Easy 4-Ingredient Biscoff Fudge
This 4-ingredient cookie butter fudge has a rich caramelized spice flavor that makes it stand out from traditional fudge.
Biscoff fudge combines creamy cookie butter, white chocolate, and crunchy cookies into an easy homemade treat that’s great for holiday platters or gift boxes.
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If you’re looking for a homemade candy that’s a little different from the usual chocolate fudge, this Biscoff fudge is a fun one to make.
It combines creamy cookie butter with white chocolate and crunchy Biscoff cookies for a flavorful treat that’s perfect for sharing this time of year.
These squares of fudge fit right in on a holiday dessert tray or in a gift box for friends and neighbors.
Since it comes together with just a handful of ingredients, it’s also a nice choice when you need something special without spending all day in the kitchen.
The cookie butter gives every bite that signature warm spice flavor, while the cookie pieces add just enough crunch to keep the texture interesting.
More Sweet Cookie Butter Recipes:
- Biscoff Truffels
- No-Churn Biscoff Ice Cream
- Biscoff Cake with Cookie Butter Frosting
- Biscoff Loaf Cake
- Easy Biscoff Pumpkin Seeds
- Biscoff Blondies
Gifting Fudge for the Holidays
If you want to give some of this fudge as a handmade holiday gift, you can package it up on its own or pair it with other homemade goodies, like homemade cookies or candied almonds.
Or add in some dulce de leche caramel fudge for another flavor profile.
It’s easy to dress it up a bit with some pretty packaging!
How to Make Fudge with Biscoff
It’s really easy to make cookie butter fudge.
Ingredients You’ll Need
- Biscoff Cookies
- Sweetened Condensed Milk
- White Chocolate Melting Wafers
- Cookie Butter Spread
How to Make It:
Find the full printable recipe available below
Gently melt the ingredients. First, you’ll add sweetened condensed milk, white chocolate melting wafers, and Biscoff spread to a medium saucepan.
Heat slowly over medium-low heat, stirring frequently, until mixture is smooth and melted together.
This is important, because if you heat it too fast, the mixture can seize up and get clumpy!
Add the cookie pieces and form the fudge. Then, you’ll remove saucepan from heat and add chopped cookie pieces to the mixture, folding them into the mixture.
Pour into a prepared pan, spreading/pressing it evenly into the pan.
Top with cookies and chill. Then, you’ll coarsely chop a few more Biscoff cookies and sprinkle the pieces over the top of the fudge, gently pressing them into the fudge.
Chill in the refrigerator for at least 2 hours to firm up. Then remove from the fridge and lift the parchment paper to remove the fudge from the pan (if needed, use a knife to loosen the fudge from the pan).
Cut the fudge into small squares (I usually cut into bite-size 1 to 1.5-inch squares) for serving, because it’s rich!
Notes and Adaptations:
- This fudge can be stored in an airtight container in your refrigerator.
- You can serve it chilled or allow it to come to room temperature before serving.
- I used Biscoff cookie butter, but Trader Joe’s cookie butter should work as well.
Recommended Equipment:
Biscoff Fudge
Ingredients
- 10 Biscoff cookies (divided)
- 14 ounces sweetened condensed milk
- 10 ounces white chocolate melting wafers (I use Ghirardelli brand)
- 1/4 cup cookie butter spread (such as Biscoff)
Instructions
- Line an 8×8" baking pan with parchment paper, allowing the paper to hang over the sides. This will make it easier to remove the fudge after it cools.
- Coarsely chop 7 of the Biscoff cookies and set aside.
- Add sweetened condensed milk, white chocolate melting wafers, and Biscoff spread to a medium saucepan. Heat slowly over medium-low heat, stirring frequently, until mixture is smooth and melted together.
- Remove saucepan from heat and add chopped cookie pieces to the mixture, stirring gently to combine. Pour the mixture into the prepared pan, spreading/pressing it evenly into the pan.
- Coarsely chop the remaining 3 Biscoff cookies. Sprinkle the pieces over the surface of the fudge, using your fingers to lightly press them into the fudge.
- Chill in the refrigerator for at least 2 hours to firm up. Then remove from the fridge and lift the parchment paper to remove the fudge from the pan (if needed, use a knife to loosen the fudge from the pan).
- Cut the fudge into small squares (I usually cut into bite-size 1 to 1.5-inch squares) for serving.
Notes
- This fudge can be stored in an airtight container in your refrigerator.
- You can serve it chilled or allow it to come to room temperature before serving.
- I used Biscoff cookie butter, but Trader Joe’s cookie butter should work as well.
Equipment
Nutrition
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