SUGAR COOKIE TOAST CRUNCH™ FUDGE
Layers of fudge and cereal make this bite-sized dessert decadent and delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 64
Number Of Ingredients 6
Steps:
- Line 8-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Spray with cooking spray.
- In medium microwavable bowl, microwave half of the chopped white chocolate baking squares and the butter uncovered on High 1 minute to 1 minute 30 seconds, until mixture can be stirred smooth. Slightly crush 2 cups of the cereal and stir in melted white chocolate until completely coated; press evenly in pan. Set aside.
- In small microwavable bowl, stir together generous 1/2 cup condensed milk and remaining chopped white chocolate baking squares. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth. In another small microwavable bowl, stir together remaining condensed milk and the semisweet chocolate chips. Microwave uncovered on High 1 minute, stirring every 30 seconds, until mixture can be stirred smooth.
- Spread melted white vanilla mixture over crust in pan. Evenly spoon and spread semisweet chocolate mixture over white mixture.
- Slightly crush remaining cereal, sprinkle over fudge. Sprinkle with peppermint candies; gently press into fudge. Refrigerate about 2 hours or until set.
- Remove fudge from pan. Cut into 8 rows by 8 rows to make 1-inch squares. Store tightly covered up to 2 weeks with waxed paper between layers.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 10 g, TransFat 0 g
SUGAR COOKIE CHOCOLATE CRUNCH FUDGE
This is a great hoilday treat, I mix up a batch of these for my family and friends. They never seem to last, so i have to make 2 batches and hide the other until later..Or they will be gone too. This recipe is also very easy to make and can be made days ahead. Enjoy?
Provided by NIKKI SMITH @adorefood
Categories Cookies
Number Of Ingredients 8
Steps:
- In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn cyrup, butter salt, and condenesed milk over med heat for 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to med-low; stir in cookies dough chuncks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160 degrees F. Remove from heat.
- Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crunched granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stiring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan. Refrigerate uncovered at least 2 hours or until firm.
- Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on a platter garnished with mint sprigs..
SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE
Provided by Food Network
Time 2h30m
Yield 48 candies
Number Of Ingredients 9
Steps:
- In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160degreesF. Remove from heat.
- Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.
- Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.
- *To easily crush granola bars, do not unwrap; use rolling pin to crush bars.
- ** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.
CHOCOLATE-MINT COOKIE CRUNCH FUDGE
Provided by Food Network
Time 6h25m
Number Of Ingredients 6
Steps:
- Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares.
SUGAR COOKIE FUDGE
Sugar Cookie Fudge is easy, rich and creamy! Full of sugar cookie flavor, decorated in bright sparkles or sprinkles, perfect as a dessert or edible gift!
Provided by Karin and Ken
Categories Dessert
Number Of Ingredients 6
Steps:
- In a saucepan, over medium low heat, add sweetened condensed milk. Once hot, but NOT boiling, add sugar cookie mix and stir.
- Next, add white chocolate chips, butter and vanilla to the same pot, still over medium low heat.
- Heat until totally melted and smooth, continue to stir frequently. If needed, to smooth mixture, add another tablespoon of butter. I always do. This mixture will be thick.
- If using, pour in half your sprinkles and only stir 1-2 times so your sprinkles don't melt!. If you don't like sprinkles check below in the recipe notes for some other suggestions!
- Line an 8x8 or 9x9 inch square baking dish with parchment paper and spray with nonstick cooking spray.
- Top with sprinkles too, if desired.
- Pour fudge into pan, and refrigerate for at least 1 hour, if not 2.
- Once cooled, cut into squares and serve. Enjoy!
CHOCOLATE FUDGE CRINKLE BISCUITS
Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat
Provided by Anamaria Cook
Categories Afternoon tea, Treat
Time 30m
Yield Makes 35-40 mini biscuits
Number Of Ingredients 7
Steps:
- Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
- Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
- Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.
Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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