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Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful. Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!

Cookie Dough Fudge

For all the folks that love to sneak spoonfuls of cookie dough when baking cookies, this Cookie Dough Fudge is for you.  A delicious cookie dough base is topped with a mixture of melted chocolate and peanut butter and chilled in the fridge until set.

The original recipe at Life's Simple Measures calls them bars, but to me their texture, the fact they are no-bake, and their ultra sweetness is very fudge-like, so I went with calling it a fudge.

Some notes: I reduced the amount of chips that I used by half as I love the flavor of the cookie dough more than the chocolate. I used white chocolate in the topping instead of milk chocolate, and I also reduced the amount of topping in half as I thought it was plenty for an 8" x 8" pan. If you would like to follow the original recipe, use 2 cups of mini chocolate chips in the dough and double the ingredients for the topping.

Cookie Dough Fudge
Makes an 8"x 8" pan, about 16 servings

  • Cookie Dough:
  • 1/2 c. unsalted butter, softened
  • 3/4 c. packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 c. all purpose flour
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. mini chocolate chips
  • Topping:
  • 1/2 c. creamy peanut butter
  • 1/3 c. white chocolate chips

1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes).  Add vanilla extract and beat until combined.

2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined.  Gently fold in mini chocolate chips with spatula.

3. Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled.  Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).

4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.

5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth.  Spread the mixture over the cookie dough bars.  Chill the bars for 1 hour or until topping is firm.

Recipe from Life's Simple Measures. Sharing this recipe at the following fun link parties.


  1. These look amazing! Two of my favourite things together: cookie dough and peanut butter! Yum

  2. Omgosh, SO glad to see you made this recipe! I actually agree with you, calling them fudge is probably more appropriate. Never thought of it!

    I absolutely loved these though, I had to get them out of my house immediately otherwise I knew they could be dangerous.

    Tweeting your post, thanks!!

  3. How do we pin this? Cookies or fudge? LOL!! This is decadent and delicious. I have to make this for a treat for a special dessert! Thanks for sharing.


  4. OMG - These look heavenly!
    Mouth watering photo

  5. Hi there I am from NZ and just want to confirm when you say to use peanut butter is this ordinary table spread stuff or in the US do you have special baking peanut butter?

    1. Yep just the normal peanut butter, nothing fancy or special :)

  6. This is the most awesome looking fudge! Sure wish I had a sample of that!

  7. oh man...I have got to make this! LOVE raw cookie dough, but doesn't everybody?

  8. Raw flour can make one sick.. just saying.

  9. Cant wait to make this looks amazing

  10. made it, taste great. I just cut them up into squares and kept them in the freezer. took one or more out when I had a craving

  11. made it, taste great and so easy. I kept them in the freezer cut into squares and had some whenever I got a craving


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