Skip to main content

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.


Comments

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

    ReplyDelete
  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!!

    ReplyDelete
  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.

    Linda

    ReplyDelete
  4. OMG - These look heavenly!
    Mouth watering photo

    ReplyDelete
  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?

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

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

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

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

    ReplyDelete
  9. Cant wait to make this looks amazing

    ReplyDelete
  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

    ReplyDelete
  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

    ReplyDelete

Post a Comment

Popular posts from this blog

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!

Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious! You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!

Glazed Kielbasa Pineapple Bites

I found these tasty Glazed Kielbasa Bites at Real Housemoms a few weeks back. They are incredibly quick to put together and bake. If you are feeding a large crowd go ahead and double the amount of kielbasa & pineapple. The sauce should be enough even if you double the main ingredients.

Old Fashioned Ham Salad

Besides making ham and pineapple sandwiches, Ham Salad is my favorite way to use up leftover ham. For a delicious treat, serve this Ham Salad with butter crackers and slices of Swiss cheese. It is crazy delicious. Enjoy!

Cranberry Orange Bread

Moist orange quick bread studded with cranberries. Make this one the day before you plan to eat it and let it sit out overnight (covered) for the best flavor. This is the classic Ocean Spray recipe, minus the nuts as the kids prefer it that way. Enjoy!

Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it. Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty. Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!

Moist Pineapple Banana Bread

Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract.  For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments. If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved!  Update 2016: I've noticed over the years that banana bread, more so than other breads, has a tendency to burn on the sides and bottom due to the long bake time. After researching how to fix this problem, silicone loaf pans seem to be the answer. I plan on ordering one soon and wi