Description
A decadent and colorful treat featuring layers of homemade M&M cookie dough and creamy white chocolate fudge, perfect for parties or as a special dessert. This no-bake fudge combines the best of cookie dough and fudge with a delightful crunch from mini M&Ms throughout.
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 light and fluffy. This forms the creamy base of the cookie dough layer.
- Add Liquids: Mix in the milk and vanilla extract until the mixture is smooth and evenly combined, ensuring a rich flavor.
- Add Dry Ingredients: Gradually stir in the heat-treated all-purpose flour and a pinch of salt until the dough comes together without any dry flour pockets.
- Incorporate M&Ms: Fold in 1/2 cup mini M&Ms evenly throughout the cookie dough, adding delightful bursts of chocolate and color. Set this aside for assembling.
- Prepare the Fudge Layer: In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly to prevent burning and ensure smooth melting.
- Cook the Fudge: Continue stirring on low heat until the white chocolate is completely melted and the mixture is smooth and glossy.
- Flavor the Fudge: Remove from heat and stir in 1 tsp vanilla extract for enhanced aroma and taste.
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- Layer Cookie Dough: Press the prepared cookie dough evenly into the bottom of the lined pan, forming a uniform base layer.
- Pour Fudge Layer: Pour the warm white chocolate fudge mixture evenly over the cookie dough layer, spreading it gently with a spatula to cover the entire surface.
- Add Topping: Sprinkle the remaining 1/2 cup mini M&Ms over the fudge while it is still warm, gently pressing them into the surface to set.
- Chill and Set: Let the fudge cool at room temperature for about 30 minutes. Then transfer the pan to the refrigerator and chill for at least 2 hours or until the fudge is fully firm.
- Serve: Once set, lift the fudge out of the pan using the parchment overhang and cut it into 16 squares. Enjoy your indulgent M&M cookie dough fudge!
Notes
- Heat-treat the flour to eliminate any risk of bacteria since this cookie dough is not baked.
- Use mini M&Ms to ensure even distribution without overwhelming the texture.
- Store fudge in an airtight container in the refrigerator for up to 1 week.
- Allow fudge pieces to come to room temperature slightly before serving for the best taste and texture.
- If you prefer a different chocolate, semi-sweet or milk chocolate chips can be substituted but may alter the flavor.
