I’ve been preparing this pasta salad ever since I received the recipe from a close friend many years ago! Barbecues go well with it.
| Prep Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 24 |
| Yield: | 48 pieces |
Ingredients
- ⅓ cup margarine, melted
- ⅔ cup light brown sugar, packed
- 1 pinch salt
- ¾ cup all-purpose flour
- ¼ cup semisweet mini chocolate chips
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) package confectioners’ sugar
- 1 cup semisweet mini chocolate chips, melted
- 1 teaspoon vanilla extract
Instructions
- Line a 9×9 inch baking dish with aluminum foil, and set aside.
- To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
- Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
- Mix together the cream cheese and confectioners’ sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
- Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.
- There is a potential risk of foodborne illness from the consumption of raw flour.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Sugars | 29 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Will need to alter it next time the fudge just wont set even after being in the freezer for more than 24 hrs. Kids still loved it though so taste wise its a win.
The 3 changes I would make in this recipe is to add butter instead of margarine. In addition to semi sweet chocolate, add butterscotch candy chips and marshmallow cream Maybe a small amount heavy cream. Will have a rich creamy flavor and texture.
this recipe tasted way to much like cookie dough so i decided to bake it on 425 for 10 min it turn out way better
pretty yummy I thought, my husband not a fan- it was also very gushy not easy to eat with glamor!:P
Nice flavor.. a little goopy and light on the chocolate. Next time I would add more chips
The fudge is way too gooey, and the recipe makes way too much cookie dough for the recipe. Taste was good, but will not make again.
Decadent and delicious. After reading others comments I made slight mods to this recipe: added slightly less brown sugar and slightly more flour to cookie dough part & exchanged about half the semi-sweet chocolate chips for dark chocolate for the fudge part. It was really, really, really good. I will be making this every holiday from now on.
Although this tasted delicious, I don’t know that I would call it fudge. It kind of tasted like chocolate frosting. Like another reviewer, I also needed way more flour to make the cookie dough, at least a cup, maybe a little more. Turned out very yummy, just not very fudge like.
Delicious fudge recipe and the first time I ever used cream cheese in a fudge. I was pleasantly surprised. The cookie dough were nice little gems to bite into – cause truly, I am not a fan of plain chocolate fudge. The fudge itself though has just the right amount of sweetness and doesn’t taste like chocolate frosting (big plus.) I had no problem with the amount of flour to make the cookie dough. It turned out just fine. Good recipe, thanks for sharing.
Such a good and unique recipe. If you like really rich chocolate I would suggest adding some cocoa powder and reducing the powdered sugar to 1.5 cups. I also made a melted dark chocolate sauce to drizzle on the top, which improved the taste and the presentation! Great recipe 🙂
This recipe is rich but delicious. I did have to use a lot more flour than called for in the cookie dough in order to form it. Also, next time I make this I will grease the pan or use wax paper instead of aluminum foil because it was hard to separate from the fudge.