Cookies and Cream Fudge

So I've been trying to figure out what I want to make for the Super Bowl, and I'm not sure, but I thought if I make a few experimental things and bring them all, one is sure to be good.


Tonight I decided to try a recipe that I saw on Nosh With Me. It is for Cookies and Cream Fudge. Most people love oreos and fudge so together, to me, it sounds like a winner.

Cookies and Cream Fudge

18 oz white chocolate chips
1 (14 oz) sweetened condensed milk
1/8 teaspoon salt
3 generous cups (about 25 cookies) coarsely crushed oreos

In a medium saucepan, over low heat, melt white chocolate, condensed milk and salt. Remove from heat and stir in crushed cookies.


Spread evenly into a wax paper lined 8-inch square pan. Chill 2 hours or until firm.


Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator, or freeze until you need it.


I think all the football crazed boys and girls will love this sweet treat amongst the chips and dips. My roommate did steal a bite and say that it was extremely good. So another winner!

Chocolate Peppermint Bark

Almost every other day I search through all of my favorite blogs to read the new posts that everyone has put up. Last week I saw this post for Chocolate Peppermint Bark and really wanted to try it. I was not sure when I would fit it in, considering I have all my cookies for Christmas and Hanukkah ready to go. I love bringing something to the celebrations I go to, however I don't like overwhelming people, bring too much. I thought that it would be OK if I made a batch and spread it out. I gave some to my roommate to bring home to her family, and I'm bringing some over tonight to Christmas Eve at Ben's house, so I think everyone will appreciate it.


This recipe was very easy to make and tasted good. What could go wrong with white chocolate, semi-sweet chocolate and peppermint? It's a nice little treat that any chocolate lover will enjoy.


The one thing that I would do next time I make this is either use a bigger tray to let the chocolate set or use less chocolate. Mine came out very thick and I think it would just be better a bit thinner. Other than that no complaints.

Chocolate Peppermint Bark

3 12 oz packages white chocolate chips
3 12 oz packages semi-sweet chocolate chips
30 starlight peppermints


First unwrap the peppermints and place them in a zip lock bag. Crush with a rolling pin until they are small chunks.

The original recipe has you melting chocolate over a double boiler, I just popped both bowls in the microwave for about 2 minutes for this quantity of chocolate. I made sure to melt it just until the chips look gooey then I stirred the chocolates until they were smooth.

Blog on a wax paper lined cookie sheet mine was 11 x 15. Swirl with a knife until you get your desired look of the chocolate. Sprinkle the chocolate with the peppermint and let it cool at room temperature. Mine took about an hour and a half to harden. I cut the bark into pieces with a knife and placed it in cellophane bags to pass out.


Easy, good and pretty. Perfect holiday treat.

M&M Cookies

I'm coming up to an end of Holiday cookies (hopefully) I think I will be handing out my cookie bags to my co-workers next week and this is one of the last cookies that they will receive. Don't worry though I have Hannukah and Christmas cookie baskets that will need to be ready in the week after next, so don't worry there will be more recipes from me.


Last year I included an M&M cookie and I wanted to again this year, I think it's because when I was little I used to love getting these from the bakery. It was my favorite. I would eat the cookie around the M&M and save the M&M bites for last. The M&M cookies that I remember were more like sugar cookies, dense and a little hard. These did not come out that way, they were more like chocolate chip cookies but with M&Ms. They were good, just not exactly what I wanted, so I'm still on the look out for my perfect M&M cookie. I got the recipe from a fellow Blogger.


M&M Cookies

1 cup packed dark brown sugar
1/2 cup white sugar
1 cup unsalted butter, at room temperature
2 eggs
1 1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups M&Ms

In a bowl with an electric mixer cream butter and sugar, then add eggs one at a time. Add in the vanilla and then the dry ingredients until smooth. Pour in 3/4 cup M&Ms.


Scoop onto cookie sheets and bake for 9 to 11 minutes at 350 degrees. Once scooped press a few M&Ms into the tops of the cookies. Bake and enjoy!

Pumpkin Pie Fudge

Thanksgiving II is tomorrow, and I made candy. Thanksgiving II was created by Ben's roommate and his friends, it's the thanksgiving with your friends: laughing, eating and drinking. A pot luck of everything and anything, your ticket in is bringing something homemade.


I'm excited, and I know Ben is really excited about Thanksgiving II (Thanksgiving is his favorite holiday because of the good food) so a second day of gluttony I bet will be Ben's second favorite holiday.

I found this recipe all over the internet, different blogs had slightly different ingredients, however I went with this one from a blog that I frequently go to. The verdict so far is "amazing and really good" one even from someone who doesn't like pumpkin or sweets that much. So I'm excited to give these as part of the pot luck and share in the joy of Thanksgiving II.


Oh one more note, I moved and this is the first thing I made in my new kitchen. YAY!

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 generous cup canned pumpkin
2 Tbsp light corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow cream (fluff)
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees. I did not have or own a candy thermometer so I looked at other recipes for similar fudge and it said that this stage should take 12-20 minutes. I went about 15 and the texture seemed correct.

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool cut fudge into squares. Fudge will last a week or two in an air tight container, but I know this will not last past tomorrow night.


It's a keeper. :)