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.

Prep Time20

Chill3

Total Time3 20

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 106kcal

Author: Erin Cernich

Equipment

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

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.
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
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.
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
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
Cover and refrigerate the fudge for at least 3 hours, or overnight.
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