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Nut Cookie Fudge

 Nut Cookie Fudge
I've been making this easy and delicious fudge for Christmas for the last 20 years. It's great to give as a gift. For variation, I sometimes add mint chips or extract. —Sherry Hamilton, Florissant, Missouri
64 ServingsPrep: 15 min. + chilling


  • 1-1/2 teaspoons butter, softened
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1-1/2 cups crushed cream-filled chocolate sandwich cookies
  • 1 cup chopped nuts


  • Line an 8-in. square dish with foil and grease the foil with butter;
  • set aside. In a heavy saucepan, melt chocolate chips and milk over
  • low heat, stirring constantly until smooth. Remove from the heat;
  • stir in cookie crumbs and nuts.
  • Spread evenly into prepared dish. Refrigerate for at least 2 hours or
  • until firm. Using foil, lift fudge out of pan. Discard foil; cut
  • fudge into 1-in. squares. Store in an airtight container in the
  • refrigerator. Yield: about 2 pounds.
Nutritional Facts: 1 piece equals 75 calories, 4 g fat (2 g saturated fat), 2 mg cholesterol, 27 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.