2 Ingredient Biscoff Fudge
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This 2 Ingredient Biscoff Fudge combines creamy cookie butter and vanilla frosting for a rich, smooth fudge with plenty of caramelized cookie flavor. It’s made in the microwave with no candy thermometer or complicated steps required.
The Story Behind This Easy Biscoff Fudge
Fudge is such a great gift for sharing during the holidays, but dealing with candy thermometers and tricky recipes isn’t always worth the hassle. Last Christmas, I shared my 2 Ingredient Peanut Butter Fudge, and it was a huge hit on social media! A few people asked about making a cookie butter version, so I swapped the peanut butter for Biscoff cookie butter, and I’m happy to report that it worked just as well.
The best part is that this version is just as easy, with everything mixed together in the microwave before going into the fridge to set. This Biscoff fudge would be a great addition to holiday cookie boxes, and if you’re a fan of that caramelized cookie flavor, my Biscoff Truffles are another fun option to include.
Ingredients
- Vanilla frosting – A 16-ounce tub of store-bought frosting adds sweetness and helps the fudge set. Homemade buttercream has not been tested and is not recommended, as it may not set properly.
- Biscoff creamy cookie butter – A 14.1-ounce jar gives the fudge its caramelized cookie flavor. Use the creamy version for a smooth texture.
How to Make 2 Ingredient Cookie Butter Fudge
- Line the pan – Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides so you can easily lift the fudge out later.
- Combine the ingredients – Add the vanilla frosting and Biscoff cookie butter to a large microwave-safe bowl.
- Microwave and stir – Microwave for 30 seconds, then stir. Heat for another 15–30 seconds, stirring until the mixture is smooth and fully combined.
- Spread into the pan – Pour the fudge mixture into the lined pan and spread it evenly with a spatula.
- Chill and slice – Refrigerate for 1–2 hours, or until firm. Use the parchment paper to lift the fudge out of the pan, then cut into squares.
Variations and Substitutions
With only two ingredients, this Biscoff fudge recipe leaves little room for substitutions. However, if you want to dress it up a little, here are a couple of easy options.
- Add a chocolate drizzle – Drizzle melted white or milk chocolate over the chilled fudge for a little extra sweetness.
- Top with crushed Biscoff cookies – Sprinkle crushed Biscoff cookies over the fudge before refrigerating to add a little crunch and extra cookie flavor.
Tips for Success
- Don’t overheat the mixture – Microwave in short intervals, stirring between each, just until the frosting and cookie butter are smooth and fully combined.
- Use parchment paper – Leave enough overhang on the sides of the pan to lift the fudge out easily once it has set.
- Let the fudge chill completely – Give it the full 1–2 hours in the refrigerator, or until firm, before slicing.
- Use a sharp knife – For clean squares, use a sharp knife and wipe the blade between cuts to keep the edges neat.
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2 Ingredient Biscoff Fudge Recipe
Ingredients
- 1 (16-ounce) tub vanilla frosting
- 1 (14.1- ounce) jar Biscoff creamy cookie butter
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides to help lift the fudge out later.
- Add the vanilla frosting and Biscoff cookie butter to a large microwave-safe bowl.
- Microwave for 30 seconds, then stir well. Microwave for another 15–30 seconds, stirring until the mixture is smooth and completely combined. If needed, continue heating in short intervals, stirring between each, just until smooth.
- Pour the mixture into the lined pan and spread it evenly with a spatula.
- Refrigerate for 1–2 hours, or until the fudge is firm.
- Lift the fudge out of the pan using the parchment paper overhang. Place it on a cutting board and slice into squares with a sharp knife.
Notes
- Use a standard 16-ounce tub of store-bought vanilla frosting. Homemade buttercream has not been tested and is not recommended because it may not set properly.
- Avoid overheating the mixture. Stir between heating intervals and stop once the frosting and cookie butter are smooth and fully combined.
- Store in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper to prevent sticking. For the best texture, keep the fudge refrigerated rather than at room temperature for extended periods. Brief periods at room temperature for serving are fine.
- Freeze in an airtight, freezer-safe container for up to 2 months, with parchment paper between layers. Thaw in the refrigerator before serving.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.