Milk ‘n Cookies Fudge

Feb 12, 2021Cookies Recipes

Your favorite childhood after school snack in bite size!

BUY NOW: 8″x8″ Baking Pan, $10.00 amazon.com

Advertisement – Continue Reading Below

Yields:

12
– 16

Prep Time:

0

hours

5

mins

Total Time:

3

hours

20

mins

3
c.

white chocolate chips

1
tbsp.

butter

pinch of kosher salt

1
tsp.

pure vanilla extract

1
c.

sweetened condensed milk

1 1/2
c.

marshmallow Fluff

1
c.

mini chocolate chip cookies

1
c.

crushed mini chocolate chip cookies

1/2
c.

mini chocolate chips

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

  1. Line square (8″-x-8” or 9″-x-9”) baking pan with parchment paper then grease with cooking spray.
  2. In a small saucepan over medium heat, combine white chocolate chips, sweetened condensed milk, butter, vanilla and salt. Cook, stirring often, until melted and smooth. Reduce heat to medium-low and add marshmallow fluff. Stir until melted. Remove from heat and immediately stir in mini chocolate chips and mini chocolate chip cookies.
  3. Pour mixture into prepared baking pan and immediately press whole mini chocolate chip cookies into fudge.
  4. Refrigerate until firm, 2 to 3 hours, then slice into squares.
Milk n Cookies Fudge

Austin Kearns

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

Read More

More Recipes to Love ❤
Crab Cakes with Remoulade

Crab Cakes with Remoulade

Ingredients:Crab cakes:2 teaspoons olive oil1 cup dry breadcrumbs½ cup thinly sliced green onions½ pound lump crabmeat, shell pieces removed1 (4-ounce) jar diced pimiento, drained1 tablespoon Dijon mustard1 tablespoon fresh lemon juice¼ teaspoon salt1 large eggRemoulade:⅓ cup low-fat mayonnaise2 teaspoons 2% reduced-fat milk1 teaspoon capers, chopped⅛ teaspoon ground red pepper1 small garlic clove, minced

Black Bean Cakes

Black Bean Cakes

Ingredients:Cakes:3 tablespoons canola oil, divided5 large eggs, divided1 (15-ounce) can black beans, rinsed and drained½ cup panko, divided¼ cup finely chopped green onions2 tablespoons chopped fresh cilantro¾ teaspoon ground cumin¼ teaspoon kosher salt¼ teaspoon ground red pepper1 garlic clove, mincedSalad:1 ½ tablespoons olive oil1 ½ teaspoons fresh lime juice½ teaspoon Dijon mustard¼ teaspoon kosher salt¼…

Born again tomato sandwich

Born again tomato sandwich

Ingredients:1 tablespoon simple tahini dressing (described in step 2)2 rice cakes (I like the ultra thin kind)1 perfect summer tomato, medium sized1/2 small avocado (optional but tasty)coarse sea salt and ground black pepper

Eccles cakes

Eccles cakes

MAKING IT DIFFERENTHere I’ve kept the size traditional, butyou can also make them a lot smaller – callthem Iccle Eccles and serve with coffee.I also make a big 20cm cake which I servewarm as a dessert in slices with vanilla icecream. It’s not authentic, but try addingdiced, peeled pear or cooking apple tothe currant mixture.

Tteokguk (Korean Rice Cake Soup)

Tteokguk (Korean Rice Cake Soup)

Tteokguk, a Korean rice cake soup, is a must-have for the first day of the Lunar New Year, called Seollal. Chewy oval rice cakes are simmered in a light beef broth and topped with shredded brisket, thin ribbons of egg omelet, fragrant scallions, and roasted seaweed. It’s a comforting dish to welcome in the new…

Salmon Spinach Cakes with Herb-y Mayo

Salmon Spinach Cakes with Herb-y Mayo

Ingredients:Salmon cakes1.5 pounds canned salmon, drained and broken into small pieces (see headnote for fresh salmon substitution)12 ounces frozen spinach, cooked, squeezed of as much water as possible and chopped1 medium shallot, minced (about 1/4 cup)1 cup panko (or regular bread crumbs)2 tablespoons Old Bay Seasoning3 eggs (4 if the mixture is dry)Salt and PepperHigh…