Cookie Cutter Fudge Recipes

COOKIE CUTTER FUDGE

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.

COOKIE BUTTER FUDGE

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 FUDGE

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.

COOKIE BUTTER FUDGE

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.