Bready or Not: Quick Maple Cookie Fudge
It’s holiday time, so that means it’s time for super-fast microwave Maple Cookie Fudge!
“But Beth,” I hear you saying, “You just featured a fudge recipe a month ago!”
Aha! I did indeed. That pumpkin fudge is delicious indeed, with its texture and taste like pumpkin frosting, but it also gets soft if it’s not kept chilled. THIS fudge recipe has endurance. Fortitude. Maple.
This is a shortcut fudge without any need of a candy thermometer or stress. I like to use the microwave, but you can use the stovetop if you want. You can keep the maple cookies chunky, if you desire, or grind everything to crumbs–your choice! I actually like some small chunks mixed in for texture.
The maple flavor is nice and consistent here, not cloying, while the marshmallow fluff grants the texture some extra oomph. If you want, you can add in some nuts as well, but if you keep your cookies kinda chunky, they can add some nut-like texture to the squares.
This would be the perfect quick fudge to make for a holiday party where everything needs to stay out on a counter for hours! The leftovers will keep very well in a sealed container in the fridge, too.
Come to think of it, this maple cookie fudge is just about perfect if you ignore the pesky nutritional side of things.
Bready or Not: Quick Maple Cookie Fudge
Ingredients
- 3 cups white chocolate chips
- 20 maple crème cookies crushed/chopped/maimed
- 7 ounce marshmallow fluff jar
- 14 ounces sweetened condensed milk can
- 1 teaspoon maple flavor
- 1 teaspoon vanilla extract
- 1/2 cup nuts chopped walnuts/pecans/macadamia, optional
Instructions
- Prepare a 9x13 pan by lining it with foil and applying nonstick spray.
- Either in microwave or on stovetop, carefully melt chocolate with canned milk and marshmallow cream. If microwaving, do it in short bursts because it can burn fast! Stir often.
- When the mix is smooth, add the maple flavor and vanilla. Fold in the maple cookies. Use an uneven spatula to smooth out the top.
- Refrigerate at least 3 hours, until the fudge is firm. Cut into bite size pieces. Keep stored in fridge between layers of wax paper. Unlike some other quick fudges, this will keep well for hours at room temperature.
- OM NOM NOM!
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Bready or Not: Maple Walnut White Chocolate Cookies
These Maple Walnut White Chocolate Cookies are light, crisp, and full of maple goodness.
Story prompts inspire stories. Cookbooks inspire new spins on already-great recipes. In this case, I found my inspiration in the cookbook MAPLE, which also provided the basis for my Maple Pear Galette and part of my Maple Apple Pie (aka Voltron Pie).
I loved the look of the original recipe, but right off the top, I knew I needed to make some adaptations. I don’t keep whole wheat pastry flour around. I decided to substitute with cake flour since it was also lower in gluten.
As a result, the cookies are surprisingly light and crisp. However, this also means they can overcook–and fast! Keep an eye on them as they near the end of baking time. Better to have them slightly underdone when you pull them from the oven, as they’ll finish cooking on the cookie sheet.
I also went with white chocolate rather than milk or dark chocolate. I find the mellowness of white chocolate better works with maple flavor.
Now, maple sugar can be pricy stuff at supermarkets, if you can find it at all. I buy it in bulk at Amazon. If you glance through my maple recipes, you’ll find plenty of ways to use it up!
Walnuts–and other nuts–are easy to roast in your oven. Line a rimmed pan with foil. Add the nuts in an even layer. Bake at 350-degrees for like 7 to 10 minutes, shifting them once sometime in there, until the nuts are fragrant. Let’em cool, then use them or eat them.
The combination of flavors here–maple, white chocolate, walnuts–makes these the perfect cookies for autumn.
… Except, well, if you know me, I believe in summoning up the goodness of maple all year round. Awesome things shouldn’t be confined to one season.
Bready or Not: Maple Walnut White Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup maple sugar
- 1 large egg
- 2 Tablespoons avocado oil or canola oil
- 2 teaspoons vanilla extract
- 1 cup cake flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup walnuts roasted and chopped
Instructions
- Preheat oven at 375-degrees. Prepare baking sheets with parchment paper or a silpat mat.
- In a large bowl, beat the butter and maple sugar until creamy. Beat in the egg followed by the oil and vanilla. Scrape the sides of the bowl.
- In another bowl, whisk together the two flours, baking soda, baking powder, and salt. Slowly add the dry ingredients to the butter mix until they are just combined. Stir in the white chocolate chips and walnuts.
- Use a tablespoon scoop to dole out dough onto the prepared sheet pan, leaving space for each cookie to spread. Bake for 9 to 11 minutes, or until cookies puff and are just turning golden--watch them carefully at the end, as they can overcook quickly! Let them cool on the sheet about ten minutes and then transfer to a rack to completely cool.
- OM NOM NOM!
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Bready or Not: Pumpkin Nutella Swirl Muffins
Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.
Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.
The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.
Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.
Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!
Modified from The Novice Chef.
Bready or Not: Pumpkin Nutella Swirl Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 large egg room temperature
- 2 Tablespoons vegetable oil
- 2 Tablespoons milk or almond milk
- 2 teaspoons vanilla extract
- 1/3 cup Nutella or other hazelnut cocoa spread
Instructions
- Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.
- Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.
- Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.
- Serve warm or at room temperature. Store in a sealed container.
- OM NOM NOM!
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Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies
Every fall, I like to bake goodies using Jell-O’s Pumpkin Spice Pudding. Every fall, I’m frustrated when Walmart doesn’t carry it until later in October, and not for long.
This stuff is like a secret weapon if you love autumn flavors. Pudding mix of any kind creates extra softness and a lovely texture whether you’re making cookies or bundt cake; this version adds delicate pumpkin and spice flavors, plus a lovely shade of orange.
This cookie dough doesn’t need to be chilled. Just whip it together and bake. The resulting cookies are plump, soft, and downright pretty to behold. Oh yeah–another advantage of using pudding mix is that the cookies stay soft and fresh for upward of a week.
Other Bready or Not recipes featuring both pumpkin flavor and pudding mix:
– Pumpkin Pudding Snickerdoodle Cookies (pumpkin spice mix)
– Pumpkin and Pudding Mix Pound Cake (vanilla pudding mix)
Modified from Boys Ahoy.
Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter 2 sticks, room temperature
- 3/4 cup brown sugar packed
- 1/4 cup white sugar
- 3.4 oz Jell-O Instant Pumpkin Spice Pudding 1 box
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup pecans chopped
- 1 cup milk chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat oven to 350-degrees.
- Combine flour and baking soda in a small bowl; set aside.
- In a large bowl, cream together butter and both sugars. Beat in pudding mix until blended, followed by the eggs and vanilla extract.
- Add the flour mixture. Stir in pecans and chocolate chips until just combined.
- Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 -10 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.
- OM NOM NOM!
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Bready or Not: Quick Cookie Butter Pumpkin Fudge
Is frosting your favorite part of cake? Well, do I have a fudge recipe for you!
This easy microwave fudge tastes like pumpkin spice frosting. It’s that rich. That delicious. This makes a big batch, so cut the pieces small and share with a crowd!
The original version of this recipe used peanut butter. Well, you know me. Why go with cliché peanut butter when you can use creamy COOKIE BUTTER? Use Biscoff, Speculoose, or any of the new off-brand versions–heck, my local Sprouts even has their own cookie butter now!
In baked recipes, cookie butter makes cooked goodies taste like cookie dough. Here, that effect is much more mild. It adds a lovely color and helps the pumpkin and spices to shine through.
Make this for a potluck or family gathering, and share the joy of cookie butter and pumpkin spice!
Modified from Peanut Butter Pumpkin Fudge at Crazy for Crust.
Bready or Not: Quick Cookie Butter Pumpkin Fudge
Ingredients
- 4 cups white chocolate chips
- 1/2 cup Creamy Biscoff or Speculoos or other brand cookie butter
- 3/4 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- turbinado sugar optional
Instructions
- Line an 8x8-inch pan with foil and coat it with cooking spray. Measure out all of your ingredients and have them at hand.
- Place white chocolate chips and cookie butter in a large microwave-safe bowl. Heat on 50% power for 45 seconds--and stay close, because white chocolate can burn fast in the microwave. Stir well, then continue heating on 50% power in 25 second increments, stirring between each bout, until melted and smooth.
- (Yes, you could also do this in a saucepan over medium-low heat on the stovetop, but that wouldn't be quite as quick!)
- Once the chocolate and cookie butter are blended with no lumps, immediately stir in the pumpkin puree, spice, and vanilla extract. Combine it as fast as you can. Pour the fudge batter into the prepared pan. If desired, sprinkle turbinado sugar and some more pumpkin spice over the top.
- Place in fridge to set for several hours before cutting and serving--this makes a lot! Keep stored in a sealed container in fridge, with blocks of fudge between layers of wax paper or parchment. The fudge softens fast at room temperature.
- OM NOM NOM!
Bready or Not: Pumpkin Cheesecake Sopapillas
These Pumpkin Cheesecake Sopapillas are super-easy to make. You use crescent dough roll for the top and bottom! This comes together in minutes.
You get to work some churromancy here as well. Once you have your pumpkin bars assembled, you pour melted butter over everything. You create LAKES OF BUTTER. Then to make it healthier, you top that with more cinnamon and sugar.
As it cools, the butter is absorbed, and that cinnamon-sugar forms an amazing crust on top.
The dish is fast to assemble, but it does need a few hours to cool down on the counter and then chill in the fridge. After, that, though…! All you need to do to serve this up is zap a piece in the microwave. Top that with some pecans and honey, and you have your own seasonally-appropriate sopapilla.
Eat it for breakfast. Snack. Dessert. Whatever. There’s pumpkin in this and it’s October. This could be dinner, if you so desire. Embrace the season! Get out the stretchy pants!
Modified from Willowbird Baking. Originally shared on the Holy Taco Church.
Bready or Not: Pumpkin Cheesecake Sopapillas
Ingredients
Bars
- 2 cans crescent rolls any brand
- 16 oz cream cheese 2 boxes, room temperature
- 16 oz pumpkin puree
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Topping:
- 6 Tablespoons unsalted butter melted
- 1/2 cup white sugar
- 1 teaspoon cinnamon
Highly Advised Extras:
- honey
- toasted pecans
Instructions
- Preheat oven at 350 degrees F. Line a 9x13 inch baking dish with foil and apply nonstick spray. Unroll one can of crescent roll dough--keeping it as a single piece--and lay it in the dish. Pressing it out to cover the bottom and pinch seams together.
- In a large mixing bowl, beat together the softened cream cheese and sugar until light and fluffy. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and allspice. Spread the pumpkin mixture over the crescent roll dough in the pan.
- Stretch out plastic wrap on a large cutting board. Use this surface to lay out the other can of crescent roll dough. Stretch it out and pinch together the seams. That done, use the board to flip the dough on top of the pumpkin layer.
- Next is the topping. In a small bowl, stir together the 1/2 cup sugar with 1 teaspoon cinnamon. Pour the melted butter over the crescent dough top layer. Sprinkle the sugar mix all over the top.
- Bake for 30 minutes or until golden brown. Let the bars cool completely at room temperature before placing them in the fridge to set for a few hours or overnight.
- Cut the sopapillas into bars. They are best served warm, after a 20-30 second zap in the microwave, and topped with some pecans and drizzled honey.
- OM NOM NOM!
