I pull my pan with the now-set chocolate base from the freezer. Using clean hands or a spatula, I carefully press and spread the cookie dough mixture in an even layer over the firm chocolate fudge. I find lightly wetting my fingers helps prevent sticking. I sprinkle the top evenly with the mini chocolate chips and press them down gently so they adhere. Then, the hardest part: patience. I cover the pan and refrigerate it for at least 3-4 hours, but overnight is ideal. This allows everything to set up perfectly so you get clean, distinct layers when you cut.
Pro Tips for Best Results
The texture of your butter is key. “Softened” means it should leave a slight indentation when you press it, but it shouldn’t be greasy or melted. I leave mine out for about 45 minutes before starting. I’ve tried using butter that was too cold (hard to cream) and too warm (made the dough layer greasy), and the perfect room-temperature butter creates the ideal dough consistency.
Don’t rush the chilling times. That initial 15-minute freeze for the chocolate base is what creates the sharp layer separation. Skipping it or shortening it means the warm cookie dough will melt into the base, and you’ll get a marbled, softer treat (still tasty, but not the intended look). The final long chill in the fridge is what gives you that firm, sliceable texture. I’ve tried cutting it at 2 hours, and it was too soft to get clean cuts.
For the cleanest cuts, use a large, sharp knife. I run it under very hot water, wipe it dry, and then make my cut in one smooth, firm motion. I wipe and re-heat the knife between each cut. This gives you those gorgeous, professional-looking squares with sharp edges and prevents the fudge from dragging and smearing. It’s a small extra step that makes your presentation flawless.(See the next page below to continue…)