Thursday, February 27, 2014

Cubicle kitchen: Cotton Candy Cookie Fudge Bars

Oftentimes my treats come with little excuses as to why eating them isn't such an indulgence.  Excuses like:
Lemon curd is excellent for warding off scurvy!
Peanut butter is full of protein!  It's like delicious workout fuel!
I snuck peas in there!  That's a legitimate vegetable!
Cream cheese...that means calcium!
But I can't really think of a good excuse for these, they are pure, delicious sugar.  If I can say anything for them, it would be that because they are so sweet, you don't need to eat too large a square to satisfy your sweet tooth.

And aesthetically, I love the color that this Frosting Creations flavor turned the fudge.  It would be perfect for a baby shower.  Or just to make my Sochi Socki.

Cotton Candy Cookie Fudge Bars
Makes a 9x13" pan


  • 1 pouch Betty Crocker Cotton Candy Cookie Mix
  • Additional ingredients as called for by the mix
  • 1 can fat free sweetened condensed milk
  • 1 bag white chocolate chips
  • 1 packet Duncan Hines Frosting Creations Cotton Candy


  1. Prepare cookie dough as directed on package, but instead of forming cookies, press dough into a prepared pan.  Bake until edges are golden and center looks done.  Set aside while you prepare the fudge.
  2. In a microwave-safe bowl, combine condensed milk, chips, and frosting flavor packet.  Microwave on medium-high heat in 30 second intervals, stirring in between, until chocolate has melted completely.  Be careful not to overheat.
  3. Pour fudge on top of the cookie layer in the pan, using a spatula to even it out if necessary.
  4. Allow fudge to chill completely before cutting into squares.

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