I’m about to go on a little rant here. Y’all ready?
I have very strong feelings about food safety. A few years ago, Nestle released a batch of tainted cookie dough and a few people ate it raw. One woman died. And Nestle closed their plant to clean it and disinfect it, but the bottom line is, somebody made a huge mistake.
The same thing has happened with bags of salad mix. I mean, really. Tainted spinach? And peanut butter. How did salmonella get into peanut butter? And of course, eggs and raw meats are always an issue.
Bottom line: do not eat packaged (or homemade) raw cookie dough that contains raw egg. Do not. It’s not worth it! You can make your own egg-free cookie dough in a couple of minutes, and it’s totally safe to eat. You can also make your cookie dough into bars! And pile fudge on top! So you won’t be missing out on anything.
This bar is made of two kinds of cookie dough, chocolate and vanilla. They make up the bottom layers. Then comes the white chocolate fudge. It’s just heavenly. And strangely elegant! I had a lot of fun photographing these little cuties.
You make one batch of egg-free cookie dough, and then you divide it up. One half stays as-is, and the other gets a nice bit of cocoa added in. That plain chocolate cookie dough…oh my word. I really had to exercise self-control to ensure that most of it wound up in the bar.
The fudge topping is my no-fail microwave fudge recipe, and it’s so quick. You just have to be pretty careful with white chocolate. It seizes easily and becomes unworkable. To guard against that happening, melt it in 30-second intervals and you should be fine.
When all is said and done, you have a delicious treat. You also have a safe one. The holiday season is all about indulgence, but it’s also about being safe. It’s okay to throw caution to the wind for some things, but not when it comes to your food safety. Until there’s a better system in place for food contamination, make egg-free cookie dough if you plan to snag some and eat it raw while you bake!
Black and White Cookie Dough Fudge Bars
1/2 cup unsalted butter, softened
1/2 cup sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 cup flour
1/4 cup unsweetened cocoa
1 and 1/2 packages white chocolate chips
14-oz. can sweetened condensed milk (I used fat-free)
1 teaspoon vanilla
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the vanilla and salt, mixing again. Gradually, add the flour until the ingredients are combined.
- Take half the dough and set aside on a piece of waxed or parchment paper.
- Add the cocoa to the remaining dough and mix until incorporated.
- Line an 8 x 8 square pan with foil or wax paper. Press the chocolate dough into the bottom, making a thin even layer of cookie dough.
- Take the vanilla dough and flatten pieces out with your hands. Press them into the chocolate layer at even intervals, creating a pattern that looks a little like animal spots. Set aside.
- In a microwave-safe bowl, melt the white chocolate chips and condensed milk for 1 minute. Remove from the microwave and stir. Heat again in 30-second intervals, stirring each time until the chips and condensed milk are fully incorporated and smooth. Mix in the vanilla.
- Pour the fudge mixture over the cookie dough layers and smooth it out evenly.
- Chill the fudge for 3 hours until fully hardened.
- Cut the fudge bars into squares with a sharp knife. Store in an airtight container.