- 20 min
- 5 min
- 50g butter, softened
- 3/4 cup (120g) brown sugar
- 1/4 cup (60ml) milk
- 1 tsp Queen Organic Vanilla Bean Paste
- 1 1/4 cup (190g) plain flour
- 1/2 cup (90g) chocolate chips
First, make the cookie dough. Beat the butter and sugar together until smooth. Add the remaining ingredients and stir until a dough forms.
Spread the dough out in a thick layer on a parchment-lined plate or tray and place in the fridge to set.
To make the fudge, grease and line a 20cm square baking tin.
Place the butter, white chocolate, condensed milk, sugar, vanilla extract and maple syrup into a large saucepan over a medium heat and cook, stirring constantly, until the mixture begins to bubble.
Continue cooking for about 5-7 minutes, until the mixture becomes thick.
Chop the cookie dough into small squares and scatter half of it into the tin. Pour over the fudge, and then scatter over the remaining pieces.
Leave on the counter to cool, and then place in the fridge to chill and set. Once the fudge is completely chilled, cut into 16 pieces and serve.