Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1 1/2 cups plain M&M’s, divided (1 cup and 1/2 cup)
- 1 cup plain mini M&M’s, divided (1/2 cup and 1/2 cup)
- 1/2 cup salted sweet cream butter, softened
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 2 tablespoons half-and-half
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups good quality white baking chips (I used Ghirardelli brand)
- 1 (14 oz) can of sweetened condensed milk
Instructions
- Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray. Set it aside.
- Add the all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute and let the flour cool completely. Once cooled, sift the flour to remove any small clumps.
- Place 1 cup of the plain M&M’s and 1/2 cup of the mini M&M’s in quart-size Ziploc bags. Freeze them while you make the rest of the recipe.
- In a medium-sized mixing bowl, use a handheld mixer to cream the butter, granulated sugar, light brown sugar, half-and-half, vanilla extract, and salt for 1 1/2-2 minutes.
- Reduce the mixer speed to low, add the sifted flour, and mix just until incorporated. Set aside.
- In a heat-safe bowl, heat the white chocolate chips and sweetened condensed milk in the microwave in 30-second intervals, stirring after each, until smooth and fully melted.
- Remove the M&M’s from the freezer and stir them into the butter and flour mixture using a wooden spoon.
- Pour the melted white chocolate mixture into the cookie dough mixture and stir until fully combined.
- Spoon the cookie dough fudge into the prepared baking dish, spreading it evenly.
- Evenly sprinkle the remaining M&M’s and mini M&M’s on top of the fudge. Press them gently into the fudge.
- Cover tightly and refrigerate for at least 2 hours (or overnight) until firm.
- Remove the fudge from the refrigerator and slice into 25 squares (5 pieces across and 5 down).
Notes
- For a twist, you can use different types of M&M’s like peanut or pretzel M&M’s.
- Make sure the flour is fully cooled before using to avoid any risk of bacteria from raw flour.
- This fudge will stay fresh in the refrigerator for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 190 kcal
- Sugar: 23g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
