![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-16-150x150.jpg)
Easy Biscoff Fudge [2-Ingredient]
This Biscoff fudge is the simplest cookie butter fudge, with just 2 ingredients and a few minutes of prep. It's a decadent treat that's perfect for gifting and freezer-friendly!
Servings: 18 squares
Calories: 227kcal
Equipment
- 8-inch square baking pan
- Parchment paper
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](https://plantbasedonabudget.com/wp-content/uploads/2024/01/Easy-Biscoff-Fudge-Plant-Based-on-a-Budget-14-240x300.jpg)
Video
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.
Nutrition
Calories: 227kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Fiber: 1g | Sugar: 16g | Calcium: 25mg | Iron: 1mg
