This site uses affiliate links and I may earn a commission at no extra cost to you.
This Biscoff fudge is the simplest cookie butter fudge I make, with just 2 ingredients and a few minutes of prep. It’s a decadent treat that’s perfect for gifting, it’s freezer-friendly, and it looks so pretty next to a plate of vegan Christmas cookies!
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Creamy Decadent 2-Ingredient Biscoff Fudge
I’m not going to admit just how many batches of Biscoff brownies and Biscoff blondies I’ve made, but this Biscoff dessert might top them all. This Biscoff fudge recipe comes together with just 2 ingredients, and it’s a chocolatey, creamy, biscuity delight!
The combination of plant-based chocolate and the warmly spiced, caramelized biscuit flavor of Biscoff has become an obsession of mine, and you can pull together this vegan cookie butter fudge in a breeze with no sweetened condensed milk needed.
Unlike traditional fudge, this recipe requires only a few simple steps, under 10 minutes of prep, and no candy thermometer or more ‘advanced’ kitchen techniques. Just melt (use a double boiler or microwave), mix, and chill. If you’d like a classic chocolate version, try my vegan microwave fudge made with coconut cream.
It’s such a crowd-pleaser that I don’t recommend bringing it out around family or guests unless you’ve made a double (or triple) batch! It’s also great for potlucks, parties, and gifting, along with simple treats like vegan fudgesicles, vegan peppermint bark, easy snowball cookies, and vegan chocolate crinkle cookies.
Biscoff Fudge Ingredients
- Biscoff cookie butter: I use a whole 14-ounce jar of smooth Lotus Biscoff cookie butter. It’s made from crushed speculoos cookies, so it tastes like caramelized brown sugar with hints of warm spice like cinnamon. Any cookie butter will work, and a crunchy version adds extra texture.
- Vegan chocolate chips: I use vegan chocolate chips, but finely chopped dairy-free chocolate bars work too. Semi-sweet, bittersweet, dark, or vegan white chocolate all work.
PRO TIP: Add just a pinch of salt to balance and enhance the flavor and/or top the fudge with 2-3 crushed Biscoff cookies, pressed into the mixture before chilling.
How to Make Biscoff Fudge
Step 1: Line an 8-inch (20 cm) square pan with parchment paper, leaving an overhang so you can lift the fudge out later. Scoop ¼ cup of the Biscoff cookie butter into a microwave-safe bowl, microwave it for 30 seconds, and set it aside.
Step 2: Add the vegan chocolate chips and the rest of the Biscoff cookie butter to a heat-safe bowl. Fill a pot with 1 to 2 inches of water and bring it to a simmer over medium heat. Set the bowl over the pot and stir regularly until everything is melted and smooth.
PRO TIP: Make sure the simmering water doesn’t touch the bottom of the bowl, or the chocolate can scorch.
Step 3: Pour the melted mixture into the prepared pan and smooth it out with a spoon. Drizzle the ¼ cup of melted Biscoff over the top and swirl it in. Refrigerate for at least 5 hours, until firm. Lift the fudge out using the parchment paper, place it on a cutting board, and cut it into bite-size squares.
PRO TIP: If it’s too firm straight from the fridge, let the fudge soften slightly at room temperature first. Dipping the knife in hot water (then wiping it dry) makes the cuts clean and easy.
Biscoff Fudge FAQs
Yes! This recipe uses vegan semi-sweet or dark chocolate chips, so you don’t need white chocolate at all. I’ve also had great results with vegan white chocolate that contains cocoa butter. I haven’t tested one made with other oils, so let me know if you try it.
No. This vegan version only needs Biscoff cookie butter and vegan chocolate chips, with no sweetened condensed milk at all.
No, because Biscoff cookie butter is made from wheat-based cookies. I haven’t tested a gluten-free cookie butter in this recipe, so I can’t say for sure how it would turn out.
Yes, the fudge will just be a little thinner.
Yes, you can melt the chocolate and Biscoff in the microwave, but it scorches more easily, so I usually use a double boiler. If you use the microwave, heat it in 20-second bursts and stir in between. When it’s about 80 to 90% melted, set the bowl aside for 2 to 3 minutes, then stir. The rest will melt from the residual heat.
Pro Recipe Tips
- Line the pan: Parchment keeps the fudge from sticking, so it lifts right out. You can lightly spray the paper with cooking spray, too, though I usually skip it without any issues.
- Be careful using a double boiler: The bowl gets very hot, so use an oven mitt. Keep water out of the bowl, since even a drop can make the vegan chocolate seize.
- Use smooth or crunchy Biscoff: I tried crunchy once by accident and loved the extra texture.
- To gift the fudge: This vegan cookie butter fudge isn’t overly sticky, so it can be boxed or bagged for birthdays or the holidays. It went into my Christmas treat packages, and it’s been requested again ever since!
Storage Instructions
Once set and chopped, store the Biscoff fudge in an airtight container in the refrigerator for up to 2 weeks (not that it will last that long).
You can also freeze the Lotus Biscoff fudge for 3 to 4 months in an airtight container or a Stasher bag. Let it come back to room temperature for several hours before serving.
To avoid condensation, leave the fudge to thaw in its container before opening it.
More Biscoff Recipes
Vegan Drinks
Biscoff Latte [Hot or Iced]
Vegan Desserts
Vegan Biscoff Cake
Vegan Desserts
Easy Biscoff Buttercream Frosting
Vegan Breakfasts
Biscoff Overnight Oats
If you tried this Biscoff fudge or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Biscoff Fudge [2-Ingredient]
![completed Easy Biscoff Fudge [2-Ingredient] in squares on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/01/Easy-Biscoff-Fudge-Plant-Based-on-a-Budget-16-300x300.jpg)
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Video
Ingredients
- 14 ounces (397 g) smooth Biscoff cookie butter 1 jar, divided
- 12 ounces (340 g) vegan chocolate chips 1 bag
Instructions
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang on the sides.
- Scoop ¼ cup of the Biscoff cookie butter into a small microwave-safe bowl.
- Microwave for 30 seconds, stir, and set it aside.
- Add the vegan chocolate chips and the rest of the Biscoff cookie butter to a heat-safe bowl.
- Fill a pot with 1 to 2 inches (2.5 to 5 cm) of water and bring it to a simmer over medium heat.
- Set the bowl over the pot, making sure the water doesn’t touch the bottom of the bowl.
- Stir regularly until the chocolate and Biscoff are completely melted and smooth.
- Pour the fudge mixture into the prepared pan.
- Spread it into an even layer with a spoon or spatula.
- Drizzle the melted Biscoff from step 3 over the top.
- Swirl it into the fudge with a skewer or knife.
- Refrigerate for at least 5 hours, until firm.
- Lift the fudge out of the pan using the parchment paper and cut it into 18 squares.
![completed Easy Biscoff Fudge [2-Ingredient] in squares on a white surface](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20240%20300'%3E%3C/svg%3E)
![completed Easy Biscoff Fudge [2-Ingredient] in squares on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2024/01/Easy-Biscoff-Fudge-Plant-Based-on-a-Budget-14-240x300.jpg)
Notes
- If the fudge is too firm straight from the fridge, let it sit at room temperature for a few minutes. Dipping the knife in hot water and wiping it dry makes clean cuts.
- Parchment keeps the fudge from sticking. You can lightly spray it with cooking spray, though I usually skip it.
- Keep water out of the chocolate bowl, since even a drop can make the chocolate seize.
- Smooth or crunchy cookie butter both work. Crunchy adds extra texture.
- Semi-sweet, dark, or vegan white chocolate chips all work.
- For extra flavor, add a pinch of salt, or press 2 to 3 crushed Biscoff cookies into the top before chilling.
- Store in an airtight container in the fridge for up to 2 weeks, or freeze for 3 to 4 months.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
This is really good! I wasn’t sure because it could easily be too sweet, but it’s truly not. And it’s so pretty with the swirl! I made it for an event that was originally going to be a picnic but has morphed into something altogether more complicated. So while I’ve sampled it (as has my spousal unit), my friends haven’t tried it yet. I’m excited to share it with them!
So glad you enjoyed this fudge 🙂 I hope your friends enjoy it too!
Is there a substitute for the Biscoff Cookie Butter? I have a gluten allergy.
Hi Mary! I haven’t tested a substitute for the Biscoff, and since the cookie butter is the base of this fudge, I’m not sure how it would turn out with something else. I’m sorry I can’t be more help with this one!
You made me look like a dessert rockstar! This fudge was a hit in my house, everyone thought it must have taken me so much time and effort. Definitely will be on repeat for us, thank you for this recipe!
That’s so awesome that it was a hit! Hope you and the family continue to enjoy this sweet treat 🙂
Delicious and super easy to make!!
Gotta love the easy recipes! So glad you enjoyed this fudge! 🙂
I saw this recipe just before I was about to make your vegan lemon cupcakes for a friend’s birthday tonight! I may still make those, but dashed to the store first to get Biscoff cookie butter and make this fudge so I’d have the 5 hours needed to chill. We always have dark chocolate chips on hand 😃!
I love this fudge! I hope it was a hit at the party!!
I made this with dark chocolate chips and it was so good.
That’s so awesome to hear! So glad you enjoyed this yummy fudge! 🙂
Looking at the calories, it states 4093? I’m hoping that’s a typo?
Hi! The calories are for the entire recipe to make it easier to get the calorie count for however many servings you choose to divide your batch 🙂
Excited to make this for Valentine’s Day!
rich and delicious!
Yesss! so rich!
Such a yummy treat!