Cookie Butter Fudge With Biscoff Crumbs

This small batch Biscoff cookie butter fudge is rich, creamy, and pairs cocoa with sweet spices. Made with semi-sweet chocolate chips, butter, and sweetened condensed milk, the fudge gets a ribbon of cookie butter spread through the center and is finished with crushed Biscoff cookie crumbs. The fudge squares are perfectly portioned for gifting, holiday trays, or a smaller celebration.

Chocolate, Meet Biscoff

Biscoff cookies are the only cookies I purchase at the store. Really. There is something about the snap, aroma, and mingling of different spices that makes me a fan. So you can imagine my excitement when I realized they made the cookies into a creamy spread.

When I first made this Biscoff fudge years ago, it only seemed fitting to swirl some of the Biscoff spread through the center of the chocolate fudge. Then, I recently had the brilliant idea of crushing up some of the cookies I was devouring to use as sprinkles on top. Better late than never. 🙂

For me, this small batch fudge embodies everything about the holidays: chocolate, warm spices like cinnamon and a little clove, no-oven needed (or a candy thermometer), it’s great for gifting, and there is just enough without gobs of leftovers.

But truth be told, I eat Biscoff year round. I crumble it up on top of my individual Biscoff apple crisp. I use it as the base for my key lime pie bars. And now, it’s proudly on display in this smooth fudge.

So whether fudge has made it to your holiday planning list, or you just want to get creative with cookie butter, I hope you enjoy this confection as much as I do!

How To Make Biscoff Fudge

Tip! While some fudge recipes use the microwave, I prefer to make mine on the stovetop so I can monitor the chocolate as it melts and prevent overheating.

Tip! To keep the fudge from sticking to the pan and seizing up, stir it constantly with a spatula as it melts, and do not overheat it. This is the same way I make my small batch chocolate fudge frosting.

Tip! For the crushed cookies, I put them in a plastic bag and give them a whap with a rolling pin. I like a variety of shapes and sizes for added texture to the fudge.

Candy recipes like this are one of my favorite ways to keep dessert feeling special without overdoing it. Small batch fudge, caramel, and chocolate treats are easy to make, easy to share, and just as satisfying in smaller portions. If you enjoy this recipe, you’ll find more of my small batch candy recipes waiting for you!

Biscoff Cookie Butter Fudge

5 from 1 review

A smaller batch of rich and creamy Biscoff cookie butter fudge made with chocolate chips, sweetened condensed milk, and a pat of butter. A ribbon of cookie butter runs through the center, and the fudge is finished with crushed Biscoff cookie crumbs for added texture and flavor.

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by Erin Cernich

Yield8 Servings

Prep20 minutes minutes

ChillChill3 hours hours

Total Time3 hours hours 20 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

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  6-Inch Square Cake Pan
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  Small Heavy Duty Saucepan

Ingredients

• ▢ 1 ½ cups semi-sweet chocolate chips
• ▢ 7 ounces sweetened condensed milk (1/2 a small can; a little over 3/4 cup)
• ▢ 1 tablespoon unsalted butter
• ▢ ⅛ teaspoon salt
• ▢ ¼ cup Biscoff cookie butter
• ▢ 3 pieces Biscoff cookies (to crumble on top)

Instructions

 

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  Line a small 6-inch square cake pan with two pieces of parchment paper crossed over each other – so all sides of the pan are lined. Cut the pieces long enough to hang over the sides of the pan to make lifting the fudge out easy. Note – I don't grease my parchment paper because it is coated. If yours is not coated, lightly spread butter or butter-flavored cooking spray all around the paper.
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  In a small saucepan, add the chocolate chips, sweetened condensed milk, butter, and salt. Over low heat, stir constantly with a spatula until the chocolate chips are melted and the mix is smooth. This should take about 3 to 5 minutes, and the fudge will be thick. Do not heat over too high of heat, do not heat longer than needed, and do not stop stirring. Any of these, and the chocolate will stick to the pan and seize up.
  1 1/2 cups semi-sweet chocolate chips, 7 ounces sweetened condensed milk, 1 tablespoon unsalted butter, 1/8 teaspoon salt
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  Pour half of the fudge into the prepared pan. Use the spatula to press it into the corners and into an even layer in the pan.
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  Heat the cookie butter in a small microwave-safe bowl for about 15 to 30 seconds until it loosens. Drizzle it over the top of the fudge and use the spatula to spread into an even layer. Top with the remaining fudge and again, press it into an even layer with the spatula. Note – Some of the loose cookie butter may ooze up to the top when you press on the second layer of fudge – this is ok. Just spread it over the top.
  1/4 cup Biscoff cookie butter
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  Crush about 3 Biscoff cookies into small pieces and crumbs and sprinkle over the top of the fudge. Lightly press the crumbs into the fudge so they stick.
  3 pieces Biscoff cookies
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  Cover and refrigerate the fudge for at least 3 hours, or overnight.
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  When the fudge is set, gently lift it out of the pan using the parchment paper and cut into desired shapes and sizes. Note – The cookie butter layer is soft. It won't set as firm as the chocolate fudge, which is why I recommend keeping the fudge refrigerated to store it.

Notes

• Serving Size – This small batch recipe is easily doubled and made in an 8-inch square pan.
• Yield – I cut my fudge into small pieces (probably smaller than most!) The larger your squares, the fewer the servings.
• Chocolate – Chocolate chips work fine, but if you have a semi-sweet chocolate baking bar, that would be ideal because it melts smooth.
• Biscoff Cookie Butter – You can add the cookie butter directly to the chocolate chips mix and melt it along with the chocolate. 
• Biscoff Cookies – If you want the top of the fudge to be completely covered with crumbs, you’ll probably need a couple extra cookies.
• Mix-Ins – If you want to add nuts or sprinkles to the fudge, stir them in when the fudge is mostly melted. Or, sprinkle on top.
• Storage – Because the cookie butter is soft, I recommend refrigerating the fugde. Line a storage container with a piece of parchment or wax paper (so it doesn’t stick to the container), and refrigerate the fudge for up to 2 weeks.
• Freezing – Wrap the fudge (the whole brick or cut pieces) tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months, and thaw in the refrigerator.

Nutrition Estimates

Calories: 106kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 46mg | Potassium: 104mg | Fiber: 1g | Sugar: 12g | Vitamin A: 77IU | Vitamin C: 0.4mg | Calcium: 52mg | Iron: 1mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.