Rich Cookie Butter Fudge is even better when you make it in the microwave, because when something is faster, less fussy, and easier to cleanup — it's a dream come true.
- 3 cups (18oz/510g) bittersweet chocolate, roughly chopped
- 1 can (14oz/395g) sweetened condensed milk
- 1/4 cup (2oz/57g) butter
- 2/3 cup (8oz/225g) cookie butter of your choice
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Butter and line an 8X8 inch pan with parchment paper, set aside.
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In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes or until the chocolate is melted. This timing is a based on my microwave which is 1200 Watts, so your cook time may very. (You can also make the fudge over a bain-marie)
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Once melted, stir to combine. Do not be tempted to over-mix the fudge as this can cause it to separate.
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Fold in the cookie butter reserving some to swirl over the top.
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Transfer the fudge to the prepared tin, smooth out the top, then spoon over the reserved cookie butter. Using a butter knife or tooth pick, swirl the cookie butter across the top of the fudge. You'll want to work quickly doing this before the fudge begins to set.
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Allow to set in the fridge for a minimum of 2 hours to overnight.
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Remove from the fridge and cut into 16 squares. Cover and store in an airtight container for up to 4 weeks.