M&M Cookie Dough Fudge
Indulge in the heavenly combination of cookie dough and M&Ms with this no-bake fudge that's perfect for satisfying your sweet tooth.
Ingredients
Fudge Base
- 1 cup all-purpose flour (spooned and leveled) Microwave and cool before sifting
- 1 cup plain M&Ms, divided Save half for topping
- 1 cup plain mini M&Ms, divided Save half for topping
- 1 cup salted sweet cream butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 tablespoons half and half
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 1.5 cups good quality white baking chips Recommended brand: Ghirardelli
- 14 ounces sweetened condensed milk
Instructions
Preparation
- Line an 8×8-inch baking dish with parchment paper and lightly spray with nonstick spray.
- In a small microwave-safe bowl, heat the all-purpose flour for 1 minute and let cool completely before sifting.
- Divide 1 cup of plain M&Ms and 1/2 cup of mini M&Ms into quart-size Ziploc bags and place in the freezer.
Mixing
- In a medium bowl, cream together the softened butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt for 1-2 minutes.
- Reduce mixer speed to low and add sifted flour. Mix until well combined. Set aside.
- In a heat-safe bowl, melt white chocolate chips and sweetened condensed milk in the microwave, stirring every 30 seconds until smooth.
- Stir frozen M&Ms into the butter and flour mixture using a wooden spoon.
Assembly
- Spoon the white chocolate mixture into the prepared baking dish, ensuring even distribution.
- Sprinkle remaining M&Ms and mini M&Ms on top and gently press them into the fudge.
Setting
- Cover the dish and refrigerate for at least 2 hours to overnight for the fudge to set.
Serving
- Once chilled, remove from refrigerator and slice into 25 squares.
Notes
Store in an airtight container for up to one week. Experiment with different M&M flavors for variety.