Cookie Butter Fudge

This fudge is creamy and a little bit crumbly, just the way I like it.  And you can never (ever) go wrong by making yet another dessert Biscoff-flavored.  Recipe is lightly adapted from several peanut butter fudge recipes from around the internet.

Yields: 20 servings; Cook Time: 20 minutes; Cool Time: 2 hours+

  • 8 Tbsp butter
  • 2 and 1/4 cups packed light brown sugar
  • 1/2 cup skim milk
  • 3/4 cup Creamy Biscoff Spread
  • 3 and 1/2 cups powdered sugar
  1. Place powdered sugar in a large, heat-proof bowl.
  2. Melt butter in a saucepan over medium heat.  Stir in milk and brown sugar and bring to a boil.  Boil 2 minutes, stirring frequently.
  3. Remove from heat and stir in Biscoff spread.  Pour over powdered sugar and beat with an electric mixer until smooth.
  4. Pour into an 8×8 inch casserole dish and refrigerate at least 2 hours before slicing.  Store in fridge until ready to serve.

One thought on “Cookie Butter Fudge

  1. Pingback: Cookie Butter Fudge | Eating Chalk

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