Chocolate Hazelnut Cookie Dough Fudge closeup shot of 8 slices with sea salt sprinkles on a white background

Chocolate Hazelnut Cookie Dough Fudge

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Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.

 

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SERVING SIZE:

12

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PREP TIME:

45 minutes

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COOK TIME:

0 minutes

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TOTAL TIME:

45 minutes

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

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