Bready or Not Original: Snickerdoodle Quick Fudge
Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!
Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.
Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.
Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.
The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!
Bready or Not Original: Snickerdoodle Quick Fudge
Ingredients
- 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1/3 cup caramel chips
Instructions
- Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
- In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
- Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
- Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.
*OM NOM NOM!*
Bready or Not Original: Quick Peanut Butter Chocolate Fudge
Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!
This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.
I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).
My husband had co-workers describe this fudge as “crack.” Consider yourself warned.
I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!
Five-Minute Spicy Mexican Fudge
Quick Cake Batter White Chocolate Fudge
Gingerbread Cookie Dough Fudge
No-Bake Peanut Butter Pretzel Fudge
Bready or Not Original: Quick Peanut Butter Chocolate Fudge
Equipment
- 8x8 or 9x9 pan
Ingredients
- 1/4 cup unsalted butter
- 10- ounce bag peanut butter chips 1 bag
- 8- ounces semi-sweet chocolate chips about 3/4 bag
- 14-ounce can sweetened condensed milk
- 1 cup walnuts or other nuts, chopped
Instructions
- Line a small square pan with foil and apply nonstick spray or butter.
- In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
- Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
- Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.
OM NOM NOM!
Bready or Not Original: Cookies and Milk Quick Fudge
Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!
Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.
Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.
The hardest part is waiting for the fudge to set for the next few hours.
This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!
Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!
Bready or Not Original: Cookies and Milk Quick Fudge
Ingredients
- 1 1/2 cups chopped store-bought cookies frozen
- 3 cups white chocolate chips
- 14 ounce sweetened condensed milk can
- 3 Tablespoons mini chocolate chips
Instructions
- Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
- In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
- Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
- OM NOM NOM!
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
These easy-to-make No-Bake Peanut Butter Pretzel Fudge pieces are basically like homemade candy bar bites.
They are a fantastic combination of savory, salty, sweet, and crunchy. They have it all going on.
Plus, you don’t even have to turn on the oven–just a food processor, microwave, and maybe a stand mixer. The fridge does all the lengthy work.
These went over so well at my husband’s work that a guy immediately logged onto my website via his phone to try to find the recipe. Uh, sorry, dude. There is quite a lead time between the initial baking/making and the online post.
However, by his enthusiasm, maybe he’ll find this post is worth the long wait.
Modified from America’s Test Kitchen, Christmas Cookies 2013.
Bready or Not: No-Bake Peanut Butter Pretzel Fudge
Ingredients
Fudge:
- 5 ounces thin pretzel sticks 2 cups, divided, broken into pieces
- 12 Tablespoons unsalted butter melted
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups confectioners' sugar
Chocolate Ganache:
- 3 Tablespoons unsalted butter
- 3 1/2 ounces bittersweet chocolate chips or semi-sweet chocolate chips
- 1 Tablespoon light corn syrup
Instructions
- Line an 8x8 or 9x9-inch pan with aluminum foil and apply nonstick spray.
- In a food processor, process 1 cup of broken pretzels until finely ground. Stir together the pretzel crumbs and melted butter in a large mixing bowl and let sit to cool a few minutes.
- Add peanut butter, vanilla extract, and salt to the butter mixture, and mix until the peanut butter is smooth. Slowly mix in the confectioners' sugar until it all comes together. Add the additional 1 cup of pretzel sticks and stir to combine.
- Transfer the mix to the prepared pan and spread into an even layer. Cover surface directly with plastic wrap or waxed paper and smooth out more, then stash in fridge for 30 minutes.
- Microwave the three ganache ingredients at 50% power, stirring often, until melted and smooth. This will total about 1 minute or so. Let cool slightly.
- Remove plastic cover from atop the fudge and use an uneven spatula to spread ganache on top.
- Chill pan for about 4 hours. Use the foil sling to lift contents from pan and onto a cutting board to parcel into bars.
- Keeps well in fridge for days in a sealed container.
- OM NOM NOM!
Bready or Not: Five-Minute Spicy Mexican Fudge
I am here today to preach about fudge inclusiveness as I share a recipe for Five Minute Spicy Mexican Fudge.
I do not sneer at some fudges as being “better” or “real.” To me, it does not matter if the fudge is produced on stove top with a candy thermometer, or with a jar of marshmallow cream, or melted in the microwave.
When it comes to fudge, what matters is this:
Does the fudge taste good? Is the texture pleasing to the palate? Does it make me mutter, “Calories be darned to heck,” and reach for another piece?
That is the criteria by which fudge should be judged.
That said, I present to you a fudge that is zapped in the microwave and assembled all of five minutes. Let it set in the fridge for a few hours, and ta-da! You have a fudge that will keep well for days. It also holds up well at room temperature if you’re serving it at a party.
The Mexican spice element comes from cinnamon and cayenne pepper. I used the minimal amount of pepper, 1/8 teaspoon, which provides complexity but absolutely no discernible heat. Tweak the scorch level to your personal taste. Do, however, sprinkle coarse salt to add some lovely contrast.
Originally featured at the Holy Taco Church. Recipe adapted from Wine and Glue.
Bready or Not: Five-Minute Spicy Mexican Fudge
Ingredients
- 3 cups milk chocolate chips about a bag and a half
- 14 ounce sweetened condensed milk can
- 1 tsp vanilla extract
- 1 tsp cinnamon Mexican cinnamon preferred
- 1/8 - 3/4 tsp cayenne pepper
- kosher salt or coarse sea salt
Instructions
- Line an 8 or 9-inch square pan with aluminum foil or parchment paper. Lightly grease it.
- Use a microwave or sauce pan to melt together the chocolate and sweetened condensed milk. If you're using the microwave, use short bursts of 20-30 seconds and stir well between each.
- Once the chocolate mix is smooth, pour in the vanilla extract, cinnamon, and cayenne pepper. (Note that 1/8 teaspoon provides a little flavor, not much heat, so add cayenne and taste to adjust to desired heat level.)
- Immediately pour the fudge into the prepared pan. Smooth out to edges and sprinkle salt all over the top. Let set in fridge at least four hours before cutting. Keeps in covered dish in fridge for upwards of a week.
- OM NOM NOM!
Giftmas Bready or Not: Cake Batter White Chocolate Fudge (Microwave)
I’m offering a holiday-favorite Bready or Not recipe again to help kick off Rhonda Parrish’s Giftmas Blog Tour. Rhonda lives up in Edmonton, Alberta, and she’s hoping to raise funds for the Edmonton Food Bank. I’m all about helping to feed people! Please donate if you can. Note that funds are listed in Canadian dollars.
Rhonda is also doing a giveaway as part of the tour. She’s making a crocheted throw. The winner gets to choose the color, and she is shipping it anywhere in the world!
Wander around to other stops on the tour over the next week. I’ll post another favorite recipe at Eileen Bell’s site on the 10th!
This is a sweet cause, so here’s a recipe to make something especially sweet: microwave fudge that uses cake mix!
Eating this fudge is like licking the paddle after mixing up cake mix batter. If you prefer savory over sweet, this recipe isn’t for you. This is for the people who love fudge and frosting and all things sweet.
I didn’t limit myself to sprinkles in this. I had some Christmas candies, the type for topping cupcakes and such, that had been sealed away for a year. It had been a great post-holiday clearance buy. I wanted the containers GONE, so I pretty much dumped the contents into this fudge. That’s why you see little light bulb shaped candies in there.
This is obviously a great Christmas recipe, but it’s an easy one to customize year round depending on the colors you mix in. Make fudge to support your favorite sport team, or pink and red for Valentine’s Day, or pastels for spring. Cake mix goes on sale all year round, too, making this a pretty cheap recipe to throw together.
Whatever you add in, I’m sure it will be pretty. And delicious. So very, very delicious.
Modified from Sally’s Baking Addiction.
Bready or Not: Cake Batter White Chocolate Fudge (Microwave)
Ingredients
- 2 cups + 2 Tbsp white or yellow cake mix any brand, sifted
- 2 cups confectioners' sugar sifted
- 1/2 cup salted butter cut into chunks (or use unsalted and add a pinch of salt)
- 1/4 cup milk almond milk works
- 2/3 cup white chocolate chips
- 1/2 cup rainbow sprinkles/non pareils/jimmies
Instructions
- Line an 8×8 baking pan with aluminum foil or parchment and spray with nonstick spray. Set aside. Measure the white chocolate chips and the sprinkles in separate dishes so they are ready to add quickly.
- Mix sifted cake mix and powdered sugar in a large bowl. Add milk and butter, without stirring, and microwave for 2 minutes.
- Promptly mix ingredients until the butter is fully melted and incorporated. The batter will be very thick. Fold in white chocolate. Add the sprinkles last and stir gently so they don't leak too much color.
- Scoop into prepared baking pan. Level it across the top. Chill the fudge in the refrigerator for at least 2 hours before cutting into small blocks.
- Fudge will keep upwards of a week in the fridge, if it lasts that long.
OM NOM NOM
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