Biscoff Fudge

This Biscoff Fudge is rich, creamy and packed with flavorful Biscoff cookies and cookie butter! With just 5 ingredients and little prep time, this no-bake treat will be your new go-to recipe during the holidays or whenever the Biscoff craving hits!

Servings: 1-inch squares

Calories: 88kcal

Author: Kelsey Byrnes

Ingredients

16 Biscoff cookies divided
2 1/2 cups white chocolate chips
1 14-ounce can sweetened condensed milk
2 tablespoons salted butter
1/2 cup Biscoff spread

Instructions

Line an 8×8 or 9×9" square pan with parchment paper; set aside.
Place 12 of the Biscoff cookies (save the last four) into a resealable baggie and crush coarsely. (Don't crush these too much – it's nice to have some big pieces in the fudge!) Set aside.
12 Biscoff cookies
In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk and salted butter.
2 1/2 cups white chocolate chips, 1 14-ounce can sweetened condensed milk, 2 tablespoons salted butter
Microwave at 50% power in 30 second increments, stirring after each, until the butter and white chips are melted.
Stir in the Biscoff spread until smooth.
1/2 cup Biscoff spread
Stir in the coarsely crushed cookies and pour into the prepared pan. Spread to an even layer.
Break up the the remaining cookies on top and press into the fudge lightly.
4 Biscoff cookies
Top with a drizzle of warmed Biscoff spread or a drizzle of white chocolate, if desired.
Cover with plastic wrap and refrigerate at least 4 hours, or until completely set.
Remove from the pan and cut into squares. Store in the fridge.

Notes

One 8.8 ounce package of Biscoff cookies has 32 cookies. Make a double batch in a 9x13-inch pan to use the whole package!

Nutrition