Fudge Fritters made with NUTTER BUTTER Cookies
Deliver delicious nostalgia to your menu with unique fritters featuring a fudgy center blended with NUTTER BUTTER . Cookies enveloped in funnel cake batter that prove carnival classics never go out of style.
Ingredients
NUTTER BUTTER Fudge
- 18 oz. semi-sweet chocolate chips
- 14 oz. sweetened condensed milk
- ⅛ tsp. salt
- 7½ oz. NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed
- 1½ tsp. vanilla bean paste
Funnel Cake Batter
- 8¾ oz. whole milk
- 7¾ oz. water
- 2 eggs
- ½ tsp. vanilla bean paste
- 17 oz. all-purpose flour
- ¼ cup granulated sugar
- 1 Tbsp. baking powder
- ¼ tsp. salt
Nutrition per serving
Combine chocolate chips, condensed milk and salt in top of double boiler set over simmering water. Cook on medium heat, stirring until chocolate is melted. Remove from heat. Stir in crushed cookies and vanilla paste until combined. Spoon mixture into 6x6-inch baking pan lined with parchment paper and coated with nonstick spray. Refrigerate until firm.
Unmold chilled fudge from pan and cut into 1x1-inch cubes. Place on sheet pan. Cover with plastic wrap and freeze several hours or overnight.
Whisk milk, water, eggs and vanilla paste in large bowl. Whisk flour, sugar, baking powder and salt in separate bowl. Gradually add dry ingredients to liquid mixture, whisking until smooth.
For each serving, dip 3 frozen fudge pieces into Funnel Cake Batter. Immediately fry in 375°F deep fryer 2 to 3 min. or until outside is golden brown and fudge is gooey.
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