Who was my Secret Santa this year? Who stumped me so well that I spent an entire week bragging about my amazing Secret Santa to none other than….my Secret Santa? That would be Bethany. The sneaky lady who made me a batch of this incredible European Cookie Butter Fudge (along with many other fabulous gifts).
How did I not know it was Bethany? Who else would fill a mason jar with pens for the girl who never has a pen? Did she buy me one of my favorite-can’t-be-without Chapsticks? No, she bought me eight tubes that I now have stashed in all my frequently visited places. And on the last day when I got my in-case-of-emergency rum & diet coke, what part of that did not scream “your Secret Santa knows you oh so well?”
Back to the European Cookie Butter Fudge. I will be the first to admit that I’m not typically drawn to fudge. Mostly because I’m generally disappointed in either the texture (too grainy) or the moisture (too dry). This fudge is so smooth and ultra creamy. One bite and I once again began gushing about the mad skills of my Secret Santa. All I had to do was guess the secret ingredient and I was promised a copy of the recipe. It’s Biscoff Baby!! Biscoff Cookies that were once reserved for snacks on airplanes are now readily available in most supermarkets, as is Biscoff Cookie Spread.
I was pleased to find that this recipe is also super simple to make. The sugar, butter and evaporated milk are brought to a boil, then cooked for 4 minutes. Remove from heat and stir in remaining ingredients. Sprinkle crushed cookies in the bottom of a 9×9 baking dish then pour in fudge mixture and chill.
This European Cookie Butter Fudge is meant to be shared. While the recipe says to cut it into 1 1/2-inch pieces, half that size might be perfect. I have shared it with every person in my company two times now. It has quickly become the new favorite fudge.
- Cooking spray
- 6 European spice cookies, coarsely crushed (I used Biscoff)
- 3 cups granulated sugar
- 12 Tbl. unsalted butter
- 1 5-ounce can evaporated milk
- 1 7-ounce jar marshmallow crème
- 1 cup European cookie spread (I used Biscoff)
- 1 tsp. vanilla
- Coat 9-inch square baking dish with spray. Sprinkle crushed cookies over bottom of dish.
- Combine sugar, butter, and evaporated milk in medium sauce pan on medium-high heat; bring mixture to a boil.
- Reduce heat to medium; cook 4 minutes, stirring constantly to prevent scorching.
- Remove pan from heat; whisk in marshmallow crème, cookie spread, and vanilla until melted. Pour mixture evenly into baking dish. Let stand 5 minutes to cool slightly.
- Refrigerate 30-35 minutes or until chilled. Invert fudge and cut into 1½-inch pieces. Share the Love.
It’s a bit ironic that Bethany also happens to be my workout buddy. This girl and I walk 4-5 miles every day during our lunch hour and have made Healthy Choices part of our daily routines. When I completed my Secret Santa questionnaire I listed my ‘favorite candy’ as Nuts & Berries (because Almond Joy and I are taking a break). Her second day letter to me said “Nuts & Berries are you kidding me?” I caved and she made fudge. Thank goodness. We did each only have one piece before Sharing the Love with our work family.
She’s going to kill me for this one :) but I love it.
Beth and I have worked together and been friends since she was 16 and still in high school (over 20 years). She was Shelby’s babysitter and became part of our family. We’ve been through so much over the years yet she still continues to amaze me with her creativity and spirit. She is the other B in my life and I love her dearly.
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