Plant-Based Salted Caramel Cookie Fudge

An easy sweet treat everyone will be raving about! With crushed-up cashew butter cookies on the bottom and top for a little cookie crunch and a decadent salted caramel layer, making fudge doesn’t get any easier (or better) than this!

Gluten-Free, Vegan, Plant-Based
Servings: 18 Squares

Ingredients:

1-283g package salted caramel chocolate chips

½ cup sweetened coconut condensed milk

½ teaspoon vanilla extract

¾ cup crushed Simple Mills Cocoa Cashew Creme Cookies, divided

Pinch sea salt

Directions:

Line a loaf pan with parchment paper.

Add the chocolate chips to a medium microwave-safe bowl. Microwave for 30 seconds on high, remove then stir.  Add the condensed milk and microwave for 10-second intervals, stopping to mix 2-3 times in between, until the mixture is thick and smooth. Set aside. 

Scatter half of the crushed Simple Mills Cocoa Cashew Creme Cookie crumbs onto the bottom of the loaf pan. Pour over the fudge mixture, and press it down with a spatula to create an even surface. Sprinkle with the remaining crushed cookies, using the spatula to press the cookies into the fudge. 

Cover, and refrigerate for at least 2-3 hours or until set,  then use a sharp knife to cut the fudge into even bite-size pieces. Store in an airtight container in the refrigerator.