COOKIE BUTTER FUDGE
As a big fan of cookie butter, this seemed like a (not-quite) solution to my habit of eating spoonfuls from the jar. Now in a solid form, it's even more addicting!
Provided by TheJehosephat
Categories Desserts Candy Recipes Fudge Recipes
Time 50m
Yield 28
Number Of Ingredients 6
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.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 25.9 g, Cholesterol 6.3 mg, Fat 5.4 g, Protein 0.5 g, SaturatedFat 2.2 g, Sodium 22.8 mg, Sugar 20.4 g
COOKIE CUTTER FUDGE
This is such a great idea - to make fudge and place it in cookie cutters. Remove the cutters and decorate as desired.
Provided by Marie
Categories Candy
Time 20m
Yield 6 fudge cut outs
Number Of Ingredients 6
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.
Nutrition Facts : Calories 597.9, Fat 30.5, SaturatedFat 17.2, Cholesterol 32.7, Sodium 186, Carbohydrate 75.8, Fiber 3.8, Sugar 70.1, Protein 12.2
COOKIE CUTTER FUDGE
Here's a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Place each of six 3x1/2-inch mitten-shaped cookie cutters, or other cookie cutters in a simple shape, on 5-inch square of foil. Seal foil tightly around outside of each cookie cutter. Place on cookie sheet. Lightly spray cookie cutters with cooking spray.
- In 4-cup microwavable measuring cup, mix chocolate chips, peanut butter 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 of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
- Carefully remove foil. Gently press fudge out of molds to serve.
Nutrition Facts : Calories 690, Carbohydrate 94 g, Cholesterol 40 mg, Fiber 2 g, Protein 9 g, SaturatedFat 22 g, ServingSize 1 Candy, Sodium 170 mg
COOKIE BUTTER FUDGE
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 64 pieces of fudge
Number Of Ingredients 6
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.)
COOKIE CUTTER COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield approximately 36 2-inch cookie
Number Of Ingredients 6
Steps:
- In an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy. Add vanilla and eggs one at a time, mix well. Sift together the flour and salt, add it to the wet ingredients beating until just incorporated. Place the dough in a 1 gallon size plastic bag. Chill the dough in the refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 375 degrees. On a lightly floured board roll the dough to approximately 1/4 inch thick. Remove rolled dough to a lightly floured board and using any shape cookie cutter cut the dough into shapes. Place on a cookie sheet and bake for 7 to 10 minutes (depending on the size of the cookies). Remove to a rack and cool before decorating. Place the rack with the cookies over another pan to catch the excess chocolate. Put the chocolate in a quart size plastic bag. Place the bag with the chocolate in a saucepan with hot water. Allow the chocolate to melt, squeezing the bag to mix occasionally. Snip one of the corners off and drizzle chocolate over the cookies. Allow chocolate to set before serving.;
- To decorate: 4 ounces semi-sweet chocolate, chopped.
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