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Super Chunky Fudge

Super Chunky Fudge

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This make-at-home fudge gets it's "super chunkiness" from crumbled chocolate chunk cookies.  Plus, it makes a great hostess gift.

serves 16 pieces

Ingredients

cost per recipe: $6.66

The price is determined by the national average.

  • 1

    package (8.6 ounces) Pepperidge Farm® Soft Baked Montauk™ Milk Chocolate Cookies, coarsely crumbled (about 2 cups)

  • 1

    cup miniature marshmallows

  • 18

    ounces semi-sweet chocolate pieces

  • 1

    can (14 ounces) sweetened condensed milk

  • 1/8

    teaspoon salt

  • 1

    teaspoon vanilla extract

view nutrition info

How to Make It

Reserve 1/2 cup crumbled cookies and 1/4 cup marshmallows. Line an 8x8x2-inch baking pan with foil, leaving a few inches on each end to use as handles. Spray the foil with vegetable cooking spray. Heat the chocolate pieces, condensed milk and salt in a 2-quart saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often.
Remove the saucepan from the heat.  Stir in the remaining crumbled cookies, marshmallows and the vanilla extract. Spread the chocolate mixture in the pan.  Press the reserved crumbled cookies and marshmallows into the top. Refrigerate for 2 hours or until firm.  Remove the fudge from the pan using the foil handles and peel away the foil.  Cut into 16 squares.  Store in the refrigerator in a covered container.
Step 1

Reserve 1/2 cup crumbled cookies and 1/4 cup marshmallows. Line an 8x8x2-inch baking pan with foil, leaving a few inches on each end to use as handles. Spray the foil with vegetable cooking spray.

Step 2

Heat the chocolate pieces, condensed milk and salt in a 2-quart saucepan over low heat until the chocolate is melted and the mixture is smooth, stirring often.

Step 3

Remove the saucepan from the heat.  Stir in the remaining crumbled cookies, marshmallows and the vanilla extract. Spread the chocolate mixture in the pan.  Press the reserved crumbled cookies and marshmallows into the top.

Step 4

Refrigerate for 2 hours or until firm.  Remove the fudge from the pan using the foil handles and peel away the foil.  Cut into 16 squares.  Store in the refrigerator in a covered container.

Recipe Tips

  • Recipe Note: To wrap for gift-giving, arrange each piece of fudge in a decorative paper cupcake liner. Wrap with colored plastic wrap and close with a twist-tie or ribbon.

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Made With
Pepperidge Farm® Soft Baked <i>Montauk</i>™ Milk Chocolate Cookies

Pepperidge Farm® Soft Baked Montauk™ Milk Chocolate Cookies

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