Ultimate Making Recipe Vickys St Patricks Fudge Grasshopper Pie Style GF DF EF SF NF Delicious Steady

Home recipe ultimate Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF easy, yummy, practical.

5 ingredients, 10 steps, cooking Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

Good Afternoon every body, at this time you can cook recipe Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF with 5 ingredients and 10 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 5 ingredients and 10 stages of easy cooking Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF.

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

1. You need 50 grams : bourbon cream biscuits or oreo cookies - roughly 5 cookies, my free-from recipe link is below.
2. You need 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. It’s 340 grams : white chocolate, see my free-from recipe link below.
4. Prepare 2 tsp : mint extract.
5. Prepare : green gel food colouring.

If all basic ingredients Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

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Process Cooking Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF

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 brqq

1. Line a swiss roll or jelly roll tin with parchment paper brqq
2. Pat the cookie crumbs evenly into the bottom of the tin brqq
3. 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 brqq
4. Mix in the mint extract and a little gel green to make the buttercream a pale pastel green colour brqq
5. 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 brqq

1. Stir it into the buttercream and mix well, it'll start to stiffen very quickly brqq
2. Spoon the mixture over the cookie crumb base and smooth over the top with a wet spoon brqq
3. Top with some chocolate strands if you like. The Dr Oetker ones are free-from. Chill in the fridge for at least an hour brqq
4. Cut into squares and serve brqq
5. Finish and Enjoy.

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