Introduction:
Indulge in the best of both worlds—rich, creamy fudge layered with generous chunks of safe-to-eat, eggless cookie dough! This no-bake dessert is the ultimate treat for cookie dough lovers, delivering a melt-in-your-mouth experience that’s both nostalgic and irresistibly modern.
⏱ Prep Time: 20 minutes
🍳 Chill Time: 2 hours
⏲ Total Time: 2 hours 20 minutes
🍽 Servings: About 16 bars
🔥 Calories per Serving: ~300–350 kcal (approx.)
🍫 Ingredients
For the Fudge Base:
- 🥫 1 can (14 oz) sweetened condensed milk
- 🧈 1/2 cup unsalted butter (1 stick)
- 🍫 2 cups white chocolate chips (or milk chocolate chips for a sweeter taste)
- 🍦 1 tsp vanilla extract
- 🧂 Pinch of salt
For the Edible Cookie Dough:
(This recipe makes a safe-to-eat, eggless cookie dough by heat-treating the flour.)
- 🥣 1 cup all-purpose flour (heat-treated: microwave in a microwave-safe bowl on high for 1 minute, stirring halfway)
- 🧈 1/2 cup unsalted butter, softened
- 🍬 1/2 cup brown sugar
- 🍚 1/4 cup granulated sugar
- 🍦 1 tsp vanilla extract
- 🥛 2 tbsp milk (adjust for consistency)
- 🍫 1 cup mini chocolate chips
📝 Instructions
- Prepare the Fudge Base:
- In a microwave-safe bowl, combine the sweetened condensed milk, butter, and white chocolate chips.
- Microwave on high in 30-second intervals, stirring after each, until the mixture is smooth and fully melted.
- Stir in the vanilla extract and a pinch of salt.
- Pour the fudge mixture into a lined 8×8-inch (or similar) pan, spreading it evenly.
- Make the Edible Cookie Dough:
- In a medium bowl, beat the softened butter with the brown and granulated sugars until creamy.
- Mix in the heat-treated flour, vanilla extract, and milk until a soft dough forms.
- Fold in the mini chocolate chips until evenly distributed.
- Assemble the Fudge:
- Drop spoonfuls (about 1–2 tablespoons each) of the cookie dough evenly over the fudge base.
- Using a butter knife or skewer, gently swirl the cookie dough into the fudge to create a marbled effect. Alternatively, press the dough lightly into the surface.
- Chill and Set:
- Cover the pan and refrigerate for at least 2 hours, or until the fudge is firm.
- Once set, lift the fudge out of the pan using the parchment paper, and cut into bars or squares.
🤩 Why You’ll Love This Cookie Dough Fudge:
- Decadent Layers: Enjoy the creamy, melt-in-your-mouth fudge paired with irresistible, chewy cookie dough chunks.
- No-Bake Simplicity: Minimal prep, no oven required—perfect for a quick treat or a fun dessert project.
- Nostalgic Flavor: Satisfy your cravings with the classic taste of cookie dough, safely enjoyed raw.
- Crowd-Pleasing: A show-stopping dessert that’s perfect for parties, potlucks, or just a special snack for yourself!
💡 Tips:
- Heat-Treating Flour: To make raw flour safe to eat, spread it on a microwave-safe plate and microwave on high in 30-second intervals, stirring in between, until it reaches 165°F (74°C). Alternatively, bake it at 350°F for about 5–7 minutes.
- Mix-Ins: Feel free to customize your cookie dough by adding a handful of chopped nuts or a pinch of sea salt.
- Storage: Keep the fudge in an airtight container in the refrigerator for up to a week. Let it sit at room temperature for a few minutes before serving if too firm.
- Presentation: For a prettier finish, drizzle a little extra melted chocolate over the top before chilling.
Enjoy your Cookie Dough Fudge—a delightful, no-bake treat that perfectly marries the creamy richness of fudge with the classic, irresistible flavor of edible cookie dough!