Easy Biscoff Fudge [2-Ingredient]

This biscoff fudge is the EASIEST cookie butter fudge – with just 2 ingredients and a few minutes of prep. A decadent treat, perfect for gifting, and freezer-friendly!

Creamy Decadent 2-Ingredient Biscoff Fudge

While we’re not going to admit just how many batches of Biscoff brownies and Biscoff blondies we made last year, we might top the charts this year with this easier-than-ever Biscoff dessert recipe. This Biscoff fudge recipe is so quick and easy to make with just 2 ingredients and is an utterly addictive ‘chocolatey’, creamy, biscuity delight!

The combination of plant-based chocolate and the warmly spiced, caramelized biscuit flavor of Biscoff has become an obsession of ours, and now 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.

It’s an utterly addictive treat we don’t recommend bringing out around family/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.

The Biscoff Frosting Ingredients

• Biscoff: We used a whole 14 oz jar of smooth Lotus Biscoff cookie butter, but any cookie butter will technically work. You can use a crunchy version for extra texture.
• Vegan chocolate chips: Or high-quality dairy-free chocolate bars, finely chopped. We use vegan chocolate chips for vegan Biscoff fudge. Use semi-sweet, bitter-sweet, or white chocolate.

Optionally, 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

The simmering water in the pan should NOT be touching the bottom of the bowl.

Step 3: Pour the melted mixture into the prepared baking pan and level it using a spoon. Swirl in the ¼ cup of melted biscoff onto the top. Place it in the refrigerator for at least 5 hours. Remove and lift the fudge using the parchment pepper. Place it on a cutting board and cut to bite size cubes. 

If it’s too hard directly from the fridge, leave the Lotus fudge to soften slightly at room temperature first. Dipping the knife in hot water (then wiping it away) can also make the cuts clean and easy.

FAQs

Pro Recipe Tips

• Line the pan: This helps it avoid sticking to the pan, making it much easier to remove. Spray the paper with cooking spray, too, to avoid sticking – though we usually skip this step without issues.
• Be careful using a double boiler: Not only will the bowl be extremely hot, but it’s important not to let any water enter the bowl and risk seizing the vegan chocolate. Also, the water simmering in the pan shouldn’t be touching the bottom of the bowl, or it can cause scorching.
• Use smooth or chunky biscoff: We tried the latter once completely by accident and actually really liked the extra texture.
• To gift the fudge: This vegan cookie butter fudge isn’t overly sticky, so it can be boxed/ bagged to gift on birthdays or during the holiday period (we put it in our Christmas treat packages last year, and they’ve been repeat-requested for next year!).

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 3-4 months in an airtight container or Ziplock/Stasher. Just bring it back to room temperature for several hours when wanted.

To avoid condensation, leave the fudge to thaw in its container before opening it.