1 tube of your favorite chocolate chip cookie batter
FOR THE CHOCOLATE FUDGE:
1 – 7 ounce jar marshmallow fluff ( I like Jet-Puffed)
12 ounces good semi-sweet chocolate (the better the chocolate the better the fudge)
1 cup white sugar
12 Tbsp. unsalted butter
2/3 cup heavy cream
3 Tbsp. bourbon whiskey (yes, that’s right…if you would rather skip the alcohol, use water instead)
Start with your favorite chocolate chip cookie dough in the tube.
Press it into the bottom of a well greased disposable 8×8 pan and place it in the freezer to firm up!
While your cookie dough is freezing, it’s lets make the fudge!!
Mist an 8×8 aluminum disposable pan with cooking spray and set aside.
Place fluff and chocolate in heat proof bowl and set aside.
In medium saucepan bring sugar, butter, cream and salt to a rolling boil. Whisk like crazy until the temperature reaches 235 degrees Fahrenheit on a candy thermometer.
Immediately take off the heat and pour over the fluff and chocolate. With a hand mixer or in a stand mixer beat until it all comes together smoothly. At first it will look separated and oily but keep beating it on medium high speed. Once it comes together pour in the whiskey and beat some more until all combined and silky smooth.
Now pour half of the fudge into your prepared 8×8 pan, remove your frozen cookie dough from the pan and place over the bottom half of the fudge. Pour the remaining fudge over the cookie dough. Allow to cool for about an hour then cover with plastic wrap and refrigerate to firm up.
This is not hard at all and makes 1 8×8 Pan