2 Ingredient Cookie Butter Fudge is a no-bake fudge recipe made from cookie butter and frosting. It’s quick, simple, and out-of-this-world delicious!!
Even if you’re not a cook, or a baker, or a candy maker… YOU CAN MAKE THIS FUDGE!!
Tick Tock… the clock is counting down to your last party or that one gift you forgot to pick up! No worries, because you can literally whip this homemade gift up in 5 minutes!
That’s right, there’s no cooking, no tempering chocolate, no baking, no mixer, and no cup or measuring spoons.
WHAT DO I NEED TO MAKE 2 INGREDIENT COOKIE BUTTER FUDGE?
You’ll need two ingredients and simple kitchen equipment.
- Cookie Butter – What is cookie butter? Cookie butter is a food paste much like peanut butter. It’s made with Belgian shortbread cookie crumbs, flour, and sugar. The ingredients are mixed until it becomes spreadable. Where do I buy cookie butter? You can get cookie butter here> Biscoff Brand and Speculoos Brand. Additionally, it’s in almost every grocery store now. I always find it next to the peanut butter. I used smooth, but you can use crunchy as well.
- Ready-made Frosting – I have used vanilla and cream cheese flavor frosting. Any brand will do. You can find Cream Cheese Frosting here and Vanilla Frosting here. As well, in the grocery store jarred, ready-made frosting is displayed with the cake mixes.
- An 8×8-inch or 9×9-inch square pan. I prefer an 8×8-inch pan which will allow that fudge to be a little thicker.
- Aluminum foil sprayed with non-stick spray or parchment paper.
- Spatula or spoon
HOW DO I MAKE THIS RECIPE?
It’s so simple!
Scoop out the cookie butter as well as the frosting into a microwave-safe bowl. Microwave it for 30 seconds, remove it, and stir. Microwave the mixture for another 20 seconds, remove it and stir.
Working quickly while the mixture is still warm, pour it into your prepared pan. Push the fudge into the corners of the pan and smooth the top.
Allow the mixture to cool. You can refrigerate to quicken the process or leave it on the countertop.
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2 Ingredient Cookie Butter Fudge
- 14.1 ounces cookie butter
- 16 ounces vanilla frosting
- Working quickly while the mixture is still warm, pour it into your prepared pan. Push the fudge into the corners of the pan and smooth the top.
- Allow the mixture to cool. You can refrigerate to quicken the process or leave it on the countertop.
- When cool, cut into 1-inch squares. (I cut them small because they're so rich.) Store in an airtight container on the counter or refrigerator.