Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

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Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
30 mins
total:
50 mins
Servings:
28
Yield:
28 servings
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease an 8-inch square baking dish.

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  • 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

154 calories; protein 0.5g; carbohydrates 25.9g; fat 5.4g; cholesterol 6.3mg; sodium 22.8mg. Full Nutrition
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