Ingredients

• 1 1/2 cups sugar
• 1/3 cup unsweetened cocoa powder
• 1 can (5 ounces) evaporated milk (not condensed milk)
• 1/2 stick (1/4 cup) butter or margarine (not spread)
• 1 cup (6 ounces) mint-flavored semisweet chocolate chips
• 16 round chocolate sandwich cookies

Instructions

1. Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.;