Cookie Butter Fudge
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Cookie Butter Fudge

Prep: 10 minutes plus chilling
Cook: 5 minutes • Serves: 36

PICS nonstick cooking spray
2 packages (12 ounces each) PICS white chocolate chips
1 can (14 ounces) PICS sweetened condensed milk
1 teaspoon PICS vanilla extract
1/2 teaspoon PICS ground cinnamon
1 jar (14 ounces) creamy cookie butter

1. Line 8-inch square baking dish with aluminum foil so that foil extends about 2 inches over sides of dish; spray with cooking spray.

2. In medium saucepan, cook chocolate chips, milk, vanilla extract and cinnamon over medium heat 4 minutes or until chocolate chips are melted, stirring frequently. Reduce heat to medium-low; add cookie butter and cook 1 minute or until incorporated, stirring constantly. Transfer chocolate chip mixture to prepared dish; cover with plastic wrap and refrigerate at least 3 hours or up to overnight.

3. Using overhanging sides of foil, transfer fudge to cutting board; remove foil and carefully cut into 36 (1 1/4-inch) squares.

Serving Size: 1 square
Approximate nutritional values per serving:
201 Calories, 11g Fat, 5g Saturated Fat, 8mg Cholesterol, 55mg Sodium,
24g Carbohydrates, 0g Fiber, 21g Sugars, 21g Added Sugars, 2g Protein