When I put “make fudge” on my birthday list I didn’t have anything big in mind.  A little chocolate, maybe a little maple nut.  But then I had an idea worthy of the evil genius laugh.  I plotted, I shopped, I googled peanut butter fudge recipes, I substituted, and then I rocked it.

I took my Cookie Butter Fudge to a party on Sunday and it got good reviews all around.  The fudge is creamy and a little bit crumbly, just the way I like it.  And you can never (ever) go wrong by making yet another dessert Biscoff-flavored.

Cookie Butter Fudge

• 8 Tbsp butter
• 2 and 1/4 cups packed light brown sugar
• 1/2 cup skim milk
• 3/4 cup Creamy Biscoff Spread
• 3 and 1/2 cups powdered sugar

1. Place powdered sugar in a large, heat-proof bowl.
2. Melt butter in a saucepan over medium heat.  Stir in milk and brown sugar and bring to a boil.  Boil 2 minutes, stirring frequently.
3. Remove from heat and stir in Biscoff spread.  Pour over powdered sugar and beat with an electric mixer until smooth.
4. Pour into an 8×8 inch casserole dish and refrigerate at least 2 hours before slicing.  Store in fridge until ready to serve.

What is your favorite type of fudge?