Creamy Biscoff Fudge is so easy to make by blending white chocolate with Biscoff Cookie Butter. It's great plain or with Biscoff Cookie Pieces sprinkled on top.
If you love Biscoff Cookies or Cookie Butter, you'll want this easy, 2-ingredient, microwave Biscoff Fudge in your life. It has all the wonderful spices you find in a crunchy speculoos cookie yet it is incredibly creamy and smooth.
With each and every fudge recipe I make to share with you here, I find myself saying this is my new favorite flavor. It's hard to beat the flavor of our Peanut Butter Fudge, Reese's Fudge, or Salted Caramel Fudge. Oh, and I fell in love with my Butterfinger Fudge.
This easy Biscoff Fudge ranks right up there with all of those amazingly easy fudge recipes. This fudge is so luxuriously creamy. When you take a bite it simply melts in your mouth, and all the warm cinnamon flavors linger on your tongue.
I made one batch plain using just 2 ingredients, Biscoff Cookie Butter and white chocolate, then I made another batch and sprinkled on some Biscoff Cookies. I'd be hard-pressed to tell you which fudge I liked better.
If you love a creamy smooth fudge, make it plain, if you prefer a bit of contrasting texture in your fudge, then add the cookies on top. Both have all that lovely Biscoff Cookie flavor.
If you aren't familiar with Biscoff Cookies but you love crispy cookies baked with cinnamon, then they are a must-try.
I fell in love with Biscoff cookies while on a flight like so many other Americans. There isn't a lot that can make you forget you are crammed into a coach seat on an overcrowded airplane, but when I opened that little package with a single Biscoff Cookie inside and took my first bite it felt like Christmas.
My mom used to buy cookies shaped like Windmills around the holidays and I loved them. But after one bite of the Biscoff Cookie, I knew they were far superior in flavor and texture to those other speculoos cookies.
What is Speculoos?
- Speculoos is a generic name for a traditional crispy, spice cookie.
- The recipe originated in Belgium and quickly became very popular in Northern Europe.
- This type of cookie was always part of our Christmas celebrations and my mom was always sure to have them on hand during the holidays.
What is Biscoff Cookie Butter?
- Cookie Butter is made by mixing crushed-up Biscoff Cookies with either butter or canola oil and a bit more sugar.
- A contestant on a Belgian TV show shared her recipe for making cookie butter and soon after Lotus, the company that makes Biscoff Cookies began working with her to develop their recipe.
- The original recipe was Biscoff Cookies simply blended with butter but Lotus uses oil in the Biscoff Cookie Butter because it is more shelf stable.
- Others claim to have come up with Cookie Butter long before this happened and this product has somewhat of a messy history which you can read about here.
- Regardless of its story, Biscoff Cookie Butter, which has the consistency of peanut butter but the flavor of speculoos cookies, is amazing and it is what gives this easy fudge its flavor.
- White Chocolate or White Confectionery Coating
- Biscoff Cookie Butter
- Optional: Biscoff Cookie pieces
You can use pure white chocolate or white confectionery coating to make this easy fudge recipe.
- Pure white chocolate is made using cocoa butter and it comes in bars, blocks, wafers, or chips.
- If you use bars or blocks you'll want to finely chop your chocolate before melting.
- Confectionery coating is similar to white chocolate only it is made with vegetable oil instead of cocoa butter and it comes in blocks, wafers, and chips.
- I personally like to use Nestle Premier White Morsels or Peters Ice Caps to make this fudge. I like the flavor and texture of both and feel that these confectionery coatings do not overwhelm the flavor of the Biscoff Cookie Butter in this fudge recipe.
- You may also choose to use Merckens White Caps, Wilton White Candy Melts (not bright white), or Ghirardelli melting wafers. You can even use packages of almond bark or CandiQuik.
- White chocolate is a bit softer than white confectionery coating so you’ll need to adjust the recipe accordingly.
- If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 18 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 21 ounces.
- microwave-safe mixing bowl or medium saucepan
- silicone spatula or wooden spoon
- 8-inch square baking pan lined with non-stick tin foil or parchment paper
You can find these items on Amazon. I earn a small commission when you make a purchase using any of the Amazon links on this blog at no extra cost to you.
- Start by melting white chocolate either in the microwave or on the stovetop (see the directions below).
- Blend in the Biscoff Cookie Butter then pour it into an 8-inch square pan that has been lined with either non-stick tin foil or parchment paper.
- If you want, you can sprinkle on cookie pieces now.
- Cover the fudge and let it sit at room temperature for at least 4 hours to firm up OR freeze the fudge for 45 minutes then remove and let it sit at room temperature for at least one hour before cutting into squares.
How to melt white chocolate:
- Pour the finely chopped chocolate or wafers or chips into a microwave-safe bowl.
- Heat at 70% power for 1 minute.
- Let the bowl sit in the microwave for 3 minutes then remove and stir.
- Return to the microwave at 70% power for 30 seconds.
- Once again let it rest in the microwave for a few minutes, allowing the residual heat from the melted chocolate to melt any of the unmelted chocolate.
- Then remove the bowl and stir the white chocolate, pressing down on the chocolate trying to smash as many pieces as you can, until melted.
- If all the pieces don't melt, set the bowl aside for 3 more minutes and stir again.
- Only if needed, you can heat the chocolate in 10-15 second increments stirring after each until melted.
- It's best not to get the chocolate too hot or when you mix in the Biscoff Cookie Butter the oils can seep out leaving you with greasy fudge.
- NOTE: This method was tested in a 1000-watt microwave oven. If your oven is less powerful like a 700 or 750-watt microwave then increase the power level to 90% or 100%.
Stove Top Method:
- The best way to melt white chocolate on the stove is to use a double boiler also known as a bain-marie.
- Pour about one inch of water into a pan.
- Set the pan on the stove over low heat.
- Set another pot or glass bowl into the first pot so that it completely seals around the edge of the pan but does not touch the water.
- Pour your white chocolate into the top bowl or pan.
- Allow the white chocolate to melt slowly stirring it often.
- When it looks like it is 75% melted, remove the top bowl, wipe the water off the bottom, and set it on a hot pad or trivet.
- Turn off the stove.
- Let the chocolate sit for 3 minutes then stir until melted.
What size pan should I use for this fudge?
- You'll want to use an 8-inch square pan. A 9-inch will work fine too but the fudge will be a bit thinner.
Will this fudge stick to my pan?
- I always suggest you line your pan with non-stick tin foil or parchment paper for easy removal. Then you can set the fudge on a cutting board for easy cutting too.
- If you simply butter your pan then you'll have to cut the fudge in the pan and pull out a few pieces that will probably get a bit squished.
You can find non-stick tin foil or parchment paper on amazon.
How many pieces of fudge will this recipe make?
- I suggest cutting this fudge into 36 small pieces.
- This fudge is extremely rich and most people will only be able to eat a small square at a time.
Biscoff Fudge makes a great dessert for the holidays when you only want a bite of something sweet after a meal. It will also make amazing gifts. You can package it in boxes and bags to give to friends and family for Christmas presents.
If you enjoy making this Biscoff Cookie Butter Fudge, you might also enjoy making these other easy fudge recipes.
Be sure to watch the video to see how easy it is to make this fudge.
Creamy Biscoff Fudge is made by blending Biscoff Cookie Butter into melted white chocolate.
- 18 - 21 ounces white chocolate chips * (see note below)
- 1 jar Biscoff Cookie Butter (14.1 ounces per jar)
- 6-10 Biscoff Cookies, optional
Line an 8-inch square pan with non-stick tin foil or parchment paper.
Melt white chocolate in the microwave using 30-second bursts of high power, stirring after each. Or melt in a saucepan on the stove over low heat, stirring often, until melted.
Add the Biscoff Cookie Butter to the white chocolate and stir until well combined.
Pour into pan.
Spread into an even layer.
If using, break up Biscoff Cookies into small pieces and sprinkle over the fudge.
Cover and let sit at room temperature for 4 hours or freeze for 45 minutes, then let sit at room temperature for about an hour before cutting into 36 pieces.
If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 18 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 21 ounces.
Store your Biscoff Fudge in an airtight container at room temperature for up to a month.
You can also freeze this fudge. Wrap it in wax paper, place it in an airtight container or zip-top bag, and freeze for up to 3 months. To thaw, set the container on the counter and let it thaw for several hours before opening the package. This will keep condensation from forming on your fudge.