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Home > Recipes > No-Bake Fudge Cookies

No-Bake Fudge Cookies Recipe

No-Bake Fudge Cookies
  • Quick & Easy

  • Beginner

Find Similar Recipes:

Cookies x Quick & Easy x Beginner x HERSHEY’S Butterscotch Chips x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x Christmas x
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Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • FOOLPROOF BUTTERSCOTCH FUDGE CUT-OUTS (optional)
  • 4 cups quick-cooking oats
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup (1 stick) butter or margarine, 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.

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HERSHEY'S Kitchens Reviews

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  • 2 stars

    6/26/2010

    the old fashioned recipe done on the stove top is better. I think there are too many oats in this recipe... I only used three cups and I liked it a little bit better. But I don't think I would make the recipe again.

  • 3 stars

    12/5/2009

    This is a newer version of the old recipe I remember that was prepared on the stove top in a sauce pan. Would really like to find that "old" recipe again!!

  • 3 stars

    4/5/2013

    this is an old family favorite,my grandma changed it up by adding coconut and pecans,simple and fudgey

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