2 Ingredient Cookie Butter Fudge Food

COOKIE BUTTER FUDGE - 2 INGREDIENT BISCOFF FUDGE

Steps:

• Grease and line a loaf pan or small 6" x 4" casserole dish. Set aside.
• Place the vanilla almond bark or white chocolate chips in a microwave-safe bowl and heat in 15-30 second increments, stirring in between, until melted.
• Stir cookie butter into melted white chocolate until smooth and well combined.
• Spread cookie butter fudge mixture into your prepared pan and smooth down with the back of a spoon or an offset spatula.
• Refrigerate at least 2 hours.
• Cut the cookie butter fudge into 1" squares.

2 INGREDIENT COOKIE BUTTER FUDGE

Steps:

• Scoop out the cookie butter as well as the frosting into a microwave-safe bowl. Microwave it for 30 seconds, remove it, and stir. Microwave the mixture for another 20 seconds, remove it and stir.
• Working quickly while the mixture is still warm, pour it into your prepared pan. Push the fudge into the corners of the pan and smooth the top.
• Allow the mixture to cool. You can refrigerate to quicken the process or leave it on the countertop.
• When cool, cut into 1-inch squares. (I cut them small because they're so rich.) Store in an airtight container on the counter or refrigerator.

COOKIE BUTTER FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat.
• Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl - you want to prevent any water from getting in the chocolate and causing it to seize.)
• Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.)

2 INGREDIENT " FUDGE"

Steps:

• Make sure you have complimentary flavors.
• Melt the chips in a microwave safe bowl, stirring every 30 seconds until smooth.
• Melt frosting until pourable, about 30 seconds.
• Mix together the chips and frosting and pour into a greased 8x8 pan.
• Chill until set, about an hour.
• Makes a very soft, smooth fudge.
• Do not use the toffee chips, as they don't melt very well.
• Try any other flavor combo you can think of.

COOKIE BUTTER FUDGE

Steps:

• Grease an 8-inch square baking dish.
• Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
• Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

2 INGREDIENT 3 MINUTE FUDGE

Steps:

• Melt chocolate chips and add frosting stirring quickly, as it will set up as you stir.
• Press into buttered 8x8 pan, refrigerate for about 10 to 15 minutes before cutting into 2 inch squares.