Grasshopper® Cookie Fudge

1 (7 ounce) jar marshmallow creme 1 1/2 cups granulated sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semi-sweet chocolate chips 1 teaspoon vanilla extract 1 cup Keebler® Fudge Shoppe® Grasshopper® Fudge Mint Cookies, chopped into small pieces (8 to 10 cookies per cup) Directions 1 Line an 8X8-inch pan with aluminum foil. Set aside. In a large sauce pan, combine the marshmallow creme, sugar, evaporated milk, butter, and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 - 5 minutes, stirring constantly. 2 Remove from heat and stir in chocolate chips. Stir until the chocolate is melted. Stir in the crushed Grasshopper® Cookies and vanilla. Pour into lined pan. Chill in refrigerator for 2 hours or until firm. 3 Cut into desired shapes or sizes. Serve at room temperature. Use any sharp knife to chop cookies into approximately 1/4 - 1/2 inch pieces. Or, if preferred, pulse cookies in your food processor. Cheesecake recipes