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A close-up of creamy peanut butter fudge squares stacked in a pyramid on a dark wooden board, sprinkled with sea salt.

Irresistible Biscoff Cookie Butter Fudge

This creamy, melt-in-your-mouth fudge boasts the unique spiced caramel notes of Biscoff cookie butter, complemented by a crunchy Biscoff cookie topping. An easy no-bake dessert that's perfect for gifting or indulging.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 187
Ingredients Equipment Method Notes

Ingredients
  

Fudge Base
  • 2 cups White chocolate chips good quality
  • 1 cup Biscoff Cookie Butter smooth variety
  • 14 ounce Sweetened condensed milk one standard can
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
Topping
  • 1/2 cup Biscoff cookies finely crushed, for topping

Equipment

  • 8x8 inch baking dish
  • Parchment Paper
  • Large microwave-safe bowl
  • Rubber Spatula
  • Small saucepan (optional, for stovetop melting)

Method
 

Preparation
  1. Line an 8x8 inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the fudge out later. Lightly grease the parchment paper if desired.
  2. In a large microwave-safe bowl, combine the white chocolate chips, Biscoff cookie butter, sweetened condensed milk, and salt.
Melt and Mix
  1. Microwave the mixture in 30-second intervals, stirring well with a rubber spatula after each interval, until the chocolate is completely melted and the mixture is smooth and glossy. This usually takes about 2-4 minutes total. (Alternatively, you can melt the mixture in a saucepan over low heat, stirring constantly, until smooth).
  2. Remove from heat (if using stovetop) or microwave. Stir in the vanilla extract until fully incorporated.
Assembly and Chilling
  1. Pour the fudge mixture into the prepared baking dish. Use the spatula to spread it evenly into a smooth layer.
  2. Sprinkle the crushed Biscoff cookies evenly over the top of the fudge. Gently press them into the fudge slightly with your hand or the back of the spatula.
  3. Refrigerate the fudge for at least 2 hours, or until it is completely firm. For best results, chill overnight.
Serve
  1. Once firm, use the parchment paper overhang to lift the fudge out of the dish. Place it on a cutting board and cut into 1-inch or 1.5-inch squares using a sharp knife.
  2. Serve and enjoy your delicious Biscoff Cookie Butter Fudge!

Notes

Store leftover fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For cleaner cuts, warm your knife under hot water and wipe it clean between cuts. You can also add a pinch of cinnamon or nutmeg for an extra spiced kick.