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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!

completed Easy Biscoff Fudge [2-Ingredient] in squares on a white surface
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Creamy Decadent 2-Ingredient Biscoff Fudge

While weโ€™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 โ€˜advancedโ€™ kitchen techniques. Just melt (use a double boiler or microwave), mix, and chill.

Itโ€™s an utterly addictive treat we donโ€™t recommend bringing out around family/guests unless youโ€™ve made a double (or triple) batch! Itโ€™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

ingreidnets for Easy Biscoff Fudge [2-Ingredient] on a white surface
  • 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

process shot showing biscoff mixture in bowl
process shot showing ingredients in pot

Step 1: First, line an 8×8-inch (20m) square pan with parchment paper, leaving an overhang for easy removal, and set it aside. Take a ยผ cup of the Biscoff butter, place it into a microwave-safe bowl, melt it in the microwave for 30 seconds, and set aside.

Step 2: In a heatsafe bowl, add the vegan chocolate chips and the remaining Biscoff butter. Fill a pot with one or two inches of water and place over medium heat it on the stove. Place the smaller heat-safe bowl over the pot and allow the hot steam to melt the vegan chocolate and Biscoff butter while stirring regularly.

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

process shot showing swirling fudge with stick

Step 3: Pour the melted mixture into the prepared baking pan and level it using a spoon. Swirl in the ยผ 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.ย 

If itโ€™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

Can I use dairy-free white chocolate?

Weโ€™ve had great success using vegan white chocolate containing cocoa butter. If you only have one made with other oils, we canโ€™t guarantee results โ€“ let us know if you try.

What does Biscoff taste like?

Biscoff spread is a type of cookie butter made with crushed Biscoff cookies, which are a type of speculoos cookie. They have a sweet brown sugar caramelized cookie flavor with hints of warm spice like cinnamon.

Can I use a 9-inch pan?

Yes, the fudge will just be a little thinner.

Can I microwave the fudge mixture?

Technically, yes, you can melt the chocolate and Biscoff in a microwave, but itโ€™s much easier for something to go wrong (aka scorching it), so we usually donโ€™t. If you want to, we recommend doing so in just 20-second increments, stirring in between.

When about 80-90% melted, set the bowl to one side for 2-3 minutes, then stir. The rest should have melted from residual heat.

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 โ€“ though we usually skip this step without issues.
  • Be careful using a double boiler: Not only will the bowl be extremely hot, but itโ€™s important not to let any water enter the bowl and risk seizing the vegan chocolate. Also, the water simmering in the pan shouldnโ€™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 theyโ€™ve been repeat-requested for next year!).
completed Easy Biscoff Fudge [2-Ingredient] in squares on a white surface

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.

Easy Biscoff Fudge [2-Ingredient]

5 from 27 votes
Prep: 5 minutes
Cook: 5 minutes
Set Time: 5 hours
Total: 5 hours 10 minutes
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!

Ingredients 

  • 1 (12-ounce) bag of vegan chocolate chips
  • 1 (14-ounce) jar of smooth Biscoff cookie butter

Instructions 

  • Prepare an 8×8 baking pan with parchment paper and set aside.
  • Take a ยผ cup of the Biscoff butter, place it into a microwave-safe bowl, melt it in the microwave for 30 seconds, and set aside.
  • In a heatsafe bowl, add the vegan chocolate chips and the remaining Biscoff butter. Fill a pot with one or two inches of water and place over medium heat it on the stove. Place the smaller heat-safe bowl over the pot and allow the hot steam to melt the vegan chocolate and Biscoff butter while stirring regularly.
  • Pour the melted mixture into the prepared baking pan and level it using a spoon. Swirl in the ยผ 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.

Notes

  • 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 โ€“ though we usually skip this step without issues.
  • Be careful using a double boiler: Not only will the bowl be extremely hot, but itโ€™s important not to let any water enter the bowl and risk seizing the vegan chocolate. Also, the water simmering in the pan shouldnโ€™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.

Nutrition

Calories: 4093kcalCarbohydrates: 417gProtein: 49gFat: 273gSaturated Fat: 108gFiber: 23gSugar: 292gCalcium: 442mgIron: 24mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 27 votes (24 ratings without comment)

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    1. 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 ๐Ÿ™‚