Everyone's favourite 4 ingredient Biscoff Fudge recipe is made using sweetened condensed milk, white chocolate, Biscoff spread and Biscoff cookies!
With less than 10 minutes prep time... the hardest thing about this decadent fudge, is waiting for it to chill!
With warmly spiced cinnamon and caramelised biscuit flavours, this Biscoff fudge, is both creamy and crunchy, and completely decadent.
The flavour of Biscoff is highly addictive, and as tempting as it is to eat Biscoff spread straight from the jar... this fudge is even better!
Biscoff cookies are more or less the same as Speculoos, a spiced, caramel flavoured Belgium biscuit. And Biscoff spread is simply made from crushed Biscoff cookies, with a similar smooth texture to Nutella or peanut butter. Combine Biscoff cookies and spread in a recipe - and you have pure heaven!!
Try my buttery white chocolate packed Biscoff Cookies for the ultimate crunch factor, or my decadent Biscoff Cheesecake for a creamy no-bake dessert.
Biscoff Truffles make a gorgeous gift (if you can bear to part with them!), and no-churn homemade Biscoff ice cream is my favourite summer treat!
Why You're Going To Love This Recipe
The same as my fluffy Biscoff Muffins, this fudge recipe combines both Biscoff spread AND Biscoff cookies.
- Only 4 ingredients - all are available at major supermarkets.
- Quick & easy - in just a few minutes you can have the cookies chopped into chunks, melt and mix the rest, then spread into a tray to chill!
- Something to share or gift - a little gift of Biscoff fudge makes a gorgeous present boxed up, or wrapped and tied with a pretty ribbon.
- Top taste! If you love malty caramelised flavours mixed with creamy white chocolate, and the crunch of spiced cookies, you'll love Biscoff fudge. A yummy change from the standard cookies and cream combo!
What You Need
Just four delicious ingredients combined to make this creamy, crunchy fudge!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Biscoff cookies - similar to Speculoos. The chunks of Biscoff cookies give this fudge it's unique texture and crunchy topping.
- White chocolate melts - a good quality chocolate will make all the difference in the final flavour. I like to use Cadbury or Nestle white chocolate melts.
- Sweetened condensed milk - choose the full-fat version as this sets the fudge firmer.
- Biscoff spread - also known as cookie butter in the US. Biscoff spread is now widely available in all major supermarkets. It's nut free, vegan free, no artificial colours or flavours, and the most deliciously unique flavour!
Equipment Required
- Baking tray, approx 20cm x 20cm - lined with baking paper.
- Microwave and microwave safe bowl - alternatively you can melt the white chocolate, sweetened condensed milk and Biscoff spread in a double boiler on the stovetop, or in a Thermomix.
- Fridge - to allow the fudge to chill and firm.
Step By Step Instructions
Biscoff fudge, with its creamy texture and cheeky bursts of Biscoff cookies, takes less than 10 minutes to prep!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Chop The Cookies
Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
Chop the Biscoff cookies into small chunks and set aside.
Step 2 - Melt
Place the white chocolate melts, sweetened condensed milk and Biscoff spread into a microwave-safe bowl.
Melt on 50% power for 2-3 minutes, stirring each 30 seconds, or until just melted.
Stir the ingredients together well.
Step 3 - Add Half The Cookie Crumbs
Stir half of the chopped Biscoff cookies into the mixture, reserving the other half.
Step 4 - Spread Into The Tray
Spread the fudge mixture into the prepared tin, working quickly.
Sprinkle the remaining chopped cookies evenly over the top of the fudge.
Place the tray of fudge into the fridge for 2 hours or until set, before cutting it into pieces.
Expert Tips
Here's a few tips to make your Biscoff fudge the very best!
- Line your cake tin with baking paper - this will help to prevent the fudge from sticking to the pan and making it easier to remove.
- Cooking times will vary slightly depending on the wattage of your microwave. Melt the white chocolate, sweetened condensed milk and Biscoff spread on 50% power for 2-3 minutes, stirring each 30 seconds, or until completely melted. Be careful not to over-cook it or it will become grainy. Stop cooking once the mixture is melted and combined.
- The fudge starts to set as it cools - so once the mixture is smooth and completely combined, transfer it to the lined tin quickly, to prevent it from seizing.
- Storage - as this fudge remains a little soft, it needs to be kept in the fridge. Store it in an airtight container in the fridge for 3-4 weeks.
FAQs
Yes, you can freeze the fudge whole, or cut into pieces and wrap in some baking paper before adding it to an airtight container and freezing. You can store it in the freezer for up to 2 months this way.
Biscoff spread is basically crushed Speculoos (spiced Belgium biscuits) made into a paste with a similar consistency to smooth peanut butter or Nutella.
In the US it is often referred to as cookie butter.
The delicious flavour is described as caramelised, spicy, malty, and similar to the flavour of gingerbread.
Related Recipes
Fudge made in the microwave is so quick and easy, and there's ENDLESS different varieties to try - so pick your favourite!
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Biscoff Fudge
Ingredients
- 150 g Biscoff cookies
- 500 g white chocolate melts
- 395 g sweetened condensed milk full fat
- 125 g Biscoff spread
Instructions
- Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
- Chop the Biscoff cookies into small chunks and set aside.
- Place the white chocolate melts, sweetened condensed milk and Biscoff spread into a microwave-safe bowl. Melt on 50% power for 2-3 minutes, stirring each 30 seconds, or until just melted. Stir well.
- Stir half of the chopped Biscoff cookies through the mixture.
- Working quickly, spread the fudge mixture into the prepared tin.Decorate with the remaining chopped cookies.
- Place into the fridge for 2 hours or until set, before cutting into pieces.
Notes
- Line your cake tin with baking paper - this will help to prevent the fudge from sticking to the pan and making it easier to remove.
- Cooking times will vary slightly depending on the wattage of your microwave. Melt the white chocolate, sweetened condensed milk and Biscoff spread on 50% power for 2-3 minutes, stirring each 30 seconds, or until completely melted. Be careful not to over-cook it or it will become grainy. Stop cooking once the mixture is melted and combined.
- The fudge starts to set as it cools - so once the mixture is smooth and completely combined, transfer it to the lined tin quickly, to prevent seizing.
- Storage - as this fudge remains a little soft, it needs to be kept in the fridge. Store it in an airtight container for 3-4 weeks.
- Freezing - freeze the fudge whole, or cut into pieces and wrap it in some baking paper before adding it to an airtight container and freezing. Keep it in the freezer for up to 2 months.
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