More Fudge

What is your best fudge memory?


Mine involves my best friend and a 1/2 pound block of chocolate delight in the Wisconsin Dells.  When you’re away at summer camp, fudge is as good as it gets! 




The thought of fudge brings back so many fun memories of summers at camp and traveling to small town shops.  Even the smallest taste of fudge makes me smile!




This fudge recipe comes by way of Sally at Sally’s Baking Addiction.  I spotted it on her site and immediately knew that I needed to try it.  Sally agreed!  Who knew it was this easy to make egg-less cookie dough?


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The fudge itself is made on the stove, then combined with the cookie dough and loaded with chocolate chips.




I definitely added some extra chocolate chips, and I would recommend that you do the same!




The fudge goes straight into the fridge, but I did lick the cookie dough spatula and it was fantastic.  Oh the cookie dough possibilities!




Just like the Caramel Apple Cheesecake Bars, the family and I sampled this fudge Monday afternoon before dinner.




It is super sweet and tasted exactly like cookie dough!




Definitely perfect for a sweet and special occasion!


Although discovered on Sally’s site, this recipe is actually from The Cookie Dough Lover’s Cookbook.  I’ve seen it on a few different sites, and it seems to have some sweet and tasty recipes.  Do you own The Cookie Dough Lover’s Cookbook?  What is your favorite cookie dough recipe? 



Even More Fudge…

Cake Batter Fudge

Chocolate Peanut Butter Fudge

Strawberry Two Ingredient Fudge

Thin Mint Fudge

Chocolate Cake Batter Caramel and Pecan Fudge

Candy Corn Oreo Cake Batter Fudge




Chocolate Chip Cookie Dough Fudge

makes 36 fudge squares

From Sally’s Baking Addiction


For Cookie Dough

    1/3 cup unsalted butter, soften to room temperature

    1/4 cup sugar

    1/4 cup light brown sugar

    1/2 tsp vanilla extract

    1/8 tsp salt

    2 Tbsp half-and-half (or milk or cream)

    1/2 cup all-purpose flour


    For Fudge

      1/3 cup light brown sugar

      1/3 cup unsalted butter

      pinch of salt

      1/3 cup half-and-half (or milk or cream)

      4-5 cups confectioners’ sugar (I used 4 cups)

      1 tsp vanilla extract

      1/2 cup mini semi-sweet chocolate chips

      Line 8×8 square baking pan with aluminum foil or parchment paper. Set aside.


      For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT overmix.

      To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners’ sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.

      Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!

      *Fudge will keep for 1 week in the refrigerator.



      What is your favorite fudge recipe?

      Candy Corn Success

      I have 2 successes to share and both involve my favorite fall treat…Candy Corn!


      First…I received this bag of candy corn from a cute little patient yesterday morning at 7:45am.  She knows me well!  I am pleased to say that I did eat a few candy corns (and shared some), but by Saturday afternoon, the majority of the bag is still here.




      HUGE Success!  There are candy corn people and there are not.  I, as most of you know, am a Candy Corn girl!  But in an attempt to stick with my Healthy Habits, I have only snacked on a few, saving the rest for a fun baking treat.


      Number Two…Look what I found at Target today?!




      They do exist!  At first, it wasn’t looking good…




      Can you believe how many new types of Oreos they make?




      It wasn’t until I made my way up front to pay that I spotted the Candy Corn Oreos on the end cap by the register.  Success!




      I wasn’t able to get a picture of where I found them because a worker was arranging the display, but I picked up 3 boxes and took a picture in the parking lot.  It took all of my will power not to dig right in, but I had a few stops to make before going home.


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      Once at home, I opened up the cookies immediately.


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      They are sweet and delicious!  I don’t know if I’ve ever had a golden Oreo, but I think I could be in love.  These cookies (slightly warm from the car) tasted wonderful!




      Before I even found the Oreos, I knew exactly what I wanted to do with them…Cake Batter Fudge!




      I used the original Cake Batter Fudge recipe for inspiration adding in some chopped Oreos. 





      I sprinkled a few more cookies over the top of the fudge.





      And then pressed in some candy corn pieces for decoration and flair.




      Waiting while the fudge cooled was the hardest part.  But, the BOY grilled us up some dinner, and I made a salad using my funky new bowl.


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      And we had some cool Wisco beers to sip on.




      By the time the BOY and I ate dinner, cleaned everything up, and sat out back enjoying the gorgeous evening, the fudge was ready to be sliced.  I was surprised that the cookies mixed into the batter so well, and I loved the light orange hue of the fudge…very festive!




      The cookie crumble on the top is a must!  I would consider this recipe success Number Three!



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      I can’t wait to figure out what to do with the other 2 boxes!



      Candy Corn Oreo Cake Batter Fudge

      Adapted from Cake Batter Fudge



      2 cups white cake mix (yellow could work too)

      2 cups powdered sugar

      1 stick butter

      1/4 cup milk

      1 container of Candy Corn Oreos, crushed into big pieces

      A few pieces of candy corn



      Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 and a half minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Stir in the majority of the cookie pieces, then pour fudge into a greased 8×8 cake pan covered with foil. Sprinkle remaining cookies and candy corn over the top, pressing everything in with the back of a spatula.  Chill for at least 2 hours before cutting. Store in the refrigerator.



      Do you like Candy Corn?  Have you tried the Candy Corn Oreos yet?

      What recipe would you make with them?



      One other fudge recipe worth sharing is this Peppermint Oreo Fudge

      Without the Peppermint, I bet it would be perfect with these Oreos.

      Cake Batter Fudge

      You know you have made a good recipe when you are cleaning up in the kitchen and the BOY is texting you from the other room requesting more cake batter fudge!!!  I had to tell him ‘no’ so that there would be enough for TREAT DAY, but I did promise to make another batch this weekend for my girl’s night in the city!


      Just in case you thought cake batter recipes couldn’t get any better, let me introduce you to Cake Batter Fudge from girl meets life!




      This fudge is so rich and tasty, you will never know that it began with a cake mix.


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      It only takes 2 hours for this fudge to set.




      Leaving you plenty of time to lick the bowl clean!




      There isn’t much not to like about this sweet treat!


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      It tastes exactly like cake batter (which everyone loves), and the sprinkles add just the right texture.  Although I have seen the recipe with white chocolate chips added as well, which might we worth trying.



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      I had to hide the container of fudge in the back of the fridge before the BOY got his sticky fingers on it.




      Luckily, batch number 2 is setting in the refrigerator as we speak!



      Cake Batter Fudge

      From girl meets life



      2 cups yellow cake mix (I used Betty Crocker)

      2 cups powdered sugar

      1 stick butter

      1/4 cup milk

      1/2 cup rainbow sprinkles


      Directions: Place cake mix and powdered sugar in a large bowl and combine. Pour in the milk, top with stick of butter, and microwave for 2 minutes. Immediately begin mixing everything together – the butter may not be fully melted but will as you continue mixing. Lastly, mix in the rainbow sprinkles, then pour fudge into a greased cake pan. Chill for at least 2 hours before cutting. Store in the refrigerator.



      Other Cake Batter Faves…

      Cake Batter Bark

      Cake Batter Blondies

      Cake Batter Puppy Chow

      Cake Batter Truffles

      Chocolate Cake Batter Popcorn




      What is your favorite cake batter recipe???

      Thin Mint Madness



      It’s cookie time!  Girl Scout cookie time!  Every time I hear that, I have to think of the 80’s classic Troop Beverly Hills when the underdog troop (led by Shelly Long)  head out to sell cookies and they start singing….ya’ll know what I’m talking about (and if you don’t…rent it!).  The best part is that the girls start selling cookies outside of the gym and the ladies come out of the gym (in their full 80’s workout attire) and start grabbing up cookies.

      I bought some girl scout cookies from a patient and to avoid the ‘run home from the gym and grab up the cookies’ event from happening, I decided to use them in some fun recipes for my girl’s weekend.  I settled on a fudge and bark and although they are MY ORIGINAL recipes, don’t get too excited…they are super simple…but do get a little excited because they are REALLY GOOD!


      Thin Mint Fudge

      This recipe only has a few ingredients, and starts with Nestle chips.  If you find these dark chocolate and mint chips at the store, scoop up a few bags because they are seasonal and won’t be around for much longer.  There are other fun recipes you can make with them, but they serve as the perfect base for a mint fudge.




      In order to crush my cookies, I decided to pull out my mini food processor.  In my head, I saw the cookies breaking into large chunks, but instead, I got more of a powder and a few full cookies.  I broke up the cookies by hand (very easily) and then started on the fudge.


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      Melt the chips with 1 can of sweetened condensed milk on low heat.  Stir often as the chocolate will melt quickly.  Once smooth, stir in a dash of vanilla (I didn’t measure, but every other recipe calls for 1 teaspoon, so that should work well).


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      Stir 1/2 of the cookie mixture into the melted chocolate.  Then spread out on a greased (I stick with the trusted PAM) cake pan.  The size of the pan will determine how thick your fudge is.




      Sprinkle the rest of the cookies on top, pressing them into the fudge, and refrigerate for about 2 hours.




      The fudge turned out amazing !  It is smooth and creamy and has just the right blend of chocolate and thin mint crunch!






      Chocolate Thin Mint Bark

      Since I knew I was looking for bigger cookie pieces, this time I used half the cookies at a time in the processor and pulsed for a shorter time.  I definitely got some bigger cookie chunks with this method.

      To make bark, starting by microwaving chocolate (I used the Almond Bark candy that I had in the house) in a glass bowl until melted.  Use a big enough bowl so that you can stir some of the cookie mixture into the chocolate.


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      When well blended, spread the chocolate and cookies onto a cookie/baking sheet lined with wax or parchment paper.




      Sprinkle with remaining cookies and use spatula to press down into the chocolate.  Freeze for 20 minutes.


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      Melt 1-2 squares of white chocolate in microwave.  Using a spoon (or any other method), drizzle the white chocolate over the hardened bark.  Freeze for another 20 minutes.


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      Break apart and serve.  The bark tastes just like a thin mint with some extra chocolate (never a bad thing).  The bigger cookie bites are perfect and the white chocolate adds to the look of the bark.









      As cheesy as the old girl scout song about making new friends, but keeping the old goes,  these treats brought old and new friends together in my kitchen for good conversations and lots of laughter!


      Thin Mint Fudge


      1 sleeve thin mint girl scout cookies

      1 bag of Nestle dark chocolate and mint chips

      1 can sweetened condensed milk

      1 teaspoon vanilla



      -Spray baking dish with nonstick oil or line with parchment paper.  Using food processor, blend cookies into desired consistency.  If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.

      -In nonstick saucepan, melt 1 bag of chips with milk on low heat, stirring often.  Once smooth, remove from heat and stir in vanilla.  Stir in 1/2 of cookie mixture and immediately spread onto greased pan.  sprinkle with remaining cookies (and any other decorations you desire).

      -Cover and refrigerate for 2 hours until set.  Store in refrigerator.



      Chocolate Thin Mint Bark


      1 sleeve Thin Mint Cookies

      12 ounces chocolate of your choosing

      2-4 ounces white chocolate



      -Line baking sheet with parchment or wax paper.  Using food processor, blend cookies into desired consistency.  If you don’t have a food processor, place cookies in plastic bag and crush with rolling pin or break up by hand.

      -Melt chocolate in microwave until smooth, stirring every 30 seconds to prevent burning.  Mix 1/2 of cookie mixture into the chocolate and stir to combine.  Spread over parchment paper.  Spring remaining cookies on top and press down into the chocolate.  Freeze for 20 minutes.

      -Melt white chocolate, stirring every 30 seconds.  Remove bark from freezer and drizzle white chocolate over the top.  Freeze for 20 minutes until set.

      -Remove from freezer and break apart into chunks.  Store in Tupperware or plastic bag in fridge or freezer.