Cookie Butter Fudge
Treat yo'self and a friend to this mouthwatering cookie butter fudge!
from 1 vote
easy homemade fudge
can sweetened condensed milk
creamy cookie butter*
roughly chopped (optional)
Line an 8x8 inch pan with parchment paper, allowing some to hang over the sides to allow for easy removal.
Cut the butter into smaller pieces.
In a medium size pot over medium heat, combine all the ingredients except for the chopped biscuits if using.
Stir until the butter is melted and the ingredients are mixed well.
For fudge with a crunch, add in the chopped biscuits, Leave out if you want it to be smooth.
Stir again until evenly mixed.
Pour the fudge into the 8x8 pan and use a off set spatula or knife to smooth the fudge along the edges of the pan.
Place in fridge to cool for a minimum of two hours.
Once cooled, use the parchment paper to lift the fudge out of the pan and cut into pieces.
Store in an air tight container in the fridge for up to a week.
This recipe comes together in just minutes, but requires a minimum of 2 hours to cool in the fridge.