Peanut Butter Cookie Fudge

1. 1

   Line 8- or 9-inch square pan with aluminum foil, extending foil over edges.

2. 2

   Butter foil; set aside.

3. 3

   Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan.

4. 4

   Cook over medium-low heat, stirring occasionally, until melted and smooth (10 to 12 minutes).

5. 5

   Pour melted chocolate mixture into large bowl.

6. 6

   Add 3 cups powdered sugar; beat at low speed until moistened.

7. 7

   Increase speed to high; beat until very smooth.

8. 8

   Stir in chopped cookies.

9. 9

   Spread into prepared pan.

10. 10

    Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge.

11. 11

    Cover; refrigerate until firm (at least 3 hours).

12. 12

    Lift fudge out of pan, using foil ends.

13. 13

    Cut into squares.

14. 14

    Store refrigerated.

15. 15

    *Substitute real semi-sweet chocolate chips.

16. 16

    Variation:

17. 17

    Cookies and Cream Fudge.

18. 18

    Omit peanut butter sandwich cookies from fudge and peanut butter from glaze.

19. 19

    Use 1 cup coarsely chopped creme-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.

* Per serving · 4 servings · Values may vary.

No additional tips available.