Two-Layer Cookie Crunch Fudge

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.

Rated 5 from 1 votes

Prep Time

20M

Total Time

2H20M

Servings

24 servings

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), 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

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1. 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 (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.

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

3. Microwave white chocolate and remaining milk in separate microwaveable bowl on MEDIUM (50%) 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.

Two-Layer Cookie Crunch Fudge

What You Need

Instructions

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