3 chocolate-hazelnut pirouette cookies chunk chopped (2 inch)
4 oz baker's semi-sweet chocolate (6 oz.)
14 oz condensed milk sweetened divided canned
1 tsp vanilla
Equipment
bowl
frying pan
aluminum foil
microwave
Directions
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave semi-sweet chocolate and 2/3 cup milk in medium microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Add chopped cookies and vanilla; mix well.
Spread onto bottom of prepared pan.
Microwave white chocolate and remaining milk in separate microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is almost melted, stirring after 1 min.; stir until completely melted.
Spread over dark chocolate layer. Refrigerate 2 hours. Use foil handles to lift fudge from pan before cutting into pieces.
