If you love the caramel-spiced flavour of Lotus Biscoff, this creamy Biscoff fudge is about to become your new favourite treat. Made with just 4 pantry staples and less than 10 minutes of prep, these little squares of bliss disappear almost as quickly as you make them.
It's the perfect treat for afternoon tea, lunchbox surprises, or a last-minute homemade gift. Try them alongside my crowd-pleasing Licorice Allsort Slice and buttery Raspberry & White Chocolate Blondies for an epic sweets spread!
This version of Biscoff fudge combines the beloved cookie butter flavour with luxuriously smooth white chocolate and crunchy biscuit pieces for texture in every bite. Unlike more complex fudge recipes that require candy thermometers and stovetop skills, this is a no-boil, no-fear recipe - just melt, mix, chill and enjoy! Variation fans adore swapping in milk chocolate or adding a sprinkle of flaky sea salt on top for a twist on flavour.
If you're into treats that combine nostalgia and simplicity, check out my ever-popular Chocolate Rocky Road or my quick and easy Brownies - both are equally adored by kids and adults alike.
Why You're Going To Love This Recipe
- Super simple - only 4 key ingredients (no candy thermometer required).
- Quick prep - ready to chill in less than 10 minutes.
- Creamy + crunchy - smooth fudge flecked with Biscoff cookie crunch.
- Perfect for gifts - pretty squares boxed up are a thoughtful, homemade sweet treat.
- Customisable - add chocolate swirls, salt, or toasted nuts for extra flavour.
Jump to:
Fudge Ingredients
Just four delicious ingredients combined to make this creamy, crunchy and super easy Biscoff fudge!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Biscoff cookies and spread - crushed biscuit pieces and smooth cookie butter combine to give this fudge its signature caramelised, spiced flavour and irresistible texture.
- White chocolate melts - good quality chocolate makes all the difference for a smooth, creamy fudge with the perfect amount of sweetness.
- Sweetened condensed milk - full-fat helps the fudge set perfectly without being too soft.
Variations
- Salted Biscoff Fudge - sprinkle flaky sea salt over the top before chilling.
- Double Chocolate Biscoff - use 50:50 white and milk chocolate for a deeper chocolate flavour.
- Peanut Butter or Nutella work wonderfully for a different flavour.
- Ultra-Smooth Fudge - sprinkle the cookies on top only.
- GF Option - use gluten-free Biscoff-style cookies and certified GF condensed milk.
Need To Substitute An Ingredient?
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How To Make Biscoff Fudge
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.
- Chop the cookies - Roughly break up Biscoff biscuits; set half aside for the top.
- Combine - In a microwave-safe bowl, combine white chocolate, Biscoff spread and condensed milk.
- Melt the base - Microwave on 50% power, stirring every 30 seconds until glossy and smooth.
- Add crunch - Fold half the cookie pieces into the melted mixture.
- Spread & top - Pour into your tin lined with parchment paper, press down gently and scatter the remaining Biscoff cookies on top.
- Chill - Refrigerate for at least 2 hours, then cut into small squares.
Expert Tips
- Line your tin properly - Overhanging the baking paper makes it easier to lift the whole slab out later.
- Don't overheat - Stirring regularly while microwaving helps prevent grainy chocolate or seizing.
- Stovetop option: If you don't want to use the microwave, melt the ingredients in a heatproof bowl over gently simmering water, stirring constantly until smooth and combined.
- Serve slightly chilled - Letting pieces come a few minutes closer to room temp helps them stay firm yet melt in your mouth.
- Storage - Fudge does not harden completely, so keep it airtight in the fridge for up to 3-4 weeks.
- Freezing - Wrap the fudge (whole or sliced) in baking paper, store in an airtight container and freeze for up to 2 months.
FAQs
Yes! You can swap half or all of the white chocolate for milk or dark chocolate; however, the texture may be slightly firmer.
Ensure you use full-fat sweetened condensed milk - evaporated or lower-fat versions won't set well.
Always use completely dry bowls and utensils.
Melt chocolate in the microwave on low heat, stirring frequently (every 30 seconds) to help it melt evenly. Remove from heat as soon as it's just melted.
Biscoff spread is made from crushed Speculoos (spiced Belgian biscuits) and has a consistency similar to smooth peanut butter or Nutella.
In the US, it is often referred to as cookie butter.
The delicious flavor is described as caramelised, spicy, and malty, with a gingerbread-like note.
More Biscoff Recipes
The flavour of Biscoff is highly addictive, and as tempting as it is to eat it straight from the jar, check out more delicious Biscoff recipes first!
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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 tin properly - Overhanging the baking paper makes it easier to lift the whole slab out later.
- Don't overheat - As microwave wattage can vary, stirring every 30 seconds when melting avoids grainy chocolate or seizing.
- Stovetop option: If you don't want to use the microwave, melt the ingredients in a heatproof bowl over gently simmering water, stirring constantly until smooth and combined.
- Serve slightly chilled - Letting pieces come a few minutes closer to room temp helps them stay firm yet melt in your mouth.
- Storage - Fudge does not harden completely, so keep airtight in the fridge for up to 3-4 weeks.
- Freezing - Wrap the fudge (whole or sliced) in baking paper, store in an airtight container and freeze for up to 2 months.
- Presentation - A chocolate drizzle or sprinkle of crushed biscuits makes these perfect for gifting.
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