Vickys Quick St Patricks Day Fudge, Grasshopper Pie Style, Gluten, Dairy, Egg & Soy-Free

1. 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.

2. 2

   You can use a food processor if you prefer

3. 3

   Line a swiss roll or jelly roll tin with parchment paper

4. 4

   Pat the cookie crumbs evenly into the bottom of the tin

5. 5

   Put the buttercream in a large mixing bowl.

6. 6

   You can make your own if you prefer but make it quite stiff.

7. 7

   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

8. 8

   Mix in the mint extract and a little gel green to make the buttercream a pale pastel green colour

9. 9

   Melt the broken chocolate in a microwaveable bowl on high in 30 second increments until done or over a bain marie on the stove

10. 10

    Stir it into the buttercream and mix well, it'll start to stiffen very quickly

11. 11

    Spoon the mixture over the cookie crumb base and smooth over the top with a wet spoon

12. 12

    Top with some chocolate strands if you like.

13. 13

    The Dr Oetker ones are free-from.

14. 14

    Chill in the fridge for at least an hour

15. 15

    Cut into squares and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.