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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, vickys st patricks fudge - grasshopper pie style, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook vickys st patricks fudge - grasshopper pie style, gf df ef sf nf using 5 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF:
  1. Get 50 grams bourbon cream biscuits or oreo cookies - roughly 5 cookies, my free-from recipe link is below
  2. Get 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. Get 340 grams white chocolate, see my free-from recipe link below
  4. Make ready 2 tsp mint extract
  5. Take green gel food colouring
Steps to make 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
  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 - - https://cookpad.com/us/recipes/343048-vickys-homemade-white-chocolate-gf-df-ef-sf-nf
  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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