Fudge may be a holiday candy staple, but this easy Cookie Butter Fudgeis decadent enough to enjoy any time of year! Rich chocolate fudge is layered with cookie butter - for a sweet, rich, and a little holiday spice bite.
Line mini loaf pan with a piece of parchment paper - long enough so it hangs over the sides of the pan. This creates a sling to easily lift the fudge out of the pan when it is set. Lightly grease the paper and pan with soft butter or butter cooking spray.
Create a double boiler to melt the chocolate - bring about 2 inches of water to a low boil/simmer in a medium saucepan. Set a mixing bowl on top of the saucepan - one that is large enough so the bottom doesn't touch the water.
Add the chocolate chips and butter to the mixing bowl. Stir with a spatula and heat until the butter is melted and the chocolate chips are mostly melted. Don't let the chocolate chips heat too long, or they will seize up. Pour in the sweetened condensed milk, vanilla extract, and salt, and stir until combined and smooth.
While the chocolate chips are melting, heat the cookie butter in a small microwave safe bowl for about 15 seconds - until is loosens.
Remove the mixing bowl from the saucepan. Pour 1/3 of the chocolate into the prepared mini loaf pan. Drop dollops of the heated cookie butter on top of the chocolate. Pour the remaining chocolate on top of the cookie butter. Swirl the top of the fudge with a toothpick to blend the cookie butter and top layer of fudge. Sprinkle with holiday sprinkles (optional).
Refrigerate the fudge until it is set - at least 1 to 2 hours. Overnight is best.
When the fudge is set, gently lift it out of the pan using the parchment paper sling. Cut into desired shapes and sizes. Enjoy!