Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vickys st patricks fudge - grasshopper pie style, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

This is such an easy way to make fudge of any flavour. Use different extracts and colours to make strawberry, chocolate, vanilla, rum, orange - any flavour you like. You don't even need the biscuit base. This is such an easy way to make fudge of any flavour.

Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Vickys St Patricks Fudge - Grasshopper Pie Style, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.

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

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. Prepare 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. Prepare 340 grams white chocolate, see my free-from recipe link below
4. Get 2 tsp mint extract
5. Prepare green gel food colouring

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Instructions 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 - (see recipe)
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 - (see recipe)
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

Just log on to those sites specializing in these candy bar recipes. You can also study precisely how. Here is how you cook it. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique.

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