Black Forest Cookie Fudge by Jenny Yoder
This Recipe was made with
2 cups semisweet chocolate chips
1/4 cup light corn syrup
1/2 cup confectioner’s sugar
1/4 cup evaporated milk
1 teaspoon vanilla extract
1 cup chopped
Archway Dutch Cocoa
Cookies (1/2-inch pieces)
1 cup dried cherries
In a medium saucepan over low heat, combine chocolate chips and corn syrup.
Cook and stir until chocolate is melted; remove from heat.
Stir in confectioner’s sugar, evaporated milk, and vanilla; continue to mix thoroughly until mixture thickens.
Stir in cookies and cherries.
Spread mixture into a greased 9-inch baking dish; refrigerate until firm.
Cut into 24 pieces; store in airtight container in the refrigerator.