Biscoff Fudge

Everyone's favourite 4 ingredient Biscoff Fudge recipe, and less than 10 minutes prep time!

5 from 1 vote

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Course: Dessert, sweets

Cuisine: sweet treats

Prep Time: 2

Cook Time: 3

Chilling Time: 2

Total Time: 2 5

Servings: slices

Calories: 281kcal

Cost: $10

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.

RECIPE NOTES & TIPS:

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.