White Chocolate Chunk Fudge

Directions

• 1

  Preheat oven 350°F. Prepare 1 large-rimmed baking sheet with parchment paper. 

• 2

  Beat butter in stand mixer with paddle attachment or electric mixer on medium speed, until clinging to the sides of the bowl, about 2 minutes.

• 3

  Add ½ cup dry mix and mix until combined, scraping the sides as needed, about 1 minute.

• 4

  Add egg and remaining dry mix, and mix until well blended, scraping the sides as needed.

• 5

  Scoop 8 balls and place equally spaced onto prepared baking sheet. 

• 6

  Bake in preheated oven, until golden on the edges, about 25 minutes.

• 7

  Remove from the oven and allow to cool slightly on the tray, about 5 minutes, then transfer to a wire rack to cool completely, about 5 minutes. Set aside.

• 8

  Line an 8” x 8” baking dish with parchment paper that overhangs the sides for easy removal. 

• 9

  Combine melted chocolate and sweetened condensed milk in a large bowl. 

• 10

  Pour 1/3 into the prepared baking dish, to just cover the bottom. Crumble 1/3 of the cookies onto the white chocolate mixture. Sprinkle 1 tablespoon mini chips on top.  Repeat with remaining white chocolate mixture, cookies and chips.

• 11

  Let sit at room temperature until firm, about 3 hours to overnight.   

• 12

  Cut into 3 rows and then slice ¼ inch slices on each row.