If you’re looking for a sweet treat to lift your spirits as the semester starts to kick into high gear, try this variation on a classic fudge to satisfy your cravings.
The ingredients you’ll need are an 18 ounce bag of white chocolate chips, a 14 ounce can of sweetened condensed milk and chocolate cream-filled sandwich cookies. You’ll also need a microwave-safe bowl, a plastic container (preferably square-shaped), a plastic bag and a microwave.
Start by placing a few of the sandwich cookies into the plastic bag. I used around five or six, but you can adjust this number according to your own tastes. Seal the bag, then crush the cookies with your fist or a heavy object.
Next, pour the chocolate chips into the bowl. Make sure the bowl is large enough to comfortably fit all of the chocolate chips without any extending beyond the rim of the bowl to ensure none of the chocolate spills out once melted. You’ll also need enough room to mix in the other ingredients later.
Microwave the chocolate in 30-second intervals until it’s completely melted. Stir the chocolate between each interval. It should take around a minute and a half, though it depends on the wattage of your microwave.
Once the chocolate is fully melted, stir in the crushed cookies. Add in the sweetened condensed milk, varying the amount you use will change the texture of the fudge. For a very fudgy texture, use the whole can. For a more solid fudge, use about half to three quarters of the can.
Stir the mixture until it’s fully combined. Transfer the fudge from the bowl into the tupperware container. Tap it on the table to level it out.
Then, place a few more cookies into the plastic bag. You shouldn’t need more than two or three. Once you’ve crushed them, spread them out over the top of the fudge as a topping. Press them down to ensure they’ll stick once the fudge cools and solidifies.
Put the lid on the tupperware container and chill the fudge in the fridge for a few hours until it hardens. When it’s done, cut it into squares and enjoy!
Storing the fudge in the fridge will keep it fresh for longer and help it maintain its texture.
This recipe is definitely one for those with a sweet tooth, since the white chocolate with the cream filling interspersed throughout the dessert made this fudge particularly sugary. Additionally, adding too many of the crushed cookies can make the fudge crunchy and hide its proper texture, so be careful not to overdo it.
Overall, I liked this recipe, but the sweetness was just a bit too overwhelming, so most of the fudge ended up being taken by my family, who thought it was perfect.
