Wow ~ I am loving the comments so far on my giveaway. Everything sounds so yummy!! If you want to join in see this post ~ My Very FIRST Giveaway
In a word, this fudge is delicious! I only had a taste since I’m trying not to eat any sweets and it was hard NOT to have more. I think Mr. Meat Eater ate the rest of the pan.
This recipe is very easy and really not at all difficult like some fudge recipes can be. I think it would wonderful with homemade chocolate chip cookies. I used original Chips Ahoy cookies since I am basically lazy. Don’t skimp on toasting the pecans ~ it really helps to make the recipe.
The fudge would make an excellent gift or treat at Christmas. I found the recipe in Southern Living’s Cooking for Christmas.
Chocolate Chip Cookie Fudge
1 cup chopped pecans, toasted
1 (12 ounce) package semisweet chocolate morsels
1 (11.5 ounce) package milk chocolate morsels
1/2 cup evaporated milk (one of those small cans is 1/2 cup)
1 1/2 tsps vanilla
1/4 tsp salt
12 chocolate chip cookies, chopped (about 1 3/4 cups)
To toast the pecans ~ spread on a small baking sheet, place in a preheated to 350º oven and let bake for 10 minutes or so. When you can start smelling them, they are done. Be careful NOT to burn. If they burn, toss and start over.
Line the bottom of an 8×8 baking pan with aluminum foil so the foil hangs over the edges. Lightly grease the foil.
Combine both packages of morsels and the evaporated milk in a large saucepan; cook over medium-low heat, stirring constantly for 5 minutes or until the chocolate is melted and the mixture is smooth. Rmove from heat and stir in the pecans, vanilla, and salt. Stir in the cookies. Spread in prepared pan.
Let stand for 4 hours or until the fudge is firm.
Lift fudge from the pan using the foil sides as handles. Remove foil and throw away and cut the fudge into squares.
Makes 2 1/4 lbs fudge