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. Use different extracts and colours to make strawberry, chocolate, vanilla,…more


  1. 50 grams bourbon cream biscuits or oreo cookies – roughly 5 cookies, my free-from recipe link is below

  2. 450 grams 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. 340 grams white chocolate, see my free-from recipe link below

  4. 2 tsp mint extract

  5. green gel food colouring


  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

  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

  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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