Kids are amazing. especially when they’re in the kitchen.
Their creativity knows no bounds, and they’re capable of coming up with some truly imaginative dishes. When I was working on this cookbook, my son, Jasper, was right there with me, soaking it all in and exploring his own culinary creativity. Early on, when I hit a writer’s block, I turned to Jasper for inspiration. I let him make whatever he wanted. and this fudge recipe is one of his creations, with a little guidance from me on how to bring it to life. The ingredients might sound unusual, but that’s the beauty of a kid’s imagination. And true to its name, this fudge really does taste like cookie dough, a testament to Jasper’s inventive spirit in the kitchen.
recipe 
yields
Serves 24-30
4 cups graham cracker crumbs
½ teaspoon salt
2 cups mini marshmallows
½ cup salted peanuts, chopped
1 cup mini semi-sweet chocolate chips
1 cup sweetened shredded coconut, toasted
2 11.6-ounce cans sweetened condensed coconut milk
Ingredients
steps
- Spray a 9-by-5-inch loaf pan with baking spray and line with parchment paper, leaving an overhang along the long edges. Spray the parchment. Set aside.
- In a medium bowl, whisk together the graham cracker crumbs and salt. Fold in the marshmallows, peanuts, chocolate chips, and shredded coconut until evenly combined. Fold in the condensed coconut milk until evenly combined and the mixture is thick.
- Pour the mixture into the prepared pan and press firmly to compact into the pan in an even layer: Cover in plastic wrap and chill in the refrigerator for at least 2 hours, overnight preferred.
- Once set, remove the fudge from the pan, pulling up from the overhang of the parchment paper: With a sharp knife, slice the fudge in l- to l/-inch-thick slices. Then cut each slice into 6 even squares. Store in an airtight container and chill in the refrigerator until ready to serve.
Date Published: 07.18.25
share
-
Recipe adapted from
Potluck Desserts: Joyful Recipes to Share with Pride (The Countryman Press)
