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Biscoff Fudge Roll (homemade candy)

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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! 

four pieces of biscoff candy fudge rolls
a new twist on a classic fudge recipe

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 for Biscoff cookie butter fudge, including vanilla extract, powdered sugar, butter, and milk
just a few simple ingredients for perfect fudge

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)
step-by-step instructions for how to make a cookie butter fudge roll with Biscoff butter
so easy, you can even make with the kids

HOW TO MAKE BISCOFF FUDGE ROLL-UPS

  1. In a medium bowl, melt the butter in the microwave. 
  2. Add in milk, powdered sugar, and vanilla and mix until a dough ball forms.
  3. Add to freezer for 10-15 minutes. 
  4. 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)
  5. Top the rolled out dough with cookie butter (about 1/4 in. thick).
  6. 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. 
cookie butter roll cut into pieces
chill, then cut using a pizza cutter or sharp knife

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.
candy pinwheels on parchment paper
parchment paper works best for non-stick rolling

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. 

several pieces of Biscoff fudge candy on parchment paper
Everyone loves this silky cookie fudge

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.

pinwheel fudge with Biscoff cookie butter
top with cookie crumbles too

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.

piece of biscoff fudge roll candy

Biscoff Fudge Candy Roll

If you love Biscoff Cookies, this Biscoff Butter Fudge Candy is the perfect treat for you! Try this Biscoff Fudge Candy Roll for any occassion!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freezer time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 93kcal
Author: Amber

Ingredients

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

Calories: 93kcal | Carbohydrates: 65g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2mg | Potassium: 6mg | Sugar: 5g | Vitamin A: 6IU | Calcium: 4mg | Iron: 1mg
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