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–+ servings
Stack of Biscoff fudge. The top has a bite removed.
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5 from 3 votes

Biscoff Fudge

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.
Prep Time15 minutes
Rest time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American, Belgian
Servings: 16
Calories: 374kcal
Author: Callan Wenner

Equipment

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

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
Tips:
  • 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.

Nutrition

Calories: 374kcal | Carbohydrates: 44g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 80mg | Potassium: 171mg | Fiber: 0.2g | Sugar: 36g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 0.4mg