf-nf.
7. Stir it into the buttercream and mix well, it'll start to stiffen very quickly.
8. Spoon the mixture over the cookie crumb base and smooth over the top with a wet spoon.
9. Top with some chocolate strands if you like. The Dr Oetker ones are free-from. Chill in the fridge for at least an hour.
10. Cut into squares and serve.

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