Let’s finish off the year 2022 by reviving a recipe first on Bready or Not in 2016: Maple Cookie Fudge!

This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.

The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. The nuts add an extra flavor and crunch, but you can omit them if you want.

This maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.

PrintBready or Not Original: Quick Maple Cookie FudgeThis Bready or Not Original uses maple crème cookies as the base of a fantastic microwave fudge. The fudge should be stored in the fridge, but also keeps very well at room temperature for parties and potlucks.Course DessertKeyword chocolate, maple, no bake, quick fudgeAuthor Beth CatoEquipment9×13 panaluminum foilnonstick spray or butterIngredients3 cups white chocolate chips12.3 ounces maple crème cookies crushed/chopped/maimed, about 20 cookies7 ounces marshmallow fluff14 ounces sweetened condensed milk1 teaspoon maple flavor1 teaspoon vanilla extract1/2 cup chopped nuts walnuts, pecans, macadamias, etcInstructionsPrepare a 9×13 pan by lining it with foil and applying nonstick spray.Either in microwave or on stovetop, carefully melt chocolate with sweetened condensed milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies and nuts. Pour fudge into the prepared pan. Use an uneven spatula to smooth out the top.Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.OM NOM NOM!