Cookie Butter Fudge
Updated
Updated
This 2-Ingredient Cookie Butter Fudge only takes 5 minutes of prep time and it’s crazy good! Great treat for parties or as a gift!
Grab an extra jar of cookie butter at the store and make our Cheerios Marshmallows Treats, too!
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2 Ingredient Fudge Recipe
So, I spotted peanut butter fudge on Pinterest a couple of weeks ago. Thought it looked amazing, but immediately dismissed it because of my kid’s allergy, of course.
Then the other day, I was snacking on cookie butter…because doesn’t everyone do that?… and thought, “OMG. I could make the fudge with THIS.” Needless to say, it’s crazy good!
Ingredients Needed
You only need TWO (!) ingredients to make cookie butter fudge: cookie butter (such as Biscoff) and vanilla frosting. That’s it!
As you might imagine, it is incredibly sweet and rich, so a little goes a long way. Unless you live in my house, and then it’s gone in two days. Dangerous!
What is Cookie Butter?
For those of you who are unfamiliar with cookie butter, it’s a mixture of Speculoos cookie crumbs, vegetable oil, condensed milk or butter, flour and sugar, blended together so it’s spreadable like nut butters. It’s sold in the same grocery store aisle as the other nut butters and jams.
How to Make Cookie Butter Fudge
It’s so easy to make Biscoff fudge in just a few simple steps.
(Don’t miss the detailed printable recipe card below.)
- Line a square baking dish with parchment paper.
- Scoop out the cookie butter and frosting from their containers into a medium microwave safe bowl. Microwave and stir in intervals until incorporated and creamy.
- Pour into the prepared baking dish and smooth out with a rubber spatula.
- Place in the refrigerator until completely set and hardened. Cut into squares and enjoy!
Use the proper frosting
Proper Storage
This fudge should be stored in an airtight container in the refrigerator and will keep for up to 2 weeks.
More Easy No Bake Desserts:
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Cookie Butter Fudge
Ingredients
- 14 ounce container Biscoff cookie butter
- 16 ounce container vanilla frosting, (see note below)
Instructions
- Line an 8×8 baking dish with parchment paper.
- Scoop out the cookie butter and frosting from their containers and place together into a medium microwave safe bowl.
- Microwave on high for 45 seconds; stir. Microwave for another 45-60 seconds. Stir until incorporated and creamy.
- Pour into the prepared baking dish and smooth out with a rubber spatula.
- Place in the refrigerator until completely set and hardened, about 2-3 hours.
- Cut into squares and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Really super sweet (as expected of course!) I cut mine into very small squares. Loved it!
After I pour the fudge into a baking dish and have smoothed it out, I pour a bag of mini semi sweet chocolate chips over the top evenly arrange, and press slightly into the top. Everyone that I’ve served this fudge, loves it!
What have you done…… we are supposed to be watching calories! What a great treat for last minute emergencies.
Now this is dangerous stuff. Looks so stinking amazing but so addictive! A must-try, for sure.
LOVE IT!
This was too easy! LOL. We love cookie butter and knew this would be a hit!
This was SWEET! But that’s to be expected. We loved it!
I have done this with Nutella and coconut pecan frosting…OMG, stuff of fantasies!!!