Ingredients
- All-purpose flour, heat-treated
- Plain M&M’s
- Plain mini M&M’s
- Salted sweet cream butter, softened
- Granulated sugar
- Light brown sugar, packed
- Half and half
- Pure vanilla extract
- Salt
- White baking chips (good quality, such as Ghirardelli)
- Sweetened condensed milk
Ingredients and Why They Matter
Heat-treated flour gives structure to the cookie dough base while being safe to eat in a no‑bake recipe. Heating it first kills potential pathogens, and cooling/sifting ensures a smooth, non‑chalky texture.
Salted sweet cream butter adds richness and a hint of salt right in the base, balancing the sweetness of sugar, white chocolate, and candy. A mix of granulated sugar and light brown sugar creates that signature cookie‑dough flavor—brown sugar adds moisture and caramel notes, while granulated sugar keeps the dough light.
Half and half loosens the mixture so it’s creamy instead of stiff and helps dissolve the sugars. Vanilla extract brings warm bakery aroma, and a pinch of salt sharpens all the flavors.
Plain M&M’s and mini M&M’s bring crunch, chocolate, and color. Freezing them before mixing keeps their shells intact so they don’t streak the fudge with color. White baking chips plus sweetened condensed milk melt into a smooth, sweet fudge that binds the cookie dough and candy; higher‑quality chips melt more evenly and create a better texture and flavor.
Step-by-Step Instructions
Prep the Pan
- Line an 8×8‑inch baking dish with parchment paper, leaving overhang on two sides as “handles.”
- Lightly coat the parchment with nonstick spray so the fudge releases cleanly.
Heat-Treat the Flour
- Place the all-purpose flour in a microwave‑safe bowl and microwave for about 1 minute total, stopping to stir once or twice, until it reaches at least 165°F.
- Let the flour cool completely.
- Sift the cooled flour to remove any clumps formed during heating.
Freeze the M&M’s
- Measure out your plain M&M’s and mini M&M’s, separating some for mixing in and some for sprinkling on top.
- Place the candies for mixing into Ziploc bags and freeze them while you prepare the dough and fudge.
Make the Cookie Dough Base
- In a mixing bowl, cream softened salted butter, granulated sugar, and light brown sugar with a handheld mixer until light and fluffy.
- Beat in the half and half, vanilla extract, and salt until smooth.
- Add the cooled, sifted flour and mix on low just until fully incorporated; you should have a soft, spreadable cookie dough.
Make the Fudge Base
- In a separate microwave‑safe bowl, combine the white baking chips and sweetened condensed milk.
- Microwave in 30‑second bursts, stirring between each, until melted and smooth. Avoid overheating to prevent scorching or graininess.
- Let this mixture cool for a minute or two so it’s warm but not piping hot.
Combine and Pan
- Remove the M&M bags from the freezer.
- Using a wooden spoon or spatula, stir the frozen M&M’s and mini M&M’s into the cookie dough base until evenly distributed.
- Pour the warm white‑chocolate–condensed‑milk mixture over the cookie dough and stir just until everything is combined into a thick, cohesive fudge mixture; don’t overmix to avoid melting the candy shells.
- Spoon the mixture into the prepared 8×8 pan and spread it into an even layer.
- Sprinkle the reserved M&M’s and mini M&M’s over the top and gently press them into the surface so they adhere.
Chill and Slice
- Cover the pan tightly and refrigerate for at least 2 hours, or until the fudge is fully set. Overnight chilling gives the cleanest slices.
- Use the parchment overhang to lift the chilled fudge from the pan.
- For neat pieces, cut into 25 squares (5 across and 5 down) with a sharp knife, wiping the blade between cuts. You can lightly score the top before chilling to guide your slices.