Biscoff Fudge is a decadent treat packed with Biscoff butter and cookie bits surrounded by fudge made with sweetened condensed milk. This easy four-ingredient fudge is quick to make and is filled with sweet, cookie butter flavor.
In addition to being a great snack or dessert, fudge makes a perfect edible gift for any holiday, and this Biscoff fudge is perfect for Christmas and Easter with its sweet, spiced flavor.
Why You'll Love This Recipe
No bake - you'll only need a microwave to heat up this Lotus Biscoff fudge, and no thermometer required. It's made with white chocolate and sweetened condensed milk that forms the base of this cookie butter fudge.
Speculoos cookie flavor - this recipe uses Biscoff cookies in two forms, cookie pieces and cookie butter, packing this fudge with that classic, caramelized spiced flavor in every bite.
Simple - these three-ingredient Biscoff fudge bites (four if you add cookie pieces!) come together in only 4 steps. It doesn't get much easier than that.
- White chocolate. White chocolate chips or chopped bars work here. Just be sure to microwave and melt the chocolate and cookie butter mixture slowly so it doesn't seize.
- Sweetened condensed milk. This creates that ultra chewy, creamy consistency in the fudge.
- Biscoff spread. Also known as Cookie Butter, you can find this near the peanut butter in most grocery stores.
- Biscoff cookies. You'll find these in the cookie aisle under the Lotus brand and will need about 12 of them!
See recipe card for full ingredients list and quantities.
What is Biscoff?
If you've ever been on an airplane, chances are you've had a Biscoff cookie, and they're typically served with coffee or tea. These cookies are extra crispy, and full of warm spices and caramel flavor.
Now, talking verbiage - are biscoff & speculoos the same thing?
Biscoff is the type of cookie that "cookie butter" is made of, and is known as Biscoff from its Belgian roots. You'll find them under the Lotus brand in most U.S. grocery stores. The word speculoos (or speculaas) is how the cookie is referred to in the Netherlands and some other European countries.
This crunchy cookie is broken down and pulverized to create cookie butter, which is how the name came about. It has a peanut butter-like consistency and you'll often find it under the Lotus brand, though it is becoming more popular among other brands.
However, you'll also see it labeled as biscoff spread or speculoos spread.
Substitutions and Variations
- Use crunchy Biscoff spread instead of creamy for added texture.
- For even more crunch, layer in 3-4 crushed cookies to the middle of the fudge.
How to Make This Recipe
One: Melt the cookie butter and white chocolate and stir until smooth, then add the sweetened condensed milk.
Two: Mix it together until it becomes very thick, this happens quickly.
Three: Press half of the fudge into a prepared 8x8" pan.
Four: Drizzle melted cookie butter over the first layer.
Hot tip! Add relevant helpful tips in between steps, if available.
Five: Add pieces of crushed Biscoff cookies.
Six: Add the remaining fudge in dollops around the pan.
Seven: Press down the Biscoff fudge evenly using a rubber spatula, offset spatula, or clean fingers.
Eight: Drizzle on more cookie butter and extra Biscoff cookie pieces!
- Line the pan with parchment paper to make the fudge easy to remove to cut into pieces.
- Use an offset spatula for the easiest way to get into the corners of the pan and smooth out the fudge.
- Add the cookie butter and Biscoff cookie pieces to the top of the fudge right away so it sticks to the fudge and gently push it in.
- Don't overheat the white chocolate or it can seize up. Only heat it until just melted.
Biscoff cookies have a caramelized flavor with a slight cinnamon spice. They're buttery and full of warm flavors!
Ground Biscoff cookies and oil are pulverized until a smooth, spreadable consistency.
You can use an 8x8, 9x9, or even a loaf pan.
Store the Biscoff fudge covered or in a sealed container at room temperature for four days.
To freeze, wrap tightly in plastic wrap and then place in a sealed container. Freeze for up to two months. Unwrap completely and thaw at room temperature before enjoying
More No-Bake Recipes You'll Love
- 8x8" pan
- Large mixing bowl
- Rubber spatula
- 12 oz white chocolate chips, or chopped bars
- 1 ¾ cups creamy biscoff spread divided
- 14 oz sweetened condensed milk one can
- 12 Biscoff cookies broken into pieces, for topping
- Line an 8x8-inch baking pan with parchment paper and set aside.
- In a large microwaveable bowl, add the white chocolate and 1½ cups (400g) biscoff spread and microwave in 30-second bursts, stirring in between each, until the mixture is completely melted.12 oz white chocolate, 1 ¾ cups creamy biscoff spread
- At this point, also melt the remaining ¼ cup (67g) Biscoff spread.
- Add in the sweetened condensed milk to the white chocolate mixture and stir to combine. The mixture will thicken quickly.14 oz sweetened condensed milk
- Transfer half of the fudge to the baking pan and press it down and out evenly into the corners and edges.
- Drizzle half of the extra melted Biscoff spread in swirls, then add half of the crushed cookies.12 Biscoff cookies
- Add the remaining fudge and spread into an even layer, meeting the corners and edges.
- Top the mixture with the remaining melted Biscoff spread and pieces of crushed biscoff cookies. Press the cookies down into the fudge as best as possible.
- Allow the fudge to set at room temperature for one hour, then slice into at least 16 pieces and serve.
- Once the fudge has been mixed, work quickly. An offset spatula or clean hands are best for the job.
- Be sure to press the cookie pieces into the top of the fudge using a bit of pressure to nestle them into the fudge, otherwise, they'll fall off.