BritishDesserts

Cookie Cutter Fudge

Here’s a sweet gift for someone with everything. Place cookie cutters and fudge into cellophane gift bags, and tie with ribbons.

Cookie Cutter Fudge

Ingredients

1 1/2cups semisweet chocolate chips
1 cup peanut butter chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter or margarine, softened
1 teaspoon vanilla
Betty Crocker® white or red decorator icing (in 4.25-ounce tube), if desired
Candies, if desired

Method:

  • 1Place each of six 3×1/2-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.
  • 2In 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.
  • 3Pour mixture into cookie cutter molds, filling to tops of molds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
  • 4Carefully remove foil. Gently press fudge out of molds to serve.

Printable Recipe:

Cookie Cutter Fudge
Prep Time
20 mins
Cook Time
2 hrs 20 mins
 
Calories: 690 kcal
Ingredients
  • 1/2 cups semisweet chocolate chips
  • 1 cup peanut butter chips
  • 1 can 14 ounces sweetened condensed milk
  • 2 tablespoons butter or margarine softened
  • 1 teaspoon vanilla
  • Betty Crocker® white or red decorator icing in 4.25-ounce tube, if desired
  • Candies if desired
Instructions
  1. 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.
  2. 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.
  3. Pour mixture into cookie cutter moulds, filling to tops of moulds. Refrigerate uncovered about 2 hours or until firm. Decorate with icing and candies.
  4. Carefully remove foil. Gently press fudge out of moulds to serve.
  5. Enjoy

Recipe By Betty Crocker

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