Tuesday, October 1, 2013

Cubicle kitchen: Cookie Chip Chocolate Fudge

Chocolate chip cookies are great and all, but you know what's wrong with them?  The cookie-to-chocolate ratio.  There is entirely too much cookie needed to justify the delivery of such a small amount of chocolate as a chip.

This fudge has a much more satisfactory ratio.

Really, this is just a variation on my favorite fudge recipe.  I keep the two required ingredients for it in my pantry at all times, just in case I need a last-minute treat, like if, for example, a particularly aspirational recipe burns/sinks/catches fire.  It is also perfect when you have an ingredient on hand that you want to use, but aren't sure how.  Like some leftover cereal that's lost some of its crunch.

Cookie Crisp is pretty much on the same level as IHOP's Funny Face pancake for kids.  You know, the chocolate chip one with whipped topping and maraschino cherry eyes.  Even ice cream sundaes only have one cherry.  This has two and passes as breakfast?  It's the greatest loophole ever known to childhood.  Similarly, Cookie Crisp is basically miniature chocolate chip cookies that kids have permission to pour into a bowl and add milk to enjoy with their Saturday morning cartoons.

I think I might have removed all pretense by putting it into fudge, but hey, the ratio must be obeyed.

Cookie Chip Chocolate Fudge
Makes one pan, about 9" x 9"


  • 1 14-ounce can of sweetened condensed milk
  • 1 12-ounce bag (2 cups) of milk chocolate chips
  • 1 teaspoon vanilla extract
  • About 2 cups of Cookie Crisp cereal
  1. In a microwave-safe bowl, combine milk and chocolate chips.
  2. Microwave at half-power in 30-second intervals, stirring after each interval until all of the chips have melted.  Don't overheat.
  3. Stir in vanilla extract.
  4. Quickly stir in cereal and mix just until combined.
  5. Pour fudge into a prepared pan.  If desired, place individual Cookie Crisp pieces on top of fudge, pressing down slightly.  Place in fridge to set.  Cut into squares.

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