Biscoff Cookie Butter Fudge Delight
Ultra-creamy cookie butter fudge swirled with extra spread and finished with crunchy speculoos crumbs. No-bake, cozy spice, gift-ready.
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Servings:
Ingredients
Main Ingredients
- 2 cup white chocolate chips
- 1.25 cup creamy cookie butter spread
- 14 oz sweetened condensed milk one can
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 0.25 tsp fine sea salt
- 1 cup speculoos cookies, crushed
- 0.25 tsp ground cinnamon optional but tasty
- 2 tbsp cookie butter, warmed for swirling on top
Instructions
Preparation Steps
- Line an 8-inch square pan with parchment, letting the paper overhang for easy lifting.
- Warm the condensed milk, butter, and cookie butter in a medium saucepan over low heat, stirring until smooth.
- Remove from heat and stir in the white chocolate chips until completely melted and glossy.
- Stir in vanilla, salt, and cinnamon until evenly combined.
- Fold in half of the crushed cookies to add crunch throughout the fudge.
- Spread the mixture into the prepared pan and smooth the top with a spatula.
- Drizzle warmed cookie butter over the surface, swirl with a knife, and sprinkle on remaining cookie crumbs. Tap the pan to settle.
- Chill until firm, about 2 to 3 hours. Lift out, cut into 16 squares, and serve.
Notes
Variation: Add 1/4 cup finely chopped toasted almonds for a nutty crunch. Storage: Keep tightly covered in the fridge for up to 1 week, or freeze for 2 months with parchment between layers.
This recipe is an original creation inspired by classic Biscoff Cookie Butter Fudge Delight flavors. All ingredient ratios and instructions are independently developed.