This Slow Cooker Nutty Cookie Fudge is the ultimate no-fuss dessert. With just three simple ingredients\u2014crushed peanut butter cookies, semi-sweet chocolate chips, and sweetened condensed milk\u2014you can create a rich, creamy, nutty fudge that tastes like it came from a gourmet candy shop. The slow cooker does all the work, gently melting the chocolate and blending the flavors into a smooth, sliceable fudge.<\/p>\n
Perfect for holiday gift-giving, potlucks, bake sales, or simply satisfying your sweet tooth, this recipe is foolproof and endlessly adaptable. Plus, it is a great way to use up leftover peanut butter cookies.<\/p>\n
Just 3 Ingredients:<\/strong> Peanut butter cookies, chocolate chips, and sweetened condensed milk.<\/p>\n<\/li>\n No Candy Thermometer Required:<\/strong>The slow cooker makes perfect fudge every time.<\/p>\n<\/li>\n Rich, Creamy Texture:<\/strong>Sweetened condensed milk creates a smooth, decadent fudge.<\/p>\n<\/li>\n Nutty and Chocolatey:<\/strong> The peanut butter cookies add crunch and a salty-sweet contrast.<\/p>\n<\/li>\n No-Bake:<\/strong> The slow cooker does all the work.<\/p>\n<\/li>\n Perfect for Gifting:<\/strong> Wrap squares in cellophane for a thoughtful homemade gift.<\/p>\n<\/li>\n<\/ul>\n Prep Time:<\/strong> 10 minutes | Cook Time:<\/strong> 1\u00bd to 2 hours on LOW | Chill Time:<\/strong> 3 to 4 hours (or overnight) | Total Time:<\/strong> 4\u00bd to 6 hours This creamy, nutty fudge is made in the slow cooker with just three ingredients. It is rich, chocolatey, and wonderfully addictive.<\/p>\n 3 cups crushed peanut butter cookies (about 24 to 28 cookies, lightly packed)<\/p>\n<\/li>\n 3 cups semi-sweet chocolate chips (about 18 ounces)<\/p>\n<\/li>\n 1 can (14 ounces) sweetened condensed milk<\/p>\n<\/li>\n<\/ul>\n Step 1: Prepare the Slow Cooker<\/strong> Step 2: Add the Cookie Crumbs<\/strong> Step 3: Combine Chocolate and Condensed Milk<\/strong> Step 4: Layer the Fudge<\/strong> Step 5: Cook<\/strong> Step 6: Stir and Combine<\/strong> Step 7: Cool Slightly<\/strong> Step 8: Transfer to Pan<\/strong> Step 9: Chill<\/strong> Step 10: Cut and Store<\/strong> Use a Small Slow Cooker:<\/strong> A 3- to 4-quart slow cooker works best. A larger slow cooker may cause the fudge to cook unevenly.<\/p>\n<\/li>\n Crush Cookies Evenly:<\/strong> Aim for a mix of fine crumbs and small chunks. This gives the fudge texture while still holding together.<\/p>\n<\/li>\n Do Not Cook on HIGH:<\/strong> High heat can scorch the chocolate. LOW is essential for smooth, creamy fudge.<\/p>\n<\/li>\n Stir Once Halfway Through:<\/strong> A single gentle stir helps incorporate the cookie crumbs without deflating the mixture.<\/p>\n<\/li>\n Chill Thoroughly:<\/strong> Overnight chilling produces the cleanest slices. If you are short on time, aim for at least 4 hours.<\/p>\n<\/li>\n Use Parchment Paper:<\/strong>Lining the pan with parchment paper makes it easy to lift the fudge out for cutting.<\/p>\n<\/li>\n<\/ul>\n Chocolate Chip Cookies:<\/strong>Substitute peanut butter cookies with chocolate chip cookies.<\/p>\n<\/li>\n Oreo Fudge:<\/strong> Use crushed Oreos for a cookies-and-cream version.<\/p>\n<\/li>\n White Chocolate:<\/strong> Use white chocolate chips instead of semi-sweet.<\/p>\n<\/li>\n Add Nuts:<\/strong> Stir in \u00bd cup of chopped walnuts or pecans.<\/p>\n<\/li>\n Add Peanut Butter:<\/strong> Swirl in \u00bc cup of creamy peanut butter before chilling.<\/p>\n<\/li>\n Gluten-Free:<\/strong> Use gluten-free peanut butter cookies.<\/p>\n<\/li>\n<\/ul>\n This rich, decadent fudge is delicious on its own or paired with:<\/p>\n Coffee or Tea:<\/strong> A perfect afternoon treat.<\/p>\n<\/li>\n Vanilla Ice Cream:<\/strong> Crumble over ice cream for a sundae.<\/p>\n<\/li>\n Hot Cocoa:<\/strong> A double-chocolate indulgence.<\/p>\n<\/li>\n Gift Boxes:<\/strong> Package in decorative tins or cellophane bags.<\/p>\n<\/li>\n<\/ul>\n Refrigerator:<\/strong> Store in an airtight container for up to 1 week.<\/p>\n<\/li>\n Room Temperature:<\/strong> Fudge can be served cold or at room temperature. Let it sit out for 10 to 15 minutes before serving for a creamier texture.<\/p>\n<\/li>\n Freezer:<\/strong> This fudge freezes well for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator.<\/p>\n<\/li>\n<\/ul>\n Traditional fudge recipes often require a candy thermometer and precise timing. This slow cooker method eliminates the guesswork. The gentle, even heat melts the chocolate and sweetened condensed milk into a smooth, glossy mixture without scorching. The cookie crumbs add texture and a salty-sweet contrast that elevates the fudge beyond the ordinary.<\/p>\n This recipe succeeds because of the combination of sweetened condensed milk and chocolate. The condensed milk provides sweetness and a creamy base, while the chocolate chips melt into a rich, smooth fudge. The peanut butter cookie crumbs add crunch and a subtle nutty flavor, creating a fudge that is both creamy and textured.<\/p>\n Cooking on LOW ensures the chocolate melts gently without seizing. A single stir halfway through incorporates the crumbs without overworking the mixture. Chilling sets the fudge into perfect, sliceable squares.<\/p>\n Please note that values are estimates and will vary based on specific ingredients and portion sizes.<\/em><\/p>\n Per square (based on 24 squares):<\/strong><\/p>\n Slow Cooker Nutty Cookie Fudge is the easiest, most delicious fudge you will ever make. With just three ingredients and your slow cooker, you can create a rich, creamy, nutty treat that tastes like it came from a gourmet candy shop. Perfect for gift-giving, holiday tables, or any time you need a sweet indulgence.<\/p>\n I hope this recipe brings a little fudgy goodness to your table. If you give it a try, please leave a comment below. I would love to hear how it turned out for you.<\/p>\n","protected":false},"excerpt":{"rendered":" This Slow Cooker Nutty Cookie Fudge is the ultimate no-fuss dessert. With just three simple ingredients\u2014crushed peanut butter cookies, semi-sweet…<\/p>\n","protected":false},"author":1,"featured_media":7131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Slow Cooker Nutty Cookie Fudge: The Easiest, Creamiest No-Bake Treat - Grandma Baking Recipes","description":"This Slow Cooker Nutty Cookie Fudge is the ultimate no-fuss dessert. With just three simple ingredients\u2014crushed peanut butter cookies, semi-sweet chocolate chip"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7130","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=7130"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7130\/revisions"}],"predecessor-version":[{"id":7132,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/7130\/revisions\/7132"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/7131"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=7130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=7130"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=7130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSlow Cooker Nutty Cookie Fudge<\/h3>\n
\nYield:<\/strong> 24 small squares<\/p>\nINGREDIENTS<\/h4>\n
\n
INSTRUCTIONS<\/h4>\n
\nLightly grease a small slow cooker (about 3 to 4 quarts) with a bit of butter or nonstick spray to help with cleanup later.<\/p>\n
\nPour the crushed peanut butter cookies into the bottom of the slow cooker and spread them into an even layer. The crumbs should be fine to medium\u2014like coarse sand with some tiny bits\u2014so they press together nicely.<\/p>\n
\nIn a medium bowl, stir together the semi-sweet chocolate chips and the sweetened condensed milk until the chips are well coated. This does not need to be perfectly smooth; you are just getting everything mixed before it goes into the heat.<\/p>\n
\nPour the chocolate chip and condensed milk mixture evenly over the crushed cookies in the slow cooker, using a spatula to spread it so it covers the crumbs from corner to corner.<\/p>\n
\nCover the slow cooker with its lid and cook on LOW for 1\u00bd to 2 hours. Do not cook on HIGH, as the chocolate can scorch. During cooking, avoid lifting the lid more than once or twice so you do not lose too much heat.<\/p>\n
\nAfter about 1 hour, quickly remove the lid and gently stir the mixture, reaching down to pull some of the cookie crumbs up into the melted chocolate. You want the crumbs to be mixed through but still leave some at the bottom to form a fudge-like base. Smooth the top with a spatula. Replace the lid and continue cooking on LOW until the chocolate is fully melted and glossy.<\/p>\n
\nOnce the mixture is thick, smooth, and well combined, turn off the slow cooker and remove the crock from the heating base if possible. Let it cool, uncovered, for about 15 to 20 minutes to take the initial heat off.<\/p>\n
\nLine an 8\u00d78-inch or 9\u00d79-inch baking dish with parchment paper or lightly butter it. Spoon the warm fudge mixture into the prepared dish, pressing it gently into the corners and smoothing the top with the back of a spoon or spatula.<\/p>\n
\nLet the fudge cool at room temperature until it is no longer warm to the touch, then transfer the dish to the refrigerator. Chill for at least 3 to 4 hours, or until very firm and sliceable. Overnight chilling gives the best texture.<\/p>\n
\nOnce firm, lift the fudge out of the pan using the parchment paper, place it on a cutting board, and cut into small squares with a sharp knife. Wipe the knife between cuts for neater pieces. Store the fudge in an airtight container in the refrigerator for up to 1 week. For serving, you can let the pieces sit at room temperature for 10 to 15 minutes to soften slightly if you like a creamier bite.<\/p>\n
\nTips for Perfect Slow Cooker Fudge<\/h3>\n
\n
\nVariations and Substitutions<\/h3>\n
\n
\nWhat to Serve with Cookie Fudge<\/h3>\n
\n
\nStorage and Make-Ahead<\/h3>\n
\n
\nWhy This Recipe Is Foolproof<\/h3>\n
\nWhy This Recipe Works<\/h3>\n
\nNutritional Information<\/h3>\n
\n\n
\n \nNUTRIENT<\/th>\n AMOUNT<\/th>\n<\/tr>\n<\/thead>\n \n Calories<\/td>\n 180\u2013220<\/td>\n<\/tr>\n \n Protein<\/td>\n 3\u20134g<\/td>\n<\/tr>\n \n Carbohydrates<\/td>\n 24\u201328g<\/td>\n<\/tr>\n \n Fat<\/td>\n 9\u201311g<\/td>\n<\/tr>\n \n Saturated Fat<\/td>\n 5\u20136g<\/td>\n<\/tr>\n \n Fiber<\/td>\n 1\u20132g<\/td>\n<\/tr>\n \n Sugar<\/td>\n 18\u201322g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\nConclusion<\/h3>\n