This Monster Cookie Chocolate Fudge is a twist on the Monster cookie. Filled with mini M&M’s, oats, peanut butter, and chocolate.
Today’s fudge is based on a cookie.
There are variations but traditionally they are a peanut butter and oatmeal cookie that has M&M’s and Chocolate Chips.
They are also gigantic in size.
I’ve made a brownie version of them before.
Now I thought about a peanut butter and oatmeal base like the cookies.
But peanut butter fudge can sometimes be tricky and greasy.
Which is why I used powdered peanut butter.
It’s a must.
By the way…the powdered peanut butter is great in smoothies!
Anyway, I went with a chocolate base fudge and then added the peanut butter powder, oats, and M&M’s.
You can use regular size M&M’s if you want but I really suggest mini.
Keys to Successful Fudge:
Have a thermometer.
I don’t like the old fashioned ones that you clip to the side.
Those never work for me.
I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate.
If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ½ cup heavy cream
- 2 cups semisweet chocolate, finely chopped
- 1/4 cup powdered peanut butter
- 1 cup mini M&M's
- 3/4 cup quick oats
- 7-ounce jar marshmallow crème
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed sauce pan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage), stirring constantly.
- Once you reach 234F remove from heat and add the semisweet chocolate chips stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and powdered peanut butter and mix until well blended.
- Fold in the M&M's and oats.
- Pour into prepared pan.
- Top with extra M&M's if desired.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board.
- Cut into whatever amount you want.