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jenlin

Chocolate Chip Holiday Cookie Fudge

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It doesn't get anymore festive than this Chocolate Chip Holiday Cookie Fudge recipe. Made with chopped chocolate chip cookies and holiday sprinkles, these scrumptious cookies make a great gift or self satisfying treat!

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Rate this recipe 4.6/5 (5 Votes)

Ingredients

  • 1 pouch Betty Crocker™ chocolate chip cookie mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1 pound white candy melts or coating wafers, or vanilla-flavored candy coating (almond bark), chopped
  • 1 (14-ounce) can sweetened condensed milk (not evaporated)
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon holiday candy sprinkles

Details

Servings 36
Preparation time 45mins
Cooking time 165mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

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