Monster Cookie Chocolate Fudge: A twist on the Monster cookie, this fudge is 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
- 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.