There’s something incredibly comforting about a creamy, decadent treat that combines sweet warmth and a hint of spice. This Biscoff Fudge Recipe nails that perfectly, blending rich white chocolate with that beloved caramel cinnamon cookie spread – it’s a hug in fudge form, honestly.

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 tell you how many times I’ve whipped up this fudge just because it’s so quick, indulgent, and downright addictive. It’s one of those recipes you keep on standby for when you need a little sweet cheer in your life.

Simple Ingredients: It uses pantry staples and one magical spread that transforms everything.
Easy Prep: No complicated tempering or candy-making skills needed – perfect for fudge novices.
Textural Delight: Crunchy bits of Biscoff cookies in every bite add that perfect balance to the creamy fudge.
Flexible Serving: Works great for gifts, parties, or just sneaking a bite with your afternoon coffee.

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

Each ingredient here plays such a beautiful role in building flavor and texture. The combo of Biscoff spread with white chocolate is something I stumbled upon, and it’s now my go-to for an irresistibly creamy fudge. Plus, the cookie bits aren’t just for looks—they add that slightly crunchy surprise you’ll enjoy in every square.

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: Provides a creamy, smooth base that melts into luscious sweetness.
Sweetened Condensed Milk: Adds richness and helps the fudge set perfectly without any fuss.
Biscoff Spread: The star ingredient—infuses the fudge with that caramelized, cinnamon flavor we all adore.
Salt: Just a pinch to balance the sweetness and make all the flavors pop beautifully.
Biscoff Cookies: Roughly chopped for texture, giving each bite a crunchy, spiced twist.

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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

I love how versatile this Biscoff Fudge Recipe is. After making it so many times, I’ve started tweaking it based on what I’m craving or serving it for. Feel free to adapt and find your perfect twist!

Extra Crunch: Sometimes I stir in chopped nuts like pecans or almonds for added texture—it gives the fudge a lovely nuttiness alongside the cookie crumbs.
Dairy-Free Swap: I’ve tried coconut condensed milk with dairy-free white chocolate for a vegan-friendly version that still hits the spot.
Chocolate Swirl: Adding a few tablespoons of melted dark chocolate swirled in before setting adds a gorgeous contrast and richness.

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 ensures the fudge lifts out easily once set. Then, I roughly chop half of the Biscoff cookies to get ready for mixing. Having everything prepped upfront saves time and keeps the process smooth.

Step 2: Melt the Magic

Pop white chocolate, sweetened condensed milk, Biscoff spread, and salt into a large microwave-safe bowl. Heat at 30-second intervals, stirring each time, until it’s silky and fully melted. I often over-stir a little to make sure it’s super smooth. You can also use a double boiler here if you prefer—just keep the heat gentle!

Step 3: Mix and Fold in Cookie Crunch

Once melted, I fold in half the chopped cookies right away. This helps spread their crunch throughout. Then, I pour the mixture into the prepared pan and smooth the top with a spatula. After that, sprinkling the remaining cookie bits on top and giving them a gentle press locks in the texture beautifully.

Step 4: Chill & Slice

Pop the pan into the fridge for at least 2 hours. I’ve found that patience is key here—the fudge needs that time to fully set and get the perfect firmness for slicing. When ready, I like to drizzle a bit more melted Biscoff spread on top before cutting it into small squares. Adds that extra wow factor!

Top Tip

After making this fudge several times, I’ve learned how small tweaks can make a big difference. Whether it’s the melting technique or how you fold in your cookies, these tips helped me nail the perfect batch every time.

Use a Low & Slow Melting Method: Melting your chocolate too fast can cause it to seize. Microwave in short bursts or use a double boiler for silky smooth results.
Don’t Skip Stirring: Frequent stirring keeps everything smooth and prevents burned spots, especially in the microwave.
Cookie Chopping Matters: I like my Biscoff cookie pieces roughly chopped (not too fine) so you get that satisfying crunch, but not big enough to make cutting difficult.
Press Gently: When adding cookie crumbs on top, don’t press too hard. Just enough to help them stick without sinking into the fudge surface.

How to Serve Biscoff Fudge Recipe

Garnishes

I often add a delicate drizzle of warmed Biscoff spread to the top—it's such a simple touch that elevates the look and deepens the caramel flavor. Occasionally, I sprinkle a tiny pinch of flaky sea salt on the surface too—it contrasts the sweetness beautifully.

Side Dishes

This fudge pairs wonderfully with a hot cup of coffee or chai tea. For a dessert plate, serving alongside fresh berries or a scoop of vanilla ice cream balances its rich sweetness.

Creative Ways to Present

I've wrapped individual fudge squares in parchment paper tied with a ribbon for holiday gifts—such a hit! Layered in a pretty glass jar with cookie chunks visible makes a stunning homemade gift, too. For parties, arrange the fudge squares on a rustic wooden board with fresh mint sprigs.

Make Ahead and Storage

Storing Leftovers

Once your Biscoff fudge is set and sliced, store leftovers in an airtight container in the fridge. I’ve kept mine fresh for up to a week without losing any of that creamy texture or delicious flavor.

Freezing

I usually freeze sliced fudge by laying the pieces on a baking sheet to flash freeze them separately. This keeps them from sticking together. Then, I transfer the squares to a sealed container or bag, and they keep beautifully for up to three months—perfect for making ahead for special occasions.

Reheating

When I want to enjoy frozen fudge, I simply thaw it in the fridge overnight. If you’re in a hurry, letting it sit at room temperature for 30 minutes works well. Avoid microwaving directly to preserve the texture.

Frequently Asked Questions:

Can I use a 9-inch pan instead of an 8-inch?

Absolutely! Using a 9-inch pan will make your Biscoff fudge a bit thinner, so just keep that in mind when cutting your squares. The flavor remains delicious either way.

What if I can't find Biscoff spread?

If you can’t find Biscoff spread, Speculoos spread is a great alternative since it has a similar caramel-spiced flavor. Otherwise, you can try any cookie butter spread, but Biscoff or Speculoos tastes closest to the original.

Can I make this fudge without adding salt?

Yes! While I find the salt helps balance the sweetness and enhances the overall flavor, leaving it out still produces a tasty fudge. It all depends on your sugar preference.

What’s the best way to melt the ingredients?

You can melt the white chocolate, condensed milk, Biscoff spread, and salt in the microwave using 30-second bursts, stirring in between. Alternatively, use a double boiler setup by placing a heatproof bowl over simmering water for gentle melting, which reduces the risk of burning the chocolate.

Final Thoughts

This Biscoff Fudge Recipe is one of those treats I come back to over and over, whether I need a quick gift or a personal indulgence. It’s fuss-free, comforting, and tastes like all the cozy flavors you want wrapped into one bite. I hope you enjoy making it (and eating it!) as much as I do—seriously, once you try it, it might just become your new favorite fudge.