Ingredients:

  • 12 oz Chocolate Chip Cookies (about 2 cups crushed)
  • 1/2 cup Extra Mini Chocolate Chips
  • 1 (14-ounce) can Sweetened Condensed Milk (full fat)
  • 24 oz High-Quality White Chocolate Chips or chopped bars
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Royal Blue Gel Food Colouring
  • 1/4 cup Cookie Butter (optional)

Instructions:

  1. Line an 8x8 inch pan completely with parchment paper, ensuring an overhang on two sides to act as handles later.
  2. Crush the chocolate chip cookies coarsely, aiming for a mix of crumbs and chunks. Reserve about 1/2 cup of the crushed cookies/chips for topping.
  3. In a saucepan over low heat, gently melt the butter with the sweetened condensed milk, stirring constantly until smooth. Do not boil; remove from heat immediately.
  4. Add the white chocolate chips to the warm milk mixture. Let sit for 2 minutes, then whisk gently until the mixture is completely smooth and glossy. Stir in the vanilla extract.
  5. Quickly divide the fudge base: pour about 2/3 into a separate bowl (this will be the blue portion) and leave 1/3 in the main bowl (for the swirl base).
  6. To the larger portion, stir in the blue gel colouring until a vibrant hue is achieved. Gently fold in the majority of the crushed cookies and mini chips.
  7. Pour the blue fudge mixture into the prepared pan and smooth the top. If using cookie butter, stir it into the smaller portion, then dollop this mixture randomly over the blue layer.
  8. Use a knife or skewer to gently swirl the two colours together only once or twice. Do not overmix. Sprinkle the reserved cookie crumbs and chips over the surface and press lightly.
  9. Cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm.
  10. Lift the slab using the parchment paper handles. Use a large, sharp knife (wiping clean between cuts) to slice into neat squares before serving.