Chocolate Mint Cookie Crunch Fudge

Ingredients:
• 1 1/2 cup, granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 can (5 oz) evaporated milk
• 1/2 stick (1/4 c) butter or margarine
• 1 cup (6 oz) mint-flavored semisweet chocolate chips
• 16 round chocolate sandwich cookies

Directions:
Line a 8″ square pan with foil; 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 min. 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 top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1″ squares.