Serious Eats: Recipes

Homemade Keebler Fudge Stripe Cookies

[Photographs: Sarah Jane Sanders]

If you'd like to make a vegan version of these, simply replace the clarified butter with a neutral flavored oil like safflower. You can use any chocolate you like for the "fudge" but a sweeter, less dark chocolate tastes most authentic.

Complete chocolate tempering instructions are beyond the scope of this recipe, however, you can find a great tempering tutorial from Liddabit chocolatier Liz Gutman here. Also, take heart: you don't have to actually temper the chocolate. If you skip tempering, you'll have to store the cookies in the refrigerator.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Printed from

© Serious Eats