What is the best way to cut Cookie Monster Fudge for clean pieces?

For the cleanest cuts, use a long, sharp knife and make one long, continuous stroke straight down through the fudge instead of sawing back and forth. Wipe the blade clean with a paper towel between each cut to prevent crumbs and color streaks from marring the surfaces. If the knife sticks, run it under hot water, dry it, and make your cut while the blade is still warm.

Can I use regular-sized cookies instead of mini cookies in this fudge recipe?

Yes, you can use regular-sized cookies instead of mini cookies, but they should be cut into small pieces, such as quarters, before adding them to the mixture. Mini cookies are preferred because they distribute more evenly and are easier to fold in without breaking. Other types of cookies, including homemade ones, can also be substituted as long as they are in small pieces.

How should I store leftover Cookie Monster Fudge?

Store leftover Cookie Monster Fudge in an airtight container at room temperature for up to one week, or up to two weeks according to the recipe notes. If your room is warm or humid, it is best to refrigerate the fudge to prevent it from melting or becoming too soft. For longer storage, you can freeze the fudge for up to three months by wrapping it tightly in plastic wrap and placing it in a freezer-safe container.

Why is my Cookie Monster Fudge not setting properly?

If your fudge is not setting, it likely did not chill long enough in the refrigerator; the recipe requires at least 90 minutes of chilling time to firm up. Another common cause is not melting the white chocolate chips and sweetened condensed milk over sufficiently low heat, which can scorch the mixture and affect the texture. Ensure you work quickly once the ingredients are melted, as the mixture will start to set as it cools.

Cookie Monster Fudge: A Fun No-Bake Treat For Parties And Fans Of All Ages

Ingredients

Scale

14 ounce sweetened condensed milk
3 cups white chocolate chips
blue gel food color
3/4 cup mini Oreo cookies, divided use
3/4 cups mini Chips Ahoy cookies, divided use
32 candy eyeballs

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Instructions

1-Line an 8×8-inch baking pan with parchment: Line an 8×8-inch baking pan with parchment paper, leaving some extra running up and out of the sides of the pan to act as handles. Set it aside.
2-In a dutch oven, or medium pot: In a dutch oven, or medium pot over medium-low heat, pour in the sweetened condensed milk and white chocolate chips. Slowly stir, but consistently, until the milk and chocolate chips have melted and have created a smooth mixture.
3-Remove from the heat: Remove from the heat. Add blue gel food color and stir until it’s all the same desired shade of blue.
4-Carefully fold in 1/2 cup of mini: Carefully fold in 1/2 cup of mini Oreos and 1/2 cup of mini Chips Ahoy cookies. Note: the mixture is going to start setting up quickly so work fast here but not so fast that you are making the cookies fall apart.
5-Pour the mixture into the parchment lined: Pour the mixture into the parchment lined dish, use a spatula or the back of a spoon to spread the mixture into an even layer.
6-Add remaining Oreos and Chips Ahoy onto: Add remaining Oreos and Chips Ahoy onto the surface of the fudge. Place pairs of candy eyes around the surface of the fudge as well.
7-Place the fudge mixture into the fridge: Place the fudge mixture into the fridge for 90 minutes to set. Remove from the pan and cut with a sharp knife into 16 pieces. Serve and enjoy.

Last Step:

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Prep Time: 10 min
Cook Time: 5 min
Method: stovetop

Nutrition

Calories: 252
Sugar: 40
Sodium: 131
Fat: 17
Carbohydrates: 46
Fiber: 1
Protein: 5