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