Bready or Not Original: Snickerdoodle Quick Fudge

Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | 0 comments

Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

Bready or Not Original: Snickerdoodle Quick Fudge

Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

Bready or Not Original: Snickerdoodle Quick Fudge

Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

Bready or Not Original: Snickerdoodle Quick Fudge

Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

Bready or Not Original: Snickerdoodle Quick Fudge

The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

Bready or Not Original: Snickerdoodle Quick Fudge

Bready or Not Original: Snickerdoodle 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; Keebler cookies are great year-round, or use holiday cookies as in this version. 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
Cuisine: American
Keyword: fudge, holiday, quick fudge, snickerdoodle
Author: Beth Cato

Ingredients

  • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
  • 3 cups white chocolate chips
  • 14 ounces sweetened condensed milk
  • 1/3 cup caramel chips

Instructions

  • Line an 8×8 or 9×9 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 caramel 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. Keeps for weeks.

*OM NOM NOM!*

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