Can I use dark chocolate chips instead of white?

Absolutely! The flavor will be richer and less sweet—kind of like a chocolate-cookie butter hybrid. Just know the texture might be slightly firmer since dark chocolate sets differently. I'd reduce the chilling time by 30 minutes and check it often.

Why did my fudge turn out grainy?

Oh honey, I've been there! Usually it's from overheated white chocolate (those chips burn fast!) or not stirring enough during melting. Next time, microwave in shorter bursts and stir like your dessert reputation depends on it. Grainy fudge still tastes amazing though—just call it "rustic"!

Can I make this dairy-free?

You bet! Swap the sweetened condensed milk for coconut condensed milk (find it in Asian markets) and use dairy-free white chocolate. The texture might be slightly softer, so I'd add an extra hour of chilling time.

Help! My fudge won't set—what now?

Don't panic! Pop it in the freezer for an hour—that usually does the trick. If it's still too soft, you might've measured the condensed milk wrong (too much makes it gooey). No shame in repurposing it as an ice cream topping!

How do I get those perfect clean cuts?

My secret weapon? A hot knife! Run your sharpest knife under hot water, dry it completely, then make one confident slice. Wipe and reheat between cuts. Works like magic every time!

Cookie Butter Fudge You'll Crave

Description

A rich and creamy fudge made with cookie butter for a unique flavor.

Ingredients

1 cup cookie butter
1 cup white chocolate chips
1/2 cup sweetened condensed milk
1 tsp vanilla extract
Pinch of salt

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Instructions

Line an 8×8 inch baking dish with parchment paper.
In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each.
Stir in cookie butter, sweetened condensed milk, vanilla extract, and salt until smooth.
Pour mixture into the prepared dish and spread evenly.
Refrigerate for at least 2 hours or until firm.
Cut into squares and serve.

Notes

Store in an airtight container in the fridge for up to a week.
For a firmer texture, freeze for 30 minutes before cutting.

Prep Time: 10 mins
Cook Time: 5 mins
Category: Dessert
Method: No-Bake
Cuisine: American