Macadamia Cookie Dough Fudge

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 10

Cook Time: 2

Total Time: 2 10

Servings: servings

Calories: 157kcal

Author: Lord Byron's Kitchen

Chocolate and macadamia go together like bread and butter. Macadamia Cookie Dough Fudge is the perfect unison of them both; little cake-like bites of fudge, filled with two whole cups of macadamias! Consider this fudge recipe a gift from me to you!

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Ingredients

1/2 cup butter, softened
1/2 cup brown sugar, lightly packed
1/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 cups macadamia nuts
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil

Instructions

Using a handheld mixer, blend together the butter, both sugars, vanilla extract, and milk until well incorporated.
Add the flour, cocoa powder, and salt to the mixture and mix until just combined. Do not over mix.
Stir in 1 2/3 cups of the macadamia nuts. Set mixture aside.
Line a 9"x9" pan with parchment paper, leaving about two inches of paper sticking out over the pan. This will help to lift out the fudge when set.
Press the mixture evenly into the pan, being sure to get into the corners. Once pressed, I used a small plastic drinking tumbler as a mini rolling pin to even out the surface as much as possible. Set aside.
In the meantime, over a double boiler, melt together the chocolate chips and the coconut oil until melted and smooth.
Pour over the cookie dough and smooth evenly over the surface
Top with the remaining macadamia nuts.
Refrigerate for 2 hours until set. Allow to sit at room temperature for 5 minutes before cutting.

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