Wednesday, December 25, 2013

Peppermint cookies and cream fudge


Have you had Trader Joe's Peppermint Joe Joes yet? If you don't know what they are, listen up. These wonderful cookies are similar to Oreo cookies, but the filling contains a sigh-inducing peppermint flavor (and chunks!). I'm not a fan of regular Oreos, but I will and can eat an entire sleeve of these peppermint cookies in one sitting. Not that I've tried, of course...

Anyway - We just finished making a batch of Peppermint Joe Joe ice cream (I added crushed up cookies to my go-to vanilla ice cream base) and still had about a row of cookies left over. I also needed to fill up some tins for Addie's daycare teachers and wanted to gift them something homemade. Then it dawned upon me - peppermint cookies and cream fudge! I love fudge, and what better way to use up the remaining cookies than to add it to some fudge?

This fudge was creamy and chock full of peppermint cookies - like a cookies and cream ice cream, but in fudge form. It is a wonderful treat to for the holidays, and I know it is something that I will be making again.

Merry Christmas to all - hope your holidays are joyous and sweet!


Peppermint cookies and cream fudge
  • About 10 Trader Joe's Peppermint Joe-Joes (can substitute with regular Oreo cookies)
  • 2 TBSP butter
  • 18 oz white chocolate (can use chips, chunks or bars)
  • 1 can of sweetened condensed milk
  • 1/2 teaspoon vanilla
  • 1 teaspoon peppermint extract, optional
  • Pinch of salt
Directions
Generously grease or line a 8x8 inch baking pan. Set aside.

Coarsely chop the peppermint cookies and sprinkle about a third of it on the bottom of your prepared baking pan.

In a microwave-safe bowl, heat the butter and white chocolate in 30-second increments until both are completely melted. Stir well with a spatula until the mixture is smooth. Be sure not to overheat the white chocolate or it will seize.

Add the can of sweetened condensed milk and heat in the microwave for an additional 30 seconds. Stir well until all the ingredients are fully incorporated and the mixture resembles a thick brownie batter.

Add in the vanilla, peppermint extract (if using), and salt. Stir well. Add about a third of the coarsely chopped cookies and gently mix until the cookies are just combined.

Transfer the mixture to your prepared baking pan and smooth out the top. Sprinkle the remaining chopped cookies on top and press down gently into the fudge.

Allow the fudge to firm up - at least 2 to 3 hours - before cutting and serving. If needed, fudge can be refrigerated to speed up the hardening process.

Fudge can be stored in an airtight container at room temperature or in the fridge for at least 1 week. Refrigerated fudge can last longer.

Yield: About 32 squares of fudge (or more or less, depending upon how big you cut your pieces)

Source: An Eva Bakes original

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