- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 1/4 cup butter
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- 1 cup Keebler® Fudge Shoppe® Grasshopper® Fudge Mint Cookies, chopped into small pieces (8 to 10 cookies per cup)
- Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 – 5 minutes, stirring constantly.
- Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Grasshopper(R) Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm.
- Cut into desired shapes or sizes. Serve at room temperature.