Creamy Biscoff Fudge is made by blending Biscoff Cookie Butter into melted white chocolate.
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.
Biscoff Fudge https://howtomakeeasyfudge.com/biscoff-fudge/