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M and M Cookie Dough Fudge

A nostalgic and delicious blend of cookie dough and fudge, featuring M and Ms and white chocolate—a sweet treat that’s perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 25 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the fudge base
  • 1 cup all-purpose flour, spooned and leveled Microwave for 1 minute to eliminate raw taste.
  • 1.5 cups plain M and Ms, divided Freeze 1 cup for texture.
  • 0.5 cup salted sweet cream butter, softened Bring to room temperature before mixing.
  • 0.25 cup granulated sugar
  • 0.33 cup light brown sugar, packed
  • 2 tablespoons half and half
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups good quality white baking chips (e.g., Ghirardelli brand)
  • 1 14-ounce can sweetened condensed milk

Method
 

Preparation
  1. Line an 8×8 inch baking dish with parchment paper and spray lightly with nonstick spray.
  2. Microwave the all-purpose flour in a small bowl for 1 minute and let it cool completely before sifting.
  3. While the flour cools, freeze 1 cup of regular M and Ms and 1/2 cup of mini M and Ms in Ziploc bags.
Making the fudge base
  1. In a medium bowl, cream together softened butter, granulated sugar, light brown sugar, half and half, vanilla extract, and salt. Beat for 1 to 2 minutes.
  2. Gradually add the cooled flour mixture until blended.
Combining
  1. Melt white chocolate chips and sweetened condensed milk in the microwave until smooth.
  2. Stir the frozen M and Ms into the butter mixture. Fold in the white chocolate mixture.
Setting the fudge
  1. Spoon the mixture into the prepared dish, sprinkle with the remaining M and Ms, and press them in gently.
  2. Cover and refrigerate for at least 2 hours until set.
  3. Slice into 25 squares and enjoy!

Notes

Store in an airtight container in the fridge for up to 7 days or freeze for longer storage. Heat flour to eliminate raw taste. Experiment with different candies or add nuts for variations.