Two Layer Cookie Crunch Fudge Recipes

TWO-LAYER COOKIE CRUNCH FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
• Add chopped cookies and vanilla; mix well. Spread onto bottom of prepared pan.
• Microwave white chocolate and remaining milk in separate microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted. Spread over dark chocolate layer. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.

TWO-TONE FUDGE

Steps:

• Line a 9-in. square pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. In a large heavy saucepan, combine the sugars, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in the marshmallow creme until melted and blended., Remove from the heat; stir in vanilla. Pour 2-1/2 cups into a large bowl; stir in chocolate chips and walnuts until chips are melted. Pour into prepared pan. , Add the butterscotch chips to the remaining marshmallow mixture; stir until chips are melted. Pour over the chocolate layer and gently spread to cover. Refrigerate overnight or until firm., Using foil, remove fudge from pan; carefully peel off foil. Cut into 1-in. squares. Store in the refrigerator.

SUGAR COOKIE-CHOCOLATE CRUNCH FUDGE

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.

TWO LAYER FUDGE

Steps:

• Line rectangular pan 13X92 inches, with aluminum foil.
• In medium mixing bowl place 1 cup peanut butter chips; set aside.
• In a second medium mixing bowl blend melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.
• In a heavy 4 quart saucepan combine sugar, marshmallow creme, evaporated milk and butter. Cook stirring constantly over medium heat until mixture comes to a rolling boil; boil and stir for five minutes.
• Remove from heat. Immediately add half of hot mixture to the bowel with peanut butter chips only. Pour remainder into cocoa mixture; stir to blend.
• Beat cocoa mixture until chips are melted and mixture thickens. Spread evenly over top of peanut butter layer.
• Cool until set. Remove foil and cut into squares.

TWO-LAYER FUDGE

Steps:

• Microwave semi-sweet chocolate and 3/4 cup of milk in medium microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time.
• Stir until chocolate is completely melted.
• Stir in vanilla and nuts.
• Spread in foil-lined 8-inch square pan.
• Microwave white chocolate and remaining milk in medium microwavable bowl in high for 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating time.
• Stir until White chocolate is completely melted.
• Spread evenly over semi-sweet chocolate layer.
• Refrigerate 2 hours or until firm. Cut into squares.