Biscoff Cookie Butter Fudge
16 squares
This cookie butter fudge is a quick and easy no-bake treat made with just four ingredients. It’s rich, creamy, and filled with the warm spiced flavor of Biscoff cookies in every bite. Perfect for holidays, gifting, or anytime you want an effortless dessert that looks and tastes amazing.
Equipment
Medium saucepan
Mixing spoon or spatula
8x8-inch (20x20 cm) baking pan
Parchment paper
Ingredients
- 2 cups white chocolate chips
- 1 cup Biscoff cookie butter smooth or crunchy
- 1 (14 ounce) can sweetened condensed milk
- 1 cup crushed Biscoff cookies plus extra for topping
Instructions
- Line an 8x8-inch (20x20 cm) pan with parchment paper and set aside.
- In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth.
- Add the Biscoff cookie butter and stir until fully combined and silky.
- Fold in the crushed Biscoff cookies, reserving a small handful for topping.
- Pour the mixture into the prepared pan and spread evenly. Sprinkle the reserved cookie crumbs on top and gently press them in.
- Refrigerate for at least 2 hours, or until firm.
- Lift the fudge out using the parchment paper, cut into squares, and serve.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 2 weeks. For a softer texture, let it sit at room temperature for 10 minutes before serving.
- Freezer Friendly: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.
- Texture Tip: For a firmer fudge, chill overnight. For a softer texture, 2 hours is ideal.
- Topping Ideas: Drizzle with melted white chocolate or swirl in extra Biscoff spread before chilling.
Nutrition
Serving: 1square | Calories: 366kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 104mg | Potassium: 169mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg