TWO-LAYER COOKIE CRUNCH FUDGE

Two-Layer Cookie Crunch Fudge image

If you can chop cookies and use a microwave, you have all the know-how required to make this easy but impressive Two-Layer Cookie Crunch Fudge.

Provided by My Food and Family

Categories Home

Time 2h20m

Yield 24 servings

Number Of Ingredients 5

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Ingredients

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
1 can (14 oz.) sweetened condensed milk, divided
3 chocolate chunk cookies (2 inch), chopped
1 tsp. vanilla
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

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.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 35 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 2 g