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No-Bake Fudge Cookies

This recipe for no-bake fudge could not be easier! Try cutting out fun shapes with your kids to add to the top of your cookies.

  • PRINT

SKILL LEVEL : beginner

Ingredients

  Amount Per Serving % DV *
Calories90
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium90 mg4% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories90
Calories from Fat30
Total Fat3 g5% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol5 mg2% DV
Sodium90 mg4% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars9 g
Protein2 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 4 cups quick-cooking oats
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS (optional)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1/2 cup butter or margarine (1 stick) , cut into pieces
  • 1/2 cup milk

Directions

  • 1. Line tray or cookie sheet with wax paper.
  • 2. Combine butter and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until butter is melted when stirred; stir in sugar and cocoa until well blended. Microwave at HIGH 1-1/2 minutes; stir. Microwave at HIGH an additional 1-1/2 to 3 minutes or until sugar is completely dissolved and mixture is hot and bubbly on surface; carefully stir in salt, vanilla and oats.
  • 3. Drop by tablespoons onto prepared tray; flatten slightly. Let stand until firm. If necessary, cover and refrigerate until firm. Top with FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS, if desired. Makes about 36 cookies.
  • FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS: Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil. Combine 3 cups (almost two 11-oz. pkgs.) HERSHEY'S Butterscotch Chips and 1 can (14 oz.) sweetened condensed milk (not evaporated milk) in large microwave-safe bowl.
  • Microwave at HIGH (100%) 1 minute; stir. Continue heating 15 seconds at a time, just until chips are melted and mixture is smooth when stirred. Immediately spread evenly into prepared pan. Cover; refrigerate until firm. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With small cookie cutters, cut into favorite shapes. About 2 pounds fudge.