Fudge Round Dupe
January 20, 2025
super easy
Craving that classic Fudge Round flavor? This easy Fudge Round dupe recipe allows you to recreate the delicious combination of chocolate and peanut butter at home. With just a few simple ingredients, you can enjoy these homemade treats anytime. This copycat recipe captures the essence of the original, delivering that satisfying blend of sweet and salty that we all love. But this homemade version is even better! You get to control the ingredients, ensuring a fresher, more wholesome treat. Plus, you can customize them to your liking, maybe adding a sprinkle of sea salt or a drizzle of extra chocolate.
Whether you’re a nostalgic candy lover or simply looking for a delicious and easy treat to make at home, this Fudge Round dupe is sure to satisfy your sweet tooth. So ditch the store-bought version and whip up a batch of these irresistible treats today! They’re perfect for a midday snack, an after-dinner dessert, or to pack in your kids lunches for a delicious dessert at school.
Fudge Round Dupe
Ingredients
- 1 cup Butter (melted)
- 2 Egg
- 1 cup Granulated sugar
- 2 tsp Vanilla extract
- 1/4 cup Coffee (use from morning brew, doesn't have to be hot)
- 3 cup Einkorn flour (use 2 1/2- 2 3/4 cup all purpose if desired)
- 1 tsp Pink himalayan salt
- 3/4 cup Dutch processed cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Baking soda
Icing
- 1/4 cup Butter (melted)
- 1/4 cup Dutch processed cocoa powder
- 16 oz Powdered sugar
- 1/2 tsp Pink himalayan salt
- 2 tsp Vanilla bean paste (extract will work here too)
- 1/3 cup Whole milk
Instructions
- Preheat oven to 350 degrees and grab 2-3 cookie sheets. No lining or spraying required
- In a bowl, add 1 cup Butter melted, 2 Egg, 1 cup Granulated sugar, 2 tsp Vanilla extract, and 1/4 cup Coffee. Whisk well.
- Then add in 3 cup Einkorn flour, 1 tsp Pink himalayan salt, 3/4 cup Dutch processed cocoa powder, 1 tsp Baking powder, and 1/2 tsp Baking soda. Whisk well until no clumps are seen.
- Take a heaping tablespoon of the mixture and roll it into a ball. Press it down lightly onto the cookie sheet. Only do about 6-7 cookie balls per sheet, they will spread a bit
- Bake at 350 for 10-12 minutes, until set but not overcooked. Cool on wire rack.
Make Icing
- To make icing, in a medium bowl add 1/4 cup Butter, 1/3 cup Whole milk, 1/4 cup Dutch processed cocoa powder, 16 oz Powdered sugar, 1/2 tsp Pink himalayan salt and 2 tsp Vanilla bean paste. Whisk well. Store in fridge if not using right away.
Assemble
- Once cookies are completely cooled, add heaping tablespoon of icing into the center of the cookie. Add top cookie and lightly press down.
- Continue until all are matched. Place in fridge for 10 minutes before icing.
- After 10 minutes, remove from fridge. Optional: Add remaining icing to a Ziploc bag. Squeeze into one corner and cut the tip of the bag to create a piping bag.
- Pipe a squiggle line on the top if desired or you can skip this step if you desire. Enjoy!
Notes
Storage
- Store in the fridge in a covered dish for up to 1 week. You could freeze in advance as well. Just thaw in the fridge overnight if you freeze.
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