Oh yes I did! I made fudge and marbled it with edible (no-egg) chocolate chip cookie dough. Mmmm!
Merry Christmas! This is perfect fudge. Actually, I would prefer some walnuts in the cookie dough as well. I just always worry that some are either allergic or don’t like nuts, so I often leave them out when I’m making something that many people will be eating. Walnuts would have really made this fudge though! I came up with this idea myself, but I’m sure someone somewhere has probably already thought of it and done it. I didn’t bother looking over the world wide web. I just took two simple, often-used recipes and combined them to make this. I’m not sure who the credit for the edible cookie dough goes to, but the fudge is from Eagle Brand as this is the simple sweetened condensed milk added to chocolate version of fudge.
The cookie dough actually also has sweetened condensed milk in it as well, so I suppose credit for that also goes to Eagle Brand (though I didn’t find a recipe for it on their website).
3 cups chocolate chips
1—14 ounce can fat free sweetened condensed milk (makes them healthy! ;))
dash of salt
1 1/2 teaspoons vanilla extract
1/4 cup unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
7 ounces fat free sweetened condensed milk
1/2 cup miniature chocolate chips
1/4 cup finely chopped walnuts (optional)
Make the cookie dough first. Beat together the butter and brown sugar until well mixed. Add the vanilla and combine. Add the flour and salt and beat just until combined. Beat in the condensed milk then stir in the chocolate chips and the nuts, if using. Refrigerate for at least 1 hour. After the dough has chilled, take pieces of it and put them on waxed paper, about 20-30 pieces differing in sizes from about a teaspoon to a tablespoons.
For the fudge—line a 9 inch square pan with non-stick foil. Spray lightly with cooking spray. Set aside. Melt the chocolate chips, salt, vanilla and sweetened condensed milk in a medium sized saucepan until smooth. Spread half of the fudge in the bottom of the pan. Dot the fudge with the cookie dough pieces. Take a butter knife and swirl it around the cookie dough and fudge. It won’t mix in totally and you don’t want it to. Top it with the rest of the fudge and smooth the top. Let chill for a couple hours. Remove from foil and cut into desired sized pieces on a cutting board.
(I actually made double the amount of cookie dough and only used about half of it for the fudge, so you could easily double it and make two batches of fudge. I’m about to use the rest and add some walnuts to the leftover cookie dough first.)