This Microwave Cookie Butter Fudge is a dreamy, indulgent treat that comes together in just 17 minutes. With its velvety smooth texture and rich, caramelized cookie butter flavor, it’s impossible to resist. Perfect for satisfying a sweet tooth or impressing guests, this fudge requires minimal effort but delivers maximum decadence. The creamy melt-in-your-mouth consistency is balanced by a hint of warmth from the cookie butter, making every bite pure bliss.
What’s even better? You only need a microwave and a few simple ingredients to create this luscious dessert. The 2-minute cook time means you’re just moments away from a batch of fudge that’s both comforting and luxurious. Whether you’re gifting it or keeping it all to yourself, this recipe is a guaranteed crowd-pleaser. Dive into the irresistible combination of buttery sweetness and silky perfection—it’s a treat you’ll want to make again and again.
What You’ll Need
- 3 cups (18oz/510g) bittersweet chocolate, roughly chopped (or use semisweet chocolate for a sweeter flavor)
- 1 can (14oz/395g) sweetened condensed milk
- 1/4 cup (2oz/57g) butter (unsalted preferred)
- 2/3 cup (8oz/225g) cookie butter of your choice (Biscoff or speculoos work great)
How to Make It
- Prepare the pan: Butter an 8×8 inch pan and line it with parchment paper. Set aside.
- Melt the base: In a large microwave-safe bowl, combine the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes (adjust based on your microwave wattage) or until the chocolate is fully melted. Stir gently to combine—avoid over-mixing to prevent separation.
- Add the cookie butter: Fold in most of the cookie butter, reserving a small amount for the top. Mix just until incorporated.
- Transfer and swirl: Pour the mixture into the prepared pan and smooth the top. Spoon the reserved cookie butter over the fudge and use a butter knife or toothpick to create swirls. Work quickly before the fudge begins to set.
- Set and serve: Refrigerate for at least 2 hours (or overnight) until firm. Cut into 16 squares and store in an airtight container for up to 4 weeks.
Quick Swirls and Toppings for Your Fudge
Enhance your Microwave Cookie Butter Fudge with a variety of toppings for extra flair! Consider adding a sprinkle of sea salt for a sweet-salty contrast, or crushed cookies for added crunch. For those who love a bit of indulgence, drizzle melted white chocolate or caramel over the top before it sets. These simple additions can transform your fudge into a gourmet treat!
Storing and Preserving Your Fudge Freshness
Proper storage is key to maintaining the deliciousness of your fudge. Keep the fudge in an airtight container in the refrigerator for up to 4 weeks. If you prefer a softer texture, let it sit at room temperature for 10 minutes before serving. For longer storage, wrap individual pieces in parchment paper and store them in the freezer for up to 3 months.
Creative Variations to Customize Your Fudge
Experiment with different flavors to make this recipe uniquely yours! Swap bittersweet chocolate for milk or dark chocolate depending on your preference. Try using different cookie butter flavors like speculoos or chocolate hazelnut for an exciting twist. For a nutty version, mix in chopped almonds or pecans. The possibilities are endless, so feel free to get creative!
Essential Tools for Perfect Fudge Every Time
Having the right tools can make your fudge-making process smoother and more enjoyable. A good quality microwave-safe bowl ensures even melting, while a parchment-lined pan makes removing and cutting the fudge effortless. Don’t forget a sturdy spatula for mixing and a butter knife or toothpick for creating those beautiful swirls on top. These tools are your allies in crafting the perfect fudge!
Microwave Cookie Butter Fudge
Ingredients
- 3 cups bittersweet chocolate, roughly chopped
- 1 can sweetened condensed milk
- 1/4 cup butter
- 2/3 cup cookie butter of your choice
Instructions
- Butter and line an 8X8 inch pan with parchment paper, set aside.
- In a large microwave-safe bowl add the chocolate, sweetened condensed milk, and butter. Microwave for 2 minutes or until the chocolate is melted. This timing is a based on my microwave which is 1200 Watts, so your cook time may very. (You can also make the fudge over a bain-marie)
- Once melted, stir to combine. Do not be tempted to over-mix the fudge as this can cause it to separate.
- Fold in the cookie butter reserving some to swirl over the top.
- Transfer the fudge to the prepared tin, smooth out the top, then spoon over the reserved cookie butter. Using a butter knife or tooth pick, swirl the cookie butter across the top of the fudge. You’ll want to work quickly doing this before the fudge begins to set.
- Allow to set in the fridge for a minimum of 2 hours to overnight.
- Remove from the fridge and cut into 16 squares. Cover and store in an airtight container for up to 4 weeks.
