Disclosure: This is not a compensated or sponsored post. I was provided with the product for review purposes only. All opinions expressed here are my own.
Eagle Brand® Sweetened Condensed Milk, a baking staple for over 160 years, is more relevant than ever as home cooks look to celebrate the holidays with ingredients they can trust. With just two simple ingredients, milk and sugar (yes, that’s really it), Eagle Brand® Sweetened Condensed Milk is the perfect base for hundreds of recipes to suit anyone’s baking ability. Sales for Eagle Brand® Sweetened Condensed Milk increase an average of 182% during the holiday seasons2.
To help inspire new ideas for all baking needs, from office parties to New Year’s celebrations – and of course the popular cookies exchange parties and into the New Year – Eagle Foods has partnered with eight inspired baking bloggers, including TV personality, cake designer, chef and Cake Boss®: Next Great Baker®3 contestant, Greggy Soriano.
To provide my children the proper introduction to the season, I prepared these peppermint Cookies and Cream Rocky Road Fudge in participation with Eagle Brand Sweetened Condensed Milk’s “Uncookie Exchange.” Holiday baking, while a delicious and necessary component of any Christmas celebration, can often be tiring and complicated. To make things simpler, the Uncookie Exchange campaign has rallied bloggers and bakers to create fuss-free recipes that are sure to make all your days merry and bright.
- 6 cups mini marshmallows
- 2 cups cream-filled chocolate cookie pieces (from about 15 cookies) roughly the same size as the mini marshmallows
- 12 oz white chocolate chips
- 1 (14oz.) can Eagle Brand® Condensed Sweetened Milk
- 1 tablespoon unsalted butter
- Pinch of salt
- 1/2 teaspoon peppermint extract
- Optional: crushed-up peppermint candies or candy canes for the top
- Push a piece of parchment paper into a 9 x 13-inch baking pan (it’ll probably pop out but that’s ok – just make sure the paper fits into the pan for when the rocky road actually goes in there) and set aside.
- Measure out the marshmallows and cookie pieces, and set aside.
- In a large bowl combine the white chocolate chips, condensed milk, butter and salt. Microwave in 30-second bursts, stirring after each 30 seconds, until the chocolate chips and butter are completely melted. Once melted, stir in the peppermint extract, then the marshmallows and cookie pieces until evenly combined.
- Use a silicone spatula to scrape the mixture into the prepared pan and evenly spread it out. The spatula might not work that well. If that’s the case, go ahead and use your hands. Smooth out the fudge until it’s evenly in the pan and sprinkle with the peppermint candy if desired. Put in the fridge to firm up at least 2 hours. Once set, cut into squares and serve!
I am also planning on making these during Valentine’s Day.