There’s just something magical about the creamy, spiced caramel notes in this Biscoff Fudge Recipe that instantly transports me back to cozy afternoons with a warm cup of tea. This fudge is irresistibly smooth, with bits of crunchy Biscoff cookies folded in—making it the perfect treat to share, or keep all to yourself (I’ve been known to do both!).

Several square pieces of a creamy, pale yellow dessert are stacked on a white plate. Each piece has bits of brown cookie or biscuit mixed inside, giving a speckled look throughout the dessert. On top, a light brown drizzle sauce glistens, creating thin and smooth lines flowing down the sides. The texture looks soft and slightly firm. The plate sits on a white marbled surface, with a bright and softly blurred background behind it. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Fudge Recipe
Top Tip
How to Serve Biscoff Fudge Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Fudge Recipe

Why You'll Love This Recipe

I can’t resist a fudge recipe that’s both incredibly easy and delivers on flavor—the Biscoff Fudge Recipe does just that. You get rich, creamy sweetness, the warm hint of cinnamon and spice from Biscoff spread, and the crunch of those iconic Biscoff cookies for texture.

Simple Ingredients: You just need a handful of pantry staples to whip this up.
No Baking Required: This fudge sets in the fridge, perfect when you want a fast, no-fuss treat.
Crunchy Texture: The chopped Biscoff cookies add that delightful bite inside the smooth fudge.
Customizable: You can easily add a drizzle or swap in similar spreads for variety.

The image shows a white plate filled with square pieces of a creamy dessert. Each square has a smooth, pale beige layer on top with crumbled light brown cookie bits scattered over it. A medium brown sauce is drizzled in thin lines over the squares, adding texture and contrast. The dessert pieces are stacked casually, with some pieces slightly overlapping others. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here is how these few ingredients harmonize. White chocolate brings smooth sweetness and a creamy texture. Sweetened condensed milk adds richness and helps the fudge set perfectly firm yet luscious. The Biscoff spread is the star flavor—warm spices and caramel notes that pair perfectly with the cookies sprinkled inside for texture.

Flat lay of white baking chocolate broken into smaller pieces, a small white bowl of sweetened condensed milk, a small white bowl filled with creamy Biscoff spread, a small white bowl containing fine salt, and several whole Biscoff cookies arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White baking chocolate: Using white baking chocolate ensures smooth melting and a sweet, creamy base without overpowering the Biscoff flavor.
Sweetened condensed milk: This adds the fudgy creaminess and sweetness; it also helps the fudge set nicely.
Biscoff spread: The rich, spiced spread is the heart of the flavor here—look for the original Lotus brand if you can.
Salt: Just a pinch lifts the sweetness and balances the flavors beautifully.
Biscoff cookies: Roughly chopped for crunch and bursts of caramelized spice throughout the fudge.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Biscoff Fudge Recipe is how easy it is to make your own tweaks. I often swirl in a bit extra Biscoff spread on top for a pretty drizzle or add toasted nuts for an extra texture layer. Play with it and you’ll find what suits your sweet tooth best.

Variation: I once tried using a combo of dark and white chocolate to add depth—totally delicious, but make sure to melt slowly so the chocolates don’t separate.

Step-by-Step: How I Make Biscoff Fudge Recipe

Step 1: Prep Your Pan and Ingredients

I start by lining an 8-inch square baking pan with parchment paper. This step is key for easy fudge removal later—I’ve skipped it before and ended up prying fudge shards off the pan, which is never fun. Also, break up your white baking chocolate into smaller pieces so it melts evenly.

Step 2: Melt and Mix the Base

Place your white chocolate, sweetened condensed milk, Biscoff spread, and salt into a large microwave-safe bowl. Heat in 30-second bursts, stirring in between, until everything is silky smooth. This method prevents overheating and ruining the chocolate. Alternatively, you can use a double boiler, which gives you more control over the heat—great if you’re patient like me.

Step 3: Fold in the Cookies

Once your fudge mixture is smooth, gently stir in half the chopped Biscoff cookies. This step adds those delightful crunchy bites inside your fudge, giving it plenty of texture.

Step 4: Spread and Top

Pour the mixture into your lined baking pan, smoothing the surface with a spatula. Scatter the remaining chopped cookies on top and press them down lightly so they stick. I like to add a swirl of extra Biscoff spread on top before setting it in the fridge—it looks beautiful and adds an extra punch of flavor.

Step 5: Chill and Slice

Pop the pan in the fridge for at least 2 hours to let the fudge set fully. Then slice into small, bite-sized squares. I find that carefully wiping your knife between slices keeps the cuts clean and fudge shapes tidy.

Top Tip

In my experience, a few mindful tricks make this Biscoff Fudge Recipe foolproof—and way more enjoyable to make and eat. These tips come from a few batches where I learned what works best.

Slow, Even Melting: I never rush the melting process—using 30-second intervals in the microwave and stirring helps avoid burnt or grainy fudge.
Cookie Chop Size: Cutting the Biscoff cookies into varied chunk sizes adds a lovely contrast; too fine and you lose the crunch.
Pressing Cookies Gently: When topping the fudge with cookie pieces, lightly pressing them keeps them in place without sinking.
Use Fresh Ingredients: Old chocolate can sometimes seize or taste off, so always check expiration dates for the best results.

How to Serve Biscoff Fudge Recipe

Garnishes

I usually keep it simple with just a drizzle of warmed Biscoff spread on top or a light dusting of crushed cookie crumbs. If I’m feeling fancy, a sprinkle of flaky sea salt adds a subtle contrast that really elevates the flavors.

Side Dishes

This fudge pairs wonderfully with a hot cup of black coffee or chai tea—the spices in the Biscoff really shine against those warm drinks. For gatherings, I like plating it alongside fresh fruit slices or a bowl of mixed nuts to balance the sweetness.

Creative Ways to Present

For birthdays or holidays, I’ve arranged Biscoff fudge squares in pretty boxes layered with parchment and tied with twine for gifting. Another fun idea is to serve the fudge on a split platter with an assortment of cookie crumbs, chocolates, and spreads for a DIY dessert board.

Make Ahead and Storage

Storing Leftovers

I store leftover fudge in an airtight container in the fridge, where it stays perfectly fresh for up to a week. Sometimes I forget it’s there—I won’t lie—and it’s still delicious days later!

Freezing

Freezing this fudge is a great option if you want to keep it longer. I recommend slicing it first, then spreading the pieces out on a baking sheet to flash freeze before transferring to a sealed container or freezer bag. This keeps pieces from sticking together, and the fudge defrosts quickly when you want a treat.

Reheating

Generally, I eat this fudge chilled or at room temperature. If you want to soften it slightly, just let the pieces sit out a few minutes. I don’t usually microwave it because it can melt unevenly, but a brief warm-up in your hand or on your coffee mug helps soften it up beautifully.

Frequently Asked Questions:

Can I make this Biscoff Fudge Recipe without white chocolate?

White chocolate is key for that creamy texture and sweetness in this fudge. You could experiment with milk or dark chocolate, but keep in mind the flavor and texture will change significantly. If you do swap, melt carefully and expect a less sweet, denser fudge.

What can I substitute if I don't have Biscoff spread?

If you can't find Biscoff spread, Speculoos spread is a perfect substitute as it shares those similar caramelized spice flavors. Alternatively, you could try peanut butter or Nutella for a different twist, but it won’t exactly replicate the signature Biscoff flavor.

Can I make this fudge in a different sized pan?

Yes! You can use a 9-inch square pan instead of an 8-inch one. Just be aware the fudge will be a bit thinner and may set a little faster. Adjust your slicing accordingly to keep that perfect bite size.

Do I have to add salt to the fudge?

The salt isn’t absolutely essential, but I highly recommend including at least a pinch. It balances the sweetness and enhances the Biscoff flavors. If you’re avoiding salt for dietary reasons, the fudge will still be tasty but might feel a little sweeter or flat.

Final Thoughts

I hope you enjoy making this Biscoff Fudge Recipe as much as I do—it’s become a favorite in my kitchen whenever I want a quick, impressive treat. It's one of those sweet little recipes that’s equally perfect for gifting, sharing, or indulging a quiet moment alone. Try it out and see how those warm cinnamon-spiced bites brighten your day!