Every once in a while I’ll make something like Double Stuff Oreo Chocolate Chip Shortbread that uses up the Oreo filling but not the cookies. Five+ months later and it’s probably time to clear the bag of Oreo cookie’s out of the freezer… What better way than by adding them to chocolate?

Ingredients:

• 48 Oreo cookies (just the cookie, not the filling)
• 3 cups dark chocolate chips
• 1 can sweetened condensed milk
• dash salt
• 1 1/2 teaspoons vanilla
• 1 cup mint chocolate chips

Line an 8X8″ square pan with parchment or nonstick foil. Cover the bottom with 16 of the cookies in a four by four pattern. Set aside.

Combine the chocolate chips, sweetened condensed milk, and salt in a medium pot over low heat.

Cook, stirring frequently, until the chocolate is fully melted and the mixture is smooth. Remove from the heat and stir in the vanilla and mint chocolate chips. Continue stirring until the vanilla is evenly mixed in, not worrying if the mint chips fully mix in.

Spread half the mixture over the bottom layer of cookies, then top with a second layer of 16 cookies.

I seriously misjudged what half was, and could have covered the bottom layer of cookies more thoroughly.

Spread the remaining half of the fudge over the second layer of cookies, and top with the remaining 16 cookies.

Refrigerate until firm, about 2 hours.

Cut into chunks, and use to make everyone around you fat.

A satisfactory fate for those Oreos! Yum. Oh, I liked this level of mint-y-ness, but I suppose if you wanted a breath mint level of mint, you could change some/all of the vanilla out for mint extract. Do so at your own risk!

Crunchy Mint Fudge

• 48 Oreo cookies (just the cookie, not the filling)
• 3 cups dark chocolate chips
• 1 can sweetened condensed milk
• dash salt
• 1 1/2 teaspoons vanilla
• 1 cup mint chocolate chips

Line an 8X8″ square pan with parchment or nonstick foil. Cover the bottom with 16 of the cookies in a four by four pattern. Set aside.

Combine the chocolate chips, sweetened condensed milk, and salt in a medium pot over low heat. Cook, stirring frequently, until the chocolate is fully melted and the mixture is smooth. Remove from the heat and stir in the vanilla and mint chocolate chips until the vanilla is evenly mixed in, allowing some mint chips to remain incompletely melted.

Spread half the mixture over the bottom layer of cookies, then top with a second layer of 16 cookies. Spread the remaining half of the fudge over the second layer of cookies, and top with the remaining 16 cookies. Refrigerate until firm, about 2 hours, then cut into pieces.