Photo and Recipe By: wine and glue
Cookie
Butter Butterscotch Fudge
• 11 oz butterscotch chips
• 1/2 cup Thierry’s Recipe Speculoos Cookie Butter
• 1 14 oz can sweetened condensed milk
• 1 tsp vanilla
Instruction:
1. Line
an 8 x 8 square pan with tin foil (enough so it hangs out over the edge), and
spray it with cooking spray.
2. Combine
the butterscotch chips, cookie butter, and sweetened condensed milk in a small
saucepan over medium low heat.
3. Stir
until it is melted and combined (Note: There might be a few small chunks of
butterscotch here and there).
4. Add vanilla and stir until combine.
Pour into pan and
refrigerate for four hours.
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