My house is quiet and dark. For several sweet hours a day, my kids are in camp while I get a chance to remember what life was like B.C. (before children) and inhale the sweet nectar of freedom.
Here’s the ultimate perk of being a teacher. For two unpaid months (yep, I inserted that word on purpose), I get a taste of what it’s like to be a stay at home mom. It’s great for these two months. I would not be able to do it year-round and maintain my sanity. Especially if there was no camp.
But for now, I’m remembering what life was like when I could just while away the day. Like, spend the whole day eating dark chocolate chocolate chip cookie chips without having to share with grubby hands. And fudge. Oh, the fudge I eat in summer. Summer is a fudge season.
If you doubt me, look no further than the beach. Every beach town worth its saltwater has fudge shops. Believe me. I’ve been to every single one. If a beach town has five fudge shops, I’ll visit all five, pressing my nose against the glass cases while taking inner notes. It’s my favorite kind of research!
Once upon a time, I would wake up in the summer, eat a leisurely breakfast complete with newspaper reading, work out, and go back to bed. I’d emerge sometime in the late morning to run errands, or meet a friend for lunch, or lie out on the deck with a cold drink. After lunch naps were always an option, along with TV watching and crossword puzzle time.
Plus, I had my projects. For a few summers I took tap dancing. Another summer, voice lessons. One year I sat down and wrote a 250-page novel just for the heck of it. I like to keep busy. And this summer, I still have my projects.
But I also have my leisure time back. Sure, I get up super early and exercise before getting the kids bundled off to camp with their swimsuits and hats and sunscreen and lunches. Sure, I have to pick them up after it’s all over. But those in-between hours are golden. I have more time to sit and think, to run errands without having to appease grouchy kids, to write in a quiet space. And of course, more time to eat fudge.
This fudge especially. My intense fondness for Hannah Max Cookie Chips has brought us here. As you know if you read regularly, I contacted the company a while back to ask to work with them. That’s how much I love their addictive product. And today’s recipe comes from one of my favorite flavors: the dark chocolate chocolate chip.
To make this fudge, you line the bottom of a pan with a layer of cookie chips. Then, chocolate fudge gets poured on top. It gets wilder after that. Another layer of cookie chips goes on top of that chocolate fudge before a white chocolate layer gets piled on. And for the season, July 4th sprinkles!
This fudge is crunchy. It’s creamy. It’s amazing. And I dare any beach town fudge shop to come up with something as completely satisfying. If you’ve never had cookie chips before, that’s a shame, but it can be remedied. Trying it in this black and white cookie chips fudge is a great place to start!
As I sit here, relishing the temporary solitude and the equally short summer (its lease hath all too short a date and all that, ya know), I’m glad that fudge is here to keep me company in these quiet, productive hours. It’s a great companion!
A product for this post was provided by Hannah Max Cookie Chips. All opinions are my own.
- Line an 8 x 8 pan with aluminum foil, using enough to hang over the sides. Coat with cooking spray.
- Place one layer of cookie chips on the bottom of the pan, covering the area completely with a combination of whole and broken cookie chip pieces.
- In a microwave-safe bowl, melt the chocolate chips and sweetened condensed milk together for 2 minutes.
- Remove and stir until smooth. Spread the fudge carefully over the cookie chips in the pan. Press another layer of cookie chips on top of the chocolate fudge. Set aside.
- Make the white chocolate layer. On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth.
- Remove from the heat. Spread gently over the bottom layer. Add the sprinkles.
- Chill for 2-3 hours until set. Allow to come to room temperature. Cut into squares. Store in an airtight container.