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6 Ingredient Chocolate Chip Cookie Dough Fudge

12 pieces
Easy
20
Nothing beats cookie dough, other than chocolate chip cookie dough fudge! Easy to make and even easier to eat!
Ingredients
Preparation
For the Fudge
397 g
Condensed Milk (1 Tin)
400 g
Dr. Oetker 26% White Chocolate (broken into pieces)
100 g
Dr. Oetker White Chocolate Chips
100 g
Dr. Oetker Milk Chocolate Chips
100 g
Dr. Oetker Dark Chocolate Chips
100 g
Chocolate Chip Cookies (roughly crushed)
Dr. Oetker 26% White Chocolate (broken into pieces)
Dr. Oetker White Chocolate Chips
Dr. Oetker Milk Chocolate Chips
Dr. Oetker Dark Chocolate Chips
Prep:
20 min
1

Line a 20cm square tin with non-stick parchment paper. 

2

Add the condensed milk and white chocolate to a saucepan over a low to medium heat. Stir until the mixture has melted. 

3

Allow to cool slightly, then fold in half the cookies, half the milk, half the white and half the dark chocolate chips. 

4

Pour into a prepared tin and smooth the top with a spatula. Sprinkle the remaining chocolate chips and the crushed cookies over the top. 

5

Refrigerate for a minimum of 4 hours or overnight. 

6

Use a knife to cut into around 12 squares and serve. 

Additional information
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Ingredients

For the Fudge
397 gCondensed Milk (1 Tin)
400 gDr. Oetker 26% White Chocolate (broken into pieces)
100 gDr. Oetker White Chocolate Chips
100 gDr. Oetker Milk Chocolate Chips
100 gDr. Oetker Dark Chocolate Chips
100 gChocolate Chip Cookies (roughly crushed)
Picture - Dr. Oetker 26% White Chocolate (broken into pieces)
Picture - Dr. Oetker White Chocolate Chips
Picture - Dr. Oetker Milk Chocolate Chips
Picture - Dr. Oetker Dark Chocolate Chips
1

Line a 20cm square tin with non-stick parchment paper. 

2

Add the condensed milk and white chocolate to a saucepan over a low to medium heat. Stir until the mixture has melted. 

3

Allow to cool slightly, then fold in half the cookies, half the milk, half the white and half the dark chocolate chips. 

4

Pour into a prepared tin and smooth the top with a spatula. Sprinkle the remaining chocolate chips and the crushed cookies over the top. 

5

Refrigerate for a minimum of 4 hours or overnight. 

6

Use a knife to cut into around 12 squares and serve.