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Gingerbread Cookie Fudge

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Gingerbread Cookie Fudge
  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 24
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Gingerbread cookie dough makes a great base and topper for this quick and easy fudge.

Ingredients

1
roll (30 oz) Pillsbury™ refrigerated gingerbread cookies
1/4
cup all-purpose flour
1/2
cup old-fashioned oats
1
can (14 oz) sweetened condensed milk (not evaporated)
1/4
cup butter
1
bag (12 oz) semisweet chocolate chips (2 cups)
1
teaspoon vanilla

Directions

  • 1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  • 2 Break up half of the cookie dough and press in ungreased 13x9-inch pan. Lightly grease large cookie sheet. In medium bowl, break up remaining cookie dough; mix in flour and oats. Crumble mixture onto cookie sheet. Bake both the pan and cookie sheet 15 to 20 minutes or until crust is light golden brown and cookie crumble mixture is crispy. Cool completely, about 30 minutes.
  • 3 Meanwhile, in 1-quart saucepan, heat condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in chocolate chips until melted. Stir in vanilla.
  • 4 Pour chocolate mixture over cookie crust, spreading evenly. Sprinkle with cookie crumble mixture; press in lightly. Cool 15 minutes. Refrigerate about 1 hour or until fudge layer is firm. For bars, cut into 6 rows by 4 rows.
Tips  

Use white vanilla baking chips in place of semisweet chocolate chips for a twist on this recipe!

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
250
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
19%
(
Saturated Fat
6g
30%
,
Trans Fat
1 1/2g
)
Cholesterol
15mg
6%
Sodium
105mg
4%
Potassium
120mg
3%
Total Carbohydrate
31g
10%
(
Dietary Fiber
1g
4%
,
Sugars
17g
)
Protein
3g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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