Bready or Not Original: Cookies and Milk Quick Fudge
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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.
Course: Dessert
Keyword: fudge, no bake, quick fudge
Author: Beth Cato


  • 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.