When I think about being a kid, I think about eating fudge. Whether it’s just plain and simple chocolate fudge, or ooey gooey rocky road fudge, or the delicious peanut butter fudge – just the thought of those overly-sweet and melt-in-your-mouth treats makes me want to be five years old again.
Work has been a pain lately, so between avoiding summer school and dealing with people who want their lattes, I decided to make fudge as some much-needed therapy and anger management. It’s a lot easier, cheaper and satisfying than seeing a shrink
Instead of keeping it simple, I thought I’d try something new! Let me present you my double decker dynamite fudge: cookies and cream fudge on top, and salty pretzels sandwiched in dark chocolate fudge. These babies are best enjoyed in small dosages, but make the toothache soo worth it.
- 1 package Baker’s dark chocolate squares (225 grams)
- 1 package Baker’s white chocolate squares (225 grams)
- 2 cans of condensed sweetened milk (250ml each)
- 20 cookies of your choice – mine were Oreos
- 25 salted pretzels
- Microwave the dark chocolate with one can of condensed milk for 2 to 3 minutes, or until chocolate is nearly all melted, stirring thoroughly after each minute.
- Spread the mixture into a square 8-inch pan (lined with parchment paper), and top with pretzels (leave them whole, when you cut the fudge later, you’ll end up with an even amount of pretzels throughout), making sure to press them slightly into the fudge.
- Repeat melting the white chocolate with the second can of condensed milk.
- Break the cookies into quarters, and stir into the white chocolate mixture. Spread that on top of the dark chocolate and the pretzels.
- Refrigerate until firm – about 2 hours. Cutting is easiest with a knife dipped into hot water.
- Eat (and maybe share)