This Biscoff Cookie-inspired pinwheel fudge is a no-bake, easy pinwheel dessert. Roll up and refrigerate this homemade candy for the ultimate holiday treat!
Contents
YOU’LL LOVE THIS RECIPE…
This recipe is inspired by my love of peanut butter roll candy (also known as potato candy) and cookie recipes. While craving fudge for dessert one day, I decided to try making a homemade fudge roll with Biscoff cookie butter.
It worked out perfectly and it’s so delicious, especially around the winter holidays.
INGREDIENTS
In addition to the following ingredients, I strongly suggest using parchment or wax paper for rolling up the fudge swirls.
- Biscoff Cookie Butter– only Biscoff brand cookie butter will do
- Confectioner’s Sugar– any brand
- Butter– unsalted
- Milk– heavy whipping cream may also be used
- Vanilla Extract– not imitation
- Biscoff Cookies- (optional, garnish)
HOW TO MAKE BISCOFF FUDGE ROLL-UPS
- In a medium bowl, melt the butter in the microwave.
- Add in milk, powdered sugar, and vanilla and mix until a dough ball forms.
- Add to freezer for 10-15 minutes.
- Place dough ball on a large piece of parchment paper or granite countertop, then roll it out in a rectangular shape using a rolling pin. (Powder your rolling pin with additional confectioner’s sugar to prevent dough from sticking)
- Top the rolled out dough with cookie butter (about 1/4 in. thick).
- Begin to roll, starting with one edge. (Lift one side of the parchment paper to begin rolling. Cover and place the entire roll into the refrigerator immediately to keep shape. Remove after 1-2 hours and slice into pieces 1/2 inch thick.
TIPS
These tips will insure you make the perfect roll every time.
- don’t skip freezing the dough- it will be too flimsy to roll
- you only need a thin layer of cookie butter!
- only lift with parchment paper to begin the “roll.” Plastic wrap can sometimes stick to the dough.
STORING THE CANDY
Store this homemade Biscoff fudge candy in a sealed, air-tight container in the fridge for up to 10 days.
CAN I FREEZE THIS CANDY?
You may make this candy ahead of time and freeze for later.
I suggest freezing an entire roll (uncut) after wrapping in plastic wrap, then storing in a freezer (zippered) plastic bag.
FAQ
What should I do if the “dough” is flimsy/floppy?
-Add more confectioner’s sugar and make sure it’s been placed in the freezer prior to rolling.
VARIATIONS
You can make this recipe with peanut butter, sun butter, and cashew butter. I like to stick with the creamier-types of jarred butter.
Biscoff Fudge Candy Roll
Equipment
Ingredients
- ½ cup Biscoff Cookie Butter
- 1 lb Confectioner's Sugar Powdered sugar
- 1 stick Butter
- 2 tbsp Milk or heavy cream
- 1 tsp Vanilla Extract
- Biscoff Cookies optional, for garnish
Instructions
- In a medium bowl, melt the butter in the microwave to soften (about 15 seconds).
- Add in milk, powdered sugar, and vanilla and mix until a dough ball forms.
- Place bowl in freezer for 10-15 minutes.
- Place dough ball on a large piece of parchment paper or granite countertop, then roll it out in a rectangular shape using a rolling pin. (Powder your rolling pin with additional confectioner’s sugar to prevent dough from sticking)
- Top the rolled out dough with cookie butter (about 1/4 in. thick).
- Begin to roll, starting with one edge. (Lift one side of the parchment paper to begin rolling. Place into the refrigerator immediately to keep shape.
- Remove after 1-2 hours and slice into pieces 1/2 inch thick using a sharp knife or pizza cutter.
Notes
What should I do if the “dough” is flimsy/floppy?
-Add more confectioner’s sugar and make sure it’s been placed in the freezer prior to rolling.VARIATIONS
You can make this recipe with peanut butter, sun butter, and cashew butter. I like to stick with the creamier-types of jarred butter.Nutrition
MORE COOKIE DESSERTS…
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