Easy Biscoff Fudge
This easy Biscoff fudge recipe is the perfect treat for cookie butter lovers. Made with just six simple ingredients, it's rich, creamy, and packed with flavor. The key ingredients are white chocolate, cookie butter, and Lotus Biscoff cookies, which give the fudge its signature taste.
Ingredients
- 4 oz Lotus Biscoff cookies
- 1 can (14 oz) sweetened condensed milk
- ½ cup cookie butter
- 2 tablespoon butter unsalted
- 12 oz white chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Line a 8x8 inch baking dish with parchment paper.
- Place 4 Biscoff cookies in a Ziploc bag and use a rolling pin to crush them into crumbs. Set the crumbs aside for later - these will be used to top the fudge.
- Roughly chop the remaining Biscoff cookies and set them aside. These will be mixed into the fudge.
- Add the sweetened condensed milk to a saucepan and heat over low heat. You don't want the milk to boil, just warm it up so that it's easier to work with.
- Once the condensed milk is hot, but not boiling, add the white chocolate, cookie butter, unsalted butter, and vanilla extract. Stir until everything is melted and well combined.
- Remove the pan from the heat and stir in the chopped Biscoff cookies.
- Pour the fudge mixture into the prepared pan and spread it into an even layer.
- Sprinkle the top of the fudge with the crushed Biscoff cookies and press the crumb into the fudge, then place the pan in the fridge to set.
- Let the fudge chill for at least 2 hours, or until it's firm.
- Once the fudge is firm, use a sharp knife to cut it into squares. Serve and enjoy!
Nutrition
Calories: 67kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 3mgSodium: 23mgPotassium: 29mgFiber: 0.1gSugar: 5gVitamin A: 17IUVitamin C: 0.04mgCalcium: 16mgIron: 0.2mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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