Thursday, 6 June 2013

Chocolate Cookie Dough Fudge

My family is pretty big on fudge. We all love it and whenever it gets made, it doesn't last long. But I was never the one who made it often.

My sister would be the master fudge-maker in our home. Whenever she wanted a sweet treat, she'd whip up a quick batch of fudge for us all to chow down on.

I'm always a little nervous when I try making fudge because it's so finicky and it needs to be a specific temperature for it to set properly. But as soon as I found this recipe, I knew I needed to make it ASAP.

I whipped up a batch of this fudge for a school event/potluck. As soon as I put the dish on the table, all the squares had disappeared in a matter of minutes.

If that's not a good sign, then I don't know what is!

This fudge is the best of everything: chocolate, cookie dough, and fudge all rolled into one. It's sweet and rich but is totally worth it! Enjoy :)

Chocolate Cookie Dough Fudge
Prep Time: 30 mins         Chill Time: 1 hour           Yields ~ 30 squares

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 Tbsps milk
1 tsp vanilla
1/2 tsp salt
1 cup flour
3/4 cup mini semi-sweet chocolate chips

2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1 (15oz) can sweetened condensed milk

1) In a large bowl, combine butter, both sugars, milk, and vanilla and mix until completely combined. Add salt and flour. Stir in chocolate chips.
2) You will need about 1 1/2 cups of dough, you can freeze any leftovers. Form your cookie dough into marble sized balls. Place them on a parchment paper-lined pan and put them in the freezer for 15 minutes.
3) Butter the bottom of an 8x8 pan.
4) In a medium saucepan over medium high heat, melt the chocolate chips and sweetened condensed milk together. Stir frequently. When chocolate is completely melted, remove from heat.
5) Remove cookie dough from freezer and gently fold into the chocolate mixture.
6) Pour mixture into prepared pan immediately and spread to even out.
7) Chill for at least one hour. Cut into squares. Store in an airtight container in the fridge.

(Recipe adapted from Cookies & Cups)

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