Remember that sneak peek I shared the other day? Well, I’m a woman of my word, so here’s the big reveal.
Tah-dah! I made cookie butter fudge using my PC Speculoos Cookie Butter!
It’s basically a sweetly spiced twist on an old recipe I often rely on this time of year for last-minute gift-giving.
I often complain that the months seem to fly by faster and faster each year, but it’s never more true than the last few weeks of December, when things seem to ramp up into a frantic whirlwind dash of parties and work and get-togethers with friends.
In an ideal world, I’d prepare for the craziness and stockpile a few different treats to bring along as hostess gifts or for the inevitable work potluck party, but I’m way too much of a procrastinator for that.
Instead, I rely on recipes like this 5-minute fudge to save my butt.
Honestly, it just doesn’t get any easier than this – three ingredients, one microwave and five minutes equals one awesome pan of gooey sweet fudge. I may not be very good at math (or at planning ahead), but that’s one equation I can work with.
So when the folks at President’s Choice asked if I could come up with an easy giftable recipe for the #PCDishOut challenge, there really wasn’t any hesitation on my part… I obviously had to adapt my go-to fudge recipe using the new President’s Choice Speculoos Cookie Butter.
It’s a wonderful change of pace from the plain chocolate version I typically make. I used white chocolate to create a more neutral base for the cookie butter, but even so, the cookie butter flavour isn’t as intense as I’d expected. Still, it adds a really lovely hint of warm holiday spices that’s perfect for this time of year.
As you might expect, this fudge recipe is very forgiving, and lends itself well to customization. And since it only takes 5 minutes to whip up a batch, you can make multiple variations in a really short amount of time.
You could swirl in some crushed gingersnap cookies onto the fudge before you pop it into the fridge to help intensify the flavour and add a little crunch, or switch up the white chocolate chips to create different flavour combinations.
I’m personally thinking of going with butterscotch chips next time, just to add a more intense caramel flavour to the fudge. Dark chocolate chips would be wonderful too, though, since you’d basically get a nice gingerbread-spiced chocolate fudge.
Or if you’re feeling really ambitious, you could do half-batches with two kinds of chocolate, and then swirl everything together to make an extra-fancy two-tone fudge. The only limit is the size of your fridge (and the size of your belly).
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Disclaimer: I received compensation from President’s Choice in exchange for promoting and participating in the #PCDishOut challenge. All opinions, as always, are entirely my own.
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- 2½ cups white chocolate chips
- 1 can (ml / 14oz) condensed milk
- ½ cup PC Speculoos Cookie Butter
- 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.
Mmmm, this cookie butter would be an amazing addition to our Christmas morning crepe station!
This was so easy to make!!
I would try it on biscuits!
I’m thinking P.C Speculoos Cookie Butter-Stuffed Croissant French Toast Sandwiches would make a fine Christmas brunch! With some crispy bacon for that salty hit, perhaps?
This is a must-try to include in my Christmas baking for the neighbours!
Short and sweet! My favorite kind of recipe. Such cute pictures too :)
I would totally make this fudge recipe. I’ve never heard of this product! Sounds yummy!
Isabelle, I love how simple your fudge recipe is! If I had PC’s cookie butter, I would totally make Cookie Butter & Salted Caramel Ice Cream..! I don’t know if using eggnog/heavy cream as a base would be ambitious. Nonetheless, I have yet to see Cookie Butter Icecream being at the grocery stores.
I would love to try a Peanut Butter sandwich cookie! The fudge looks so good too :)
I’m actually thinking a cookie butter macaron would taste a awesome! Or cookie butter brownies :)
This looks yummy and the best part is it can be prepared in 5 mins!!! Trying it tonight. Thanks for sharing the recipe Isabelle :)
I would make truffles with the cookie butter!
We love the Trader Joe’s one that started this all off, but usually we just eat it by the spoonful.
I’d make Cookie Butter Buckeye balls….yummm
Ooooh I would just spread it on toast! Yum!
This looks amazing! I would love to try a shortbread with cookie butter :)
:o I had no idea PC even HAD this! So exciting. I would definitely whip up a delicious buttercream for a vanilla cake with this!
I would love to try the cookie butter on its own but this should make a good fudge brownie! Mmmm…!!
I’ve never tried cookie butter!! But I think cookie butter stuffed cookies would be pretty crazy delish. Orrrrr swirled into ice cream!
I recently got to try some and personally I would just slather it on bread! It is SOOO good and amazes me because it tastes kinda like peanut butter but different at the same time and just addictive!
Besides the fact that I would have to hide it from my sister since she LOVES cookies, I would probably make something cupcake related (stuffed cupcakes?!)
Oh boy, I have eaten cookie butter at my friend’s house before and OH MAN is it good… If I Had a jar of the PC Speculoos cookie butter, I would definitely make a batch of Cookie Butter Popcorn :) Yum!
Hi Isabelle!
I’m thinking of adding this to gift baskets I’m making for teachers. How far in advance can I prepare the fudge, and how long would it be good to eat?
Thanks!
Hi Yvonne! It should keep for at least 2-3 weeks if you store it in an airtight container in the fridge. I suspect maybe even longer, but it’s never lasted longer than that at my house. :)
Well, this fudge recipe looks awesome. I’d probably make it.
I love PC – when I was younger I’d always toast the president when I used any of the products in my food.