Bready or Not Original: Cookies and Milk Quick Fudge
This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
- 1 1/2 cups chopped store-bought cookies frozen
- 3 cups white chocolate chips
- 14 ounce sweetened condensed milk can
- 3 Tablespoons mini chocolate chips
Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
OM NOM NOM!