Easy Biscoff Fudge [2-Ingredient]

5 from 28 votes

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!

Prep Time5

Cook Time5

Set Time5

Total Time5 10

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 227kcal

Author: Toni Okamoto

Equipment

Measuring Cups

Ingredients

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

Instructions

Prepare an 8x8 baking pan with parchment paper and set aside.
Take a ¼ 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 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.

Video

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 – 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.

Nutrition