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Desserts

Two-Layer Cookie Crunch Fudge

Two-Layer Cookie Crunch Fudge recipe
photo by:kraft
If you can chop cookies and use a microwave, you have all the know-how required to make this easy but impressive Two-Layer Cookie Crunch Fudge.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
24 servings
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What You Need

1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1
can  (14 oz.) sweetened condensed milk, divided
3
 chocolate chunk cookies (2 inch), chopped
1
tsp.  vanilla
1-1/2
pkg.  (4 oz. each) BAKER'S White Chocolate(6 oz.), broken into pieces

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.

ADD chopped cookies and vanilla; mix well. Spread onto bottom of prepared pan.

MICROWAVE white chocolate and remaining milk in separate microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

Kraft Kitchens Tips

Size Wise
Enjoy this treat on a special occasion.
Merry Mint-Chocolate Fudge
Omit cookies. Prepare as directed, stirring 4 drops green food coloring and 1/4 cup crushed peppermint candies into white chocolate mixture before spreading over dark chocolate layer in pan, and sprinkling top of uncut fudge with additional 2 Tbsp. crushed peppermint candy before refrigerating.
How to Store Fudge
Wrap remaining fudge in plastic wrap and store in the refrigerator.
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