A creamy white chocolate fudge laced with sweet chunks of frosted Circus Animal Cookies! No cooking involved!
So, everyone remembers those addictivelysweet and sugary Circus Animal Cookies enrobedin pink or white frosting and speckledwith tinysprinkles…
The cookies that we all tried to sneak into our mom’s grocery cart when she wasn’t looking…
They’re pretty much kid crack, except you never really grow out of this addiction. I sure haven’t.
Now, you’re probably thinking that there’s absolutely no way to improve on those delicious gems of childhood joy, butI’m here to prove you wrong…
Circus Animal Cookie Fudge.
One bite of these creamy, melt-in-your-mouth cubes of Heaven, and YOU WILL BEHOOKED! I pretty much made an already addictive treat into something absolutely lethal. Photographing these little jewels of sweetnesswas almost impossible seeing asI found it extremely difficult torestrain myself from licking my fingers every time I touched a piece.
I couldn’t help it! Thelusciously smooth texture of the fudge interlacedwith the sweet crunch of those irresistible Circus Animal Cookies was too difficult to resist! I also couldn’t get over the flavor of the fudge! The cream cheese added that very subtle tartness that reminded me of cream cheese frosting, and it wasn’toverly rich like most fudge recipes tend to be.
I know I’m just setting you up for a diabetic coma…but believe me, it’s worth it.
And when you see just how unbelievably simple this fudge is to make, you’re sure to agree!
I hate working with candy thermometers, but luckily, these days there are more and more simple (thermometer-free!) fudge recipes that aren’t as complicated or involved as they used to be. The recipe that I’ll be sharing with you today is exactly that–simple, quick, and NO special equipment required! Don’t you just love those kinds of recipes?
Hereare the basic ingredients that you’ll needwith the exception of the pink dye and sprinkles since they’re optional.
First, line an 8×8 inch glass dish with parchment or wax paper.In a standmixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the cream cheese until smooth. Gradually add the powdered sugar 1/2 cup at a time, beating until fully combined.
Microwave the white chocolate for 1 minute, remove and stir. Then return it to the microwave for 20-30 seconds more until smooth and lumpless. Add white chocolate to the cream cheese mixture and beat until smooth and fluffy.
Pour 1/4 of the mixture into a bowl and stir in the pink food coloring. Set aside.
By hand, stir the chopped cookies into the remaining (non-colored) cream cheese mixture.
Place 1/2 of the mixture into lined glass dish, smoothing it into an even layer. Evenly drop spoonfuls of the pink cream cheese mixture over the white layer. Pour the remaining white cream cheese mixture over the pink layer, spreading a smooth even layer.
Using a skewer or knife, swirl figure-eights throughout the fudge, reaching all the way to the bottom of the dish. Smooth out the top, and add optional sprinkles.
Refrigerate fudge until firm (about 1 hour). Remove the fudge from the pan and cut into small squares. Store in an airtight container in the refrigerator for up to 1 month.
A creamy white chocolate fudge laced with sweet chunks of frosted Circus Animal Cookies! No cooking involved!
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Prep Time 1 hour hr
Chilling Time 1 hour hr
Total Time 2 hours hrs
Course Dessert
Cuisine American
Servings 64 Pieces
Ingredients
- 4.5 ounces Circus Animal Cookies, coarsely chopped
- 8 ounces cream cheese
- 4 cups powdered sugar
- 12 ounces white chocolate*
- Pink food coloring
- Sprinkles
Instructions
Line an 8-inch square dish with parchment or wax paper.
In a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the cream cheese until smooth. Gradually add the powdered sugar 1/2 cup at a time, beating until fully combined.
Microwave the white chocolate for 1 minute, remove and stir. Then return it to the microwave for 20-30 seconds more until smooth and lumpless. Add white chocolate to the cream cheese mixture and beat until smooth and fluffy.**
Pour 1/4 of the mixture into a bowl and stir in the pink food coloring; set aside.
By hand, stir the chopped cookies into the remaining (non-colored) cream cheese mixture. Place 1/2 of the mixture into lined dish, smoothing it into an even layer. Evenly drop spoonfuls of the pink cream cheese mixture over the white layer. Pour the remaining white cream cheese mixture over the pink layer, spreading a smooth even layer.
Using a skewer or knife, swirl figure-eights throughout the fudge, reaching all the way to the bottom of the dish. Smooth out the top, and add sprinkles.
Refrigerate fudge until firm (about 1 hour). Remove the fudge from the pan and cut into small squares. Store in an airtight container in the refrigerator for up to 1 month.
Notes
*Since white chocolate doesn't melt as smoothly as regular semi-sweet or milk chocolate, I went with a higher quality white chocolate, such as Lindt.
**If mixture becomes too thick after adding the white chocolate, microwave mixture (in a microwave-safe bowl) for 30-45 seconds, or until it's easier to pour and spread in the dish.
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