Instructions: Cream butter and creme de menthe in small mixing bowl.

Add powdered sugar and food color, beating until smooth. Place dollops of mixture over Traditional Cocoa Fudge while cooling.

Press evenly over fudge. Sprinkle with nuts, pressing in lightly. Cool and cut into 1-inch squares.

Makes 45 to 64
squares.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.