Preparation Steps

• Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. This will help with lifting the fudge out later.
• In a large bowl, cream together the softened butter and sifted powdered sugar until well combined. It may seem crumbly at first.
  0.5 cup Butter
• Add the milk, peppermint extract, and green food coloring (if using) to the butter and sugar mixture. Beat until smooth and creamy. If the mixture is too thick, add a little more milk, a teaspoon at a time.
  0.5 cup Butter
• Gently fold in the crushed Mint Oreo cookies until evenly distributed throughout the fudge mixture.
  0.5 cup Butter
• Spread the fudge mixture evenly into the prepared baking pan. Use a spatula to smooth the top.
• Refrigerate for at least 2-3 hours, or until firm. Once firm, lift the fudge out of the pan using the parchment paper overhang and cut into squares.