Chocolate Chip Holiday Cookie Fudge
How cute is this holiday fudge? Made with chopped chocolate chip cookies and holiday sprinkles, it’s perfect for a homemade gift or to keep all for yourself.
- 1 pouch Betty Crocker™ chocolate chip cookie mix
- ½ cup butter, softened
- 1 egg
- 1 lb white candy melts or coating wafers, or vanilla-flavored candy coating (almond bark), chopped
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- ¼ cup semisweet chocolate chips
- 1 tablespoon holiday candy sprinkles
1 Serving: Calories 89.9; Total Fat 5.5g; (Saturated Fat 2.5g); Cholesterol 11.9mg; Sodium 41mg; Potassium 20.5mg; Total Carbohydrate 9.7g; (Dietary Fiber .3g); Sugars .7g; Protein .8g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium .50%; Iron 1.90%
*Percent Daily Values are based on a 2,000 calorie diet.
- Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
- In medium bowl, mix cookie mix, softened butter and egg. Use a tablespoon to portion dough into rounds; place on cookie sheet 2 inches apart. Bake 7 to 8 minutes or until edges just turn golden. Cool completely, about 20 minutes.
- Line 8-inch square pan with foil; lightly grease foil. Break 10 to 12 cookies into pieces, 2 cups total. Spread one-third of the cookie pieces in pan.
- In 2-quart saucepan, heat candy melts over low heat about 10 minutes, stirring occasionally, until completely melted. Add condensed milk; stir until smooth. Remove from heat.
- Pour half of the melted mixture into pan; use spatula to smooth it evenly over cookie pieces. Sprinkle with one-third of the cookie pieces, half of the chocolate chips, and half of the sprinkles. Pour remaining melted mixture on top, spreading evenly; top with remaining cookie pieces, chocolate chips and sprinkles.
- Refrigerate until completely firm, about 2 hours. Cut into 6 rows by 6 rows.
- This is a soft fudge and should be stored in the fridge until ready to serve.
- For clean slices, use a sharp knife, and wipe clean with a warm wet towel between each cut.