Description
This Milk and Cookies Fudge recipe is a rich and creamy treat combining white chocolate, sweetened condensed milk, and generous amounts of crumbled chocolate chip cookies and mini chocolate chips. A perfect indulgence that’s easy to prepare, it’s chilled to set into delicious squares with a delightful crunchy texture and smooth flavor.
Ingredients
Main Ingredients
- 3 cups white chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 4 tablespoons butter
- 1 teaspoon pure vanilla extract
Mix-ins and Toppings
- 2 cups crumbled chocolate chip cookies, plus 1 cup for topping
- 1 cup mini chocolate chips, plus ½ cup for topping
Instructions
- Prepare the Pan: Line a baking pan with parchment paper and set aside to ensure the fudge doesn’t stick once set.
- Melt Ingredients: In a saucepan over low to medium heat, gently warm the butter, white chocolate chips, and sweetened condensed milk. Stir continuously until the mixture is fully melted, smooth, and free of lumps.
- Add Flavorings and Mix-ins: Remove the saucepan from the heat. Stir in the vanilla extract, then fold in 2 cups of crumbled chocolate chip cookies and 1 cup of mini chocolate chips until well combined.
- Pour and Top: Evenly pour the fudge mixture into the prepared pan. Sprinkle the remaining 1 cup of crumbled chocolate chip cookies and ½ cup of mini chocolate chips evenly over the top for added texture and visual appeal.
- Chill to Set: Refrigerate the fudge for at least 2 hours or until firm. Once set, cut into 15 squares and serve.
Notes
- Make sure to stir the melting ingredients gently and continuously to avoid burning the chocolate.
- Using parchment paper makes removing the fudge from the pan easy without any sticking.
- For a different flavor profile, try adding a pinch of sea salt to the top before chilling.
- Store fudge in an airtight container in the refrigerator for up to one week.
- Allow fudge to come to room temperature for a few minutes before serving to soften slightly for the best texture.
