Description
This M&M Cookie Dough Fudge is a delightful layered treat featuring a soft, sweet cookie dough base studded with mini M&Ms, topped with a rich and creamy white chocolate fudge layer finished off with more colorful M&Ms. Perfect for parties or a fun dessert, this easy no-bake fudge combines the nostalgic flavors of cookie dough and classic candy in a luscious confection.
Ingredients
Scale
Cookie Dough Layer
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated for safety)
- A pinch of salt
- 1/2 cup mini M&Ms
Fudge Layer
- 2 cups white chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup mini M&Ms (for topping)
Instructions
- Make the Cookie Dough: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring the sugars are well incorporated for a smooth dough base.
- Add Liquids: Mix in the milk and vanilla extract until the batter is smooth and well combined, helping to create a creamy texture.
- Incorporate Dry Ingredients: Gradually add the heat-treated all-purpose flour and a pinch of salt to the bowl, stirring until the dough comes together and forms a pliable mixture safe for consumption.
- Fold in M&Ms: Gently fold in the mini M&Ms to evenly distribute the colorful candy pieces throughout the cookie dough layer. Set this dough mixture aside for assembly.
- Prepare the Fudge Layer: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk, stirring constantly to prevent burning and ensure even melting.
- Cook Until Smooth: Continue stirring over low heat until the white chocolate is completely melted and the mixture becomes smooth and glossy, forming a luscious fudge base.
- Finish the Fudge Mixture: Remove the saucepan from heat and stir in the vanilla extract to enhance the flavor of the fudge.
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of the fudge later.
- Layer the Cookie Dough: Press the prepared cookie dough evenly into the bottom of the lined pan to create the first layer of the fudge treat.
- Add the Fudge Layer: Pour the warm white chocolate fudge mixture evenly over the cookie dough layer, spreading it carefully to cover all the dough.
- Top with M&Ms: Immediately sprinkle the remaining mini M&Ms on top of the fudge while it is still warm, gently pressing them into the surface to secure.
- Chill and Set: Allow the assembled fudge to cool at room temperature for about 30 minutes before transferring it to the refrigerator. Chill for at least 2 hours until the fudge is firm enough to cut.
- Serve: Once fully set, use the parchment paper edges to lift the fudge from the pan. Cut into 16 squares and serve.
Notes
- Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes to eliminate any harmful bacteria, making the cookie dough safe to eat raw.
- Use an 8×8-inch pan for best results to achieve the right thickness and number of servings.
- The fudge can be stored in an airtight container in the refrigerator for up to one week.
- For a firmer fudge, chill longer or briefly freeze before cutting.
- Allow fudge to sit at room temperature for a few minutes before serving for easier slicing.
