1 cup special dark chocolate chips*
1/4 cup milk
3 cups powdered sugar
1 cup coarsely chopped crème-filled peanut butter sandwich cookies
1/2 cup powdered sugar
1 tablespoon creamy peanut butter
3 to 4 teaspoons milk
Line 8- or 9-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine chocolate chips, butter and 1/4 cup milk in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth (10 to 12 minutes).
Pour melted chocolate mixture into large bowl. Add 3 cups powdered sugar; beat at low speed until moistened. Increase speed to high; beat until very smooth. Stir in chopped cookies. Spread into prepared pan.
Combine all glaze ingredients in small bowl, adding enough milk for desired glazing consistency; drizzle over fudge. Cover; refrigerate until firm (at least 3 hours).
Lift fudge out of pan, using foil ends. Cut into squares. Store refrigerated.
*Substitute real semi-sweet chocolate chips.
Cookies and Cream Fudge. Omit peanut butter sandwich cookies from fudge and peanut butter from glaze. Use 1 cup coarsely chopped crème-filled chocolate sandwich cookies for the peanut butter sandwich cookies in the fudge.
Dark or bittersweet chocolate chips are available in the baking section of the supermarket.