Friday, June 10, 2011

Cookie of the Month: Suited for Dad...or any occasion

picture from

Lookout! If you love chocolate and nuts (the combination I think is to LIVE for!) then this chocolate-walnut fudge is for you.  This is definitely a dessert to put on your list of must-bake items for the month.  Wait until you see how much chocolate is added to the fudge (picture below)! It's splendid! Really it is.  Ben concurs that this would make a wonderful Father's Day present for guys with a sweet tooth (as he does).  Enjoy!

Recipe from & June 20l1 Martha Stewart Living Magazine

  • Yield Makes 3 dozen



    • Vegetable oil cooking spray
    • 27 store-bought chocolate wafer cookies (6 ounces)
    • 1 tablespoon plus 1 1/2 teaspoons sugar
    • Table salt
    • 1 stick plus 2 tablespoons unsalted butter
    • 1 pound bittersweet or semisweet chocolate, chopped
    • 1 can (14 ounces) sweetened condensed milk
    • 1/4 cup whole milk
    • 1/2 teaspoon pure vanilla extract
    • 1/2 cup toasted and finely chopped walnuts
    • Coarse salt, preferably fleur de sel


    1. Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
    2. Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
    3. Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
    4. Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
    5. Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.
    Photo Gallery

    Check it out...4 and I mean 4 bars of chocolate!
    I think we have enough chocolate for Sarah to snack on while we bake.  She's a chocolate lover
    already!  It doesn't take long, does it?
    This is the best way to break up the chocolate while relieving stress too!  When you are finished smashing the chocolate (sounds aggressive, doesn't it?) all you have to do is open the package and dump it into your double boiler for easy melting. Doing it this way makes for super-easy cleanup because you don't have to wash out the food processor or cutting board...wooohooo! One less thing to wash is always a bonus.
      Gabriel has turned into Zorro.  The things chocolate can do. My goodness!
      Ooops! We burned the nuts!  Try again.
      The dry ingredients get mixed together...
      The butter gets melted...
      And so does the chocolate...
      The chocolate wafers and other dry ingredients get baked in the oven for 10 minutes.
      Jordan LOVES baking.  Here he is sprinkling the nuts on top of the fudge.
      The Chocolate-Walnut Fudge is ready to be sliced and devoured by the family.  
      ~Happy Baking~


    Carl said...

    When you make broken chocolate with that meat tenderizer it makes me recall a Julia Child episode on PBS' The French Chef. Julia was breaking down something resistant...she had a huge meat tenderizer and when weilding it she said that ..."you must bash it! And you, you, you, bash it and bash it,and bash it," all in that high pitched
    genteel Pasadena accent of hers.

    Carl said...

    I love Jordan's Cookie of the Month, and his amusing pics and 'tude. You go guy!