Cookie Butter Fudge Food

COOKIE BUTTER FUDGE

Steps:

• Line an 8-inch sqaure pan with aluminum foil (leave an overhang). Lightly grease foil.
• Add all ingredients except for the cookie butter to a saucepan and bring to a boil. Reduce to a simmer and stir in the cookie butter.
• Continue simmering on low heat until the fudge has thickened to the consistency of thick caramel sauce. Immediately pour into the prepared pan and allow to cool.
• Cool fudge completely for several hours before slicing into small squares. Place in the refrigerator to speed up the cooling process, if you like. Keeps in the fridge for up to two weeks.

5-MINUTE COOKIE BUTTER SWIRL FUDGE

Steps:

• In a large mixing bowl, combine the white chocolate and condensed milk.
• Microwave on High for about 30 seconds and stir briefly, then continue microwaving in 30-second bursts and stirring in between until the chocolate is melted and smooth. (The total amount of time will vary depending on your microwave, but this takes about 3 minutes in mine.) Stir in the cookie butter spread.
• Line an 8 x 8 inch pan with parchment paper. Pour the fudge mixture into the pan and smooth into an even layer. Cover with plastic wrap and chill for at least 3 hours or until firm enough to slice, then cut into squares and package up in an airtight container or divvy up into individual gift boxes.

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.

COOKIE BUTTER FUDGE

Steps:

• Line an 8-inch square baking pan with foil, letting excess extend over sides of pan; spray with cooking spray.
• In a large heavy saucepan, combine sugar, marshmallow crème, evaporated milk, butter, and salt. Cook over medium-low heat, whisking occasionally, until smooth, about 10 minutes. Bring to a boil over medium heat, stirring frequently, about 10 minutes. Cook, stirring constantly to prevent scorching, until mixture begins to turn light brown, about 6 minutes. Remove from heat.
• Add cookie butter and apple pie spice, stirring until smooth. Pour mixture into prepared pan, spreading evenly. Sprinkle with almonds. Let cool completely on a wire rack. Using excess foil as handles, remove fudge, and cut into pieces.

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.

COOKIE BUTTER FUDGE IN THE MICROWAVE

Steps:

• Prepare an 8 x 8 pan with aluminun foil laid in both directions (such that some hangs over the sides like handles). Grease the foil with butter or spray with baking spray.
• Place all of the ingredients except the vanilla into a microwave-safe bowl. Heat on half power for 2 minutes. Stir then heat again on half power for 1 minute. Add the vanilla and stir until smooth. Pour into the prepared pan. Place in the refrigerator to set for at least 3-4 hours or overnight. Cut into 1 inch squares. Store in the refrigerator until ready to serve.

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.

PEANUT BUTTER FUDGE COOKIES

Steps:

• Preheat oven to 375. Mix sugars, butter, peanut butter and egg. Gradually stir in flour baking soda & powder, and salt.
• Shape dough in 3/4 inch balls and flatten slightly with a fork if you like the cross hatching pattern. Bake until set but not hard, and golden brown on the bottom, about 10 minutes.
• If you're going to sandwich them with the chocolate, let them cool entirely before doing so. Match up cookies by size so you've got a more uniform sandwich when you're done.
• For the filling, mix the chocolate, sweetened condensed milk, and vanilla together, and melt over low heat, or in the microwave. Spoon into a ziploc bag, close the bag, and snip a corner to pipe onto the flat side of a cookie. Top with a second cookie, flat side towards chocolate. Attempt to not devour in one sitting. Fail miserably, die happily. :).

CHOCOLATE CHIP COOKIE DOUGH FUDGE

Steps:

• Line a 9X9-inch square baking pan with aluminum foil and set aside. Do not spray.

COOKIE CUTTER FUDGE

Steps:

• Place six 3x1/2" cookie cutters in simple shape, on 5-inch squares of foil.
• Seal foil around outside of cutters.
• Place on cookie sheet.
• Spray cutters with cooking spray.
• In glass bowl, mix chips, milk and butter.
• Microwave uncovered on high 1 to 2 minutes, stirring every 30 seconds, until chips are almost melted.
• Stir in vanilla.
• Pour mixture into cookie-cutter molds, filling to tops.
• Refrigerate uncovered 2 hours or until firm.
• Decorate as desired.
• Carefully remove foil. Gently press fudge out of molds.
• Recipe note: Run a thin knife around the cutters before attempting to push out fudge from the bottom.
• You can use an 8-inch square pan instead.
• Line with foil and pour the fudge into pan.
• Cover and refrigerate 2 hours. Cut into squares.

20 BEST FUDGE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fudge recipe in 30 minutes or less!

PEANUT BUTTER FUDGE COOKIES

Steps:

• In mixing bowl, cream butter, peanut butter and sugars. Add egg and vanilla.
• Stir together flour, baking soda and salt. Add to creamed mixture. Mix well.
• Chill for 1 hour. Shape into small balls. Place in lightly greased mini muffin tins. Bake at 325 for 14 minutes or until lightly browned.
• Remove from oven and immediately make "wells" in the center of each cookie (sometimes this will happen automatically) Cool in pan for 5 minutes, then carefully remove to wire rack.

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.)

PEANUT BUTTER MELTAWAY FUDGE

Steps:

• In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13x9x2-inch pan; cool completely. Cut into 1-inch squares. Store in tightly covered container at room temperature.