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It’s FUDGE SEASOOOOON! If we were in the same room I’d like to think that we would all yell that declaration Oprah style and high-five because this is EXCITING stuff. Is there anything better than throwing a bunch of rich, creamy, chocolatey, maybe nutty, maybe pepperminty, definitely delicious flavors together to create little squares of decadence? The answer is no, NOTHING. I love this season. So, today I am sharing THE fudge recipe you have to try. It is by far the easiest fudge recipe I have ever made, requires only 3-5 ingredients (depending on how fancy you are feeling), and the flavor and texture are PERFECT. It’s a recipe for Cookie Butter Fudge!
If you haven’t tried cookie butter, it is a peanut-butter-like spread, but instead of peanuts being the main ingredient, COOKIES (Speculoos, to be exact) are the main ingredient. You can find this jar of goodness at nearly any grocery store in a number of different brands, and all of them are great because, cookies. Then, all this recipe requires is that you melt it with a little chocolate and white chocolate chips in the microwave (I TOLD you it was the easiest), and BOOM, you are hereby the king/queen of fudge.
These babies are a unique take on a classic with wonderful flavors, making them perfect for packaging up and taking to neighbors/friends/coworkers/teachers, especially if you are wanting them to love you for life. Plus, today we are teaming up with Rubbermaid TakeAlongs, the perfect containers for special holiday deliveries, showing you the easiest and most delicious way to spread cheer. Here’s how we did it:
Cookie Butter Fudge
Ingredients
- 1 1/3 cups cookie butter, either smooth or crunchy
- 1 1/4 cups white chocolate chips
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 tsp salt (if desired)
- 1/4 c. crushed Speculoos cookies (if desired)
Instructions
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Combine the white chocolate chips, 2/3 cup of cookie butter, and 1/4 tsp salt (if using) in a medium-sized microwave-safe bowl. Place the semi-sweet chocolate chips, the remaining 2/3 cup of cookie butter, and the remaining 1/4 tsp salt (if using) in a separate microwave-safe bowl.
- Microwave the white chocolate mixture in 30-second increments, stirring after every 30 seconds until it's melted and smooth. Repeat this same procedure with the bowl of semi-sweet chocolate chips, until both mixtures are smooth.
- Using a large spoon or measuring cup, place alternate dollops of white and dark chocolate in the prepared pan.
- Take a toothpick and drag through the pan, creating swirls of color and mixing the two chocolates until swirled. Don't swirl too much, otherwise your swirls will become muddy and indistinct. Top fudge with crushed cookies, if using.
- Place the pan in the refrigerator to chill until fully set, about 1-2 hours. Once the candy is fully set, remove it from the pan and cut into small 1x1” squares to serve. For the best taste and texture, serve this fudge at room temperature. Store in an airtight container in the refrigerator for up to two weeks.
(Recipe adapted from About Food)
Cookie Butter Fudge
Ingredients
- 1 1/3 cups cookie butter, either smooth or crunchy
- 1 1/4 cups white chocolate chips
- 1 1/4 cups semi-sweet chocolate chips
- 1/2 tsp salt (if desired)
- 1/4 c. crushed Speculoos cookies (if desired)
Instructions
- Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Combine the white chocolate chips, 2/3 cup of cookie butter, and 1/4 tsp salt (if using) in a medium-sized microwave-safe bowl. Place the semi-sweet chocolate chips, the remaining 2/3 cup of cookie butter, and the remaining 1/4 tsp salt (if using) in a separate microwave-safe bowl.
- Microwave the white chocolate mixture in 30-second increments, stirring after every 30 seconds until it's melted and smooth. Repeat this same procedure with the bowl of semi-sweet chocolate chips, until both mixtures are smooth.
- Using a large spoon or measuring cup, place alternate dollops of white and dark chocolate in the prepared pan.
- Take a toothpick and drag through the pan, creating swirls of color and mixing the two chocolates until swirled. Don't swirl too much, otherwise your swirls will become muddy and indistinct. Top fudge with crushed cookies, if using.
- Place the pan in the refrigerator to chill until fully set, about 1-2 hours. Once the candy is fully set, remove it from the pan and cut into small 1x1” squares to serve. For the best taste and texture, serve this fudge at room temperature. Store in an airtight container in the refrigerator for up to two weeks.
Once your fudge is set, cut them up and take in the deliciousness. Those swirls of chocolate and cookie butter are just about the most beautiful thing I’ve ever seen. (I get really emotional over fudge. This shouldn’t be a surprise.)
I loved adding the crushed up cookies to the top of the fudge. It adds a really nice texture and crunch, and the extra cookies are a perfect fudge-making snack. All the stirring can really take it out of you, you know?
Once the fudge is all cut into little squares of heaven, it’s time to package them up and spread the joy! Rubbermaid TakeAlongs are the perfect way to house your delicious holiday meals/snacks, share them and celebrate the season of giving. Plus, Holiday TakeAlongs come in limited edition red, green and prints for the holidays making your treats instantly more festive.
Find your festive Rubbermaid TakeAlongs at Walmart! (But hurry, they are only available for a limited time!) And for more holiday inspiration with Rubbermaid visit here!
What’s your favorite holiday fudge recipe? Share! Share!
ox. Liz
These sound amazing.
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I swear there’s crack in cookie butter. Or magic. I mean, that’s really the only way to explain the effect it has on me! I am DYING over this fudge! Looks amazing!
I want to be the queen of fudge!! And I will be with this recipe! It looks amazing and it probably won’t last more than a day in this house! [client]