Easy Biscoff Fudge: A Decadent No-Bake Treat for Any Occasion
Indulge in the irresistible flavor of Biscoff Fudge, a decadent no-bake dessert that promises pure bliss in every bite. This incredibly easy recipe, requiring just a few simple ingredients, combines creamy Biscoff butter with crunchy Biscoff cookie pieces, all enveloped in a rich, smooth fudge made with sweetened condensed milk. Whether you’re a long-time Biscoff enthusiast or new to its unique caramelized spice, this fudge is guaranteed to become a new favorite.
Beyond being a delightful snack or an after-dinner treat, homemade fudge makes for a thoughtful and impressive edible gift. With its warm, spiced notes, this Biscoff fudge recipe is particularly perfect for holiday celebrations like Christmas and Easter, adding a touch of gourmet elegance to any dessert spread. Its quick preparation and minimal ingredients mean you can whip up a batch for unexpected guests or satisfy a sudden sweet craving with ease.
Why This Biscoff Fudge Recipe Will Be Your Go-To
Effortlessly No-Bake
Forget the oven and complex candy thermometers! This delightful Lotus Biscoff fudge comes together quickly using just your microwave. The base, a harmonious blend of white chocolate and sweetened condensed milk, simplifies the process, making it a perfect project for beginner bakers or anyone short on time. It’s similar in its simplicity to other microwave fudge recipes, offering a creamy, chewy texture without any fuss. The no-bake aspect not only saves time but also ensures a consistently smooth result every time, making it truly foolproof.
Irresistible Speculoos Cookie Flavor
Prepare for a flavor explosion! This recipe doubles down on the iconic Biscoff taste by incorporating both Biscoff cookies in crushed pieces and creamy Biscoff cookie butter spread. Each bite delivers that unmistakable caramelized, slightly spiced flavor profile that Biscoff is famous for. The crunchy cookie bits provide a wonderful textural contrast to the silky fudge, enhancing the overall experience. This isn’t just fudge; it’s a celebration of the beloved European speculoos cookie in its most decadent form.
Remarkably Simple and Quick
You’ll be amazed at how fast these luscious fudge bites come together. With just four core ingredients (or five, if you count the extra cookie pieces for topping), and a mere 4-step process, this recipe is a testament to culinary simplicity. From melting to mixing and setting, the entire preparation is streamlined, allowing you to enjoy homemade fudge with minimal effort. It’s the ideal treat when you need something delicious in a hurry but don’t want to compromise on taste or quality.
Perfect for Gifting and Sharing
Handmade fudge is a gift from the heart, and this Biscoff version is no exception. Its unique flavor and beautiful presentation (especially with extra cookie crumbles on top) make it an ideal present for friends, family, or colleagues during holidays or special occasions. Package it in a decorative box or tin, and you have a gourmet treat that’s sure to impress. It’s also a fantastic addition to potlucks, bake sales, or dessert tables, guaranteed to be a crowd-pleaser.
Crowd-Pleasing and Versatile
The distinctive taste of Biscoff has a wide appeal, making this fudge a hit with almost everyone. It’s sweet, comforting, and has a subtle spice that makes it more complex than your average chocolate fudge. Serve it as a dessert, a sweet snack, or even alongside coffee or tea. Its versatility means it fits into various occasions, from a casual family gathering to a more formal holiday party. Prepare to be asked for the recipe!
Essential Ingredients for Your Biscoff Fudge
- White chocolate: This forms the creamy, melt-in-your-mouth base of our fudge. You can use high-quality white chocolate chips or finely chopped white chocolate bars. The key is to melt it gently and slowly, combining it with the Biscoff spread, to prevent it from seizing. A good quality white chocolate will yield a smoother, richer fudge.
- Sweetened condensed milk: The magic ingredient that transforms our melted chocolate and Biscoff into a luscious, chewy, and creamy fudge. It adds significant sweetness and provides that signature dense, sticky texture that makes fudge so irresistible. Ensure you’re using sweetened condensed milk, not evaporated milk, for the correct consistency.
- Biscoff spread: Also widely known as Cookie Butter, this is the star of the show, infusing our fudge with its signature caramelized spice flavor. You’ll typically find it in the peanut butter aisle of most major grocery stores. Choose the creamy variety for the main fudge mixture, but feel free to experiment with crunchy for added texture if you like!
- Biscoff cookies: These iconic cookies, often found under the Lotus brand in the cookie aisle, add a delightful crunch and intensify the Biscoff flavor profile. You’ll need about 12 cookies, crushed into pieces, to mix into and sprinkle on top of your fudge. Their crisp texture provides a wonderful contrast to the soft, creamy fudge.
For the precise quantities and full ingredient list, please refer to the recipe card located further down this page.
Unveiling Biscoff: The Story Behind the Flavor
Have you ever received a small, crispy, spiced cookie alongside your coffee on an airplane? Chances are, that was a Biscoff cookie. These distinctively flavored biscuits, originating from Belgium, are renowned for their extra crispy texture and a rich, warm blend of spices and caramel notes. They have gained global popularity for their unique taste and delightful crunch.
Now, let’s clarify the terminology: are “Biscoff” and “Speculoos” the same thing? Essentially, yes. Biscoff is the brand name given by Lotus Bakeries to their speculoos cookies and cookie butter, particularly in the U.S. market. The word “speculoos” (or “speculaas” in some regions) is the traditional term used in the Netherlands and other European countries to refer to these spiced, shortcrust biscuits. So, while Biscoff is a specific brand, it represents the broader speculoos cookie tradition.
The innovation of “cookie butter” came from pulverizing these crunchy cookies into a smooth, spreadable consistency, much like peanut butter. This clever creation allows the beloved Biscoff flavor to be enjoyed in many new ways, beyond just the biscuit itself. You’ll predominantly find Biscoff spread under the Lotus brand, though its rising popularity has led to other brands offering their own versions of speculoos spread. This versatile spread is perfect for toast, baking, or, as in this recipe, crafting an extraordinary fudge.
Creative Substitutions and Delightful Variations
While this Biscoff fudge recipe is perfect as is, it also offers fantastic opportunities for customization. Feel free to get creative and tailor it to your preferences!
- Boost the Texture: For an even more intense crunch, swap out a portion of the creamy Biscoff spread for its crunchy counterpart. The added texture from the larger cookie pieces within the spread will elevate your fudge.
- Layered Crunch: Take the texture a step further by layering 3-4 additional crushed Biscoff cookies into the middle of the fudge before adding the top layer. This creates a delightful hidden surprise for those who love extra crunch.
- Chocolate Drizzle: After the fudge has set, melt a small amount of dark or milk chocolate and drizzle it over the top for an elegant finish and an extra layer of flavor.
- Nutty Addition: While Biscoff has a unique flavor, a handful of finely chopped pecans or walnuts can add another dimension of texture and complement the caramel notes.
- Holiday Spices: Enhance the warm spice profile by adding a tiny pinch of ground cinnamon, nutmeg, or even a touch of pumpkin pie spice to the melted white chocolate and Biscoff mixture. Start with a quarter teaspoon and adjust to taste.
- Salted Caramel Touch: A sprinkle of flaky sea salt over the top of the fudge just after adding the final Biscoff drizzle can beautifully balance the sweetness and elevate the flavors.
- Miniature Bites: Instead of pressing into a large pan, consider using a mini muffin tin lined with paper liners for individual, bite-sized Biscoff fudge treats, perfect for parties.
How to Master This Biscoff Fudge Recipe
Making this Biscoff fudge is a straightforward process, but a few key steps ensure a perfect, creamy result. Follow these instructions for a truly delightful treat.
Step One: Prepare the Base. Begin by lining an 8×8-inch baking pan with parchment paper, allowing some overhang on the sides for easy removal later. This crucial step prevents sticking and makes cutting a breeze. In a large microwave-safe bowl, combine your white chocolate (chips or chopped bars) and 1½ cups of the creamy Biscoff spread. Microwave in short bursts, typically 30 seconds at a time, stirring thoroughly after each interval. Continue until the mixture is completely smooth and melted. Be careful not to overheat the white chocolate, as this can cause it to seize. While this is melting, also gently melt the remaining ¼ cup of Biscoff spread in a separate small bowl, which will be used for drizzling.
Step Two: Form the Fudge. Once the white chocolate and Biscoff spread are smoothly combined, add the entire can of sweetened condensed milk to the mixture. Stir vigorously and continuously with a rubber spatula. You’ll notice the mixture will thicken quite rapidly. Keep stirring until all ingredients are thoroughly incorporated and the fudge is very thick and homogeneous. This quick thickening is normal and means your fudge is coming together perfectly.
Step Three: First Layer. Carefully transfer approximately half of the thickened fudge mixture into your prepared 8×8-inch baking pan. Using a rubber spatula, an offset spatula, or even clean, lightly greased fingers, gently but firmly press the fudge down. Spread it out evenly into all the corners and edges of the pan, creating a smooth and consistent first layer. This foundation is important for the final structure of your layered fudge.
Step Four: Drizzle and Crunch. Now, take the separately melted ¼ cup of Biscoff spread. Drizzle about half of this melted cookie butter generously over the first layer of fudge, creating appealing swirls. Then, evenly scatter half of your crushed Biscoff cookies over the drizzled spread. These additions will create delightful pockets of concentrated Biscoff flavor and a satisfying crunch in the finished fudge.
Step Five: Second Fudge Layer. Spoon the remaining fudge mixture in dollops over the cookie and drizzle layer in the pan. This technique makes it easier to spread the second layer without disturbing the toppings below. Carefully and gently spread this second layer of fudge evenly, making sure it reaches all edges and corners, creating a smooth top surface for your fudge. Work quickly, as the fudge will continue to set.
Step Six: Final Touches. To finish, drizzle the remaining melted Biscoff spread over the top of the second fudge layer. Then, sprinkle the remaining crushed Biscoff cookie pieces generously over the entire surface. For the best adherence and to prevent the cookies from falling off when cut, gently press the cookie pieces into the fudge with your spatula or clean fingertips, ensuring they are nestled securely. This creates a beautiful and delicious top layer.
Step Seven: Setting Time. Allow the Biscoff fudge to set completely at room temperature. This typically takes about one hour, but can vary depending on your kitchen’s temperature. For a firmer set, you can chill it in the refrigerator for about 30 minutes. Once fully set, use the parchment paper overhang to lift the entire block of fudge out of the pan. Place it on a cutting board and slice it into at least 16 squares or desired shapes. Serve and enjoy this delightful, homemade treat!
Step Eight: Garnish (Optional). If desired, for an extra flourish, you can add even more crushed Biscoff cookies or a final delicate drizzle of melted Biscoff spread just before serving. This not only enhances the visual appeal but also provides an extra layer of that beloved caramelized flavor. These last touches make the fudge even more inviting and special.
Expert Tips for Perfect Biscoff Fudge
Achieving the perfect creamy, yet firm Biscoff fudge is simple with these expert tips:
- Parchment Paper is Your Friend: Always line your baking pan with parchment paper, leaving an overhang on the sides. This simple step makes removing the set fudge incredibly easy, allowing for clean cuts without any sticking or mess.
- Smooth Operator: For the smoothest possible top surface and to ensure the fudge reaches all corners of your pan, an offset spatula is your best tool. Its angled blade allows for precise spreading and smoothing with minimal effort. If you don’t have one, the back of a spoon or even clean, lightly greased fingers can work in a pinch.
- Sticky Toppings: When adding the cookie butter drizzle and crushed Biscoff cookie pieces to the top layer, do so immediately after spreading the final fudge layer. While the fudge is still warm and slightly soft, gently press the cookie pieces into it. This helps them adhere firmly, preventing them from falling off when you slice and serve the fudge.
- Avoid Overheating White Chocolate: White chocolate is delicate and can seize (become lumpy and grainy) if overheated. Always melt it in short bursts in the microwave, stirring well after each interval, until it’s just melted and smooth. Patience here will pay off in a silky-smooth fudge texture.
- Work Efficiently: Once the sweetened condensed milk is added, the fudge mixture will thicken very quickly. Have your prepared pan, extra Biscoff spread, and crushed cookies ready to go so you can work efficiently and spread the fudge before it sets too much.
- Room Temperature Setting: While it’s tempting to rush, allowing the fudge to set at room temperature for the recommended time (around one hour) helps it achieve the best consistency. Refrigerating it too quickly can sometimes make it overly hard.
Biscoff Fudge: Your Questions Answered
Biscoff cookies are celebrated for their distinctive caramelized flavor, which is beautifully complemented by a subtle hint of warm cinnamon spice. They are rich, buttery, and evoke a cozy, comforting feeling, making them uniquely delicious.
Biscoff butter, or cookie butter, is primarily made by finely grinding Biscoff (speculoos) cookies into a smooth, creamy paste. This ground cookie is then blended with vegetable oils and often a touch of sugar to achieve its characteristic spreadable consistency.
For most fudge recipes, including this Biscoff fudge, an 8×8-inch or 9×9-inch square baking pan works perfectly. You can also use a standard loaf pan for thicker, more rectangular slices. The pan size will influence the thickness of your fudge, so choose according to your preference.
While the recipe calls for white chocolate to best highlight the Biscoff flavor, you can certainly experiment with milk chocolate. Keep in mind that milk chocolate has a different sweetness level and flavor profile, which will alter the final taste of the fudge. It may result in a richer, less distinctly Biscoff-centric flavor.
Properly set fudge should be firm to the touch, not sticky or gooey. When you press it gently with a finger, it should resist and feel solid. If it still feels soft or leaves residue on your finger, allow it more time to set at room temperature or in the refrigerator.
Storage Guidelines for Your Biscoff Fudge
To keep your delicious Biscoff fudge fresh and delightful, proper storage is key:
Room Temperature Storage: Store the Biscoff fudge in an airtight container at room temperature. It will remain fresh and delicious for up to four days. Ensure it’s not exposed to direct sunlight or excessive heat, which can cause it to melt or become sticky.
Freezing for Longer Shelf Life: If you wish to store the fudge for an extended period, it freezes beautifully. First, wrap the entire block or individual pieces tightly in plastic wrap. Then, place the plastic-wrapped fudge into a sealed, freezer-safe container or a heavy-duty freezer bag. It can be frozen for up to two months. To enjoy, simply unwrap the desired amount and allow it to thaw completely at room temperature before indulging. This method preserves its texture and flavor perfectly.
More Irresistible No-Bake Recipes You’ll Love
If you enjoyed the simplicity and deliciousness of this no-bake Biscoff fudge, explore these other fantastic no-bake creations:
- Toasted Marshmallow Rice Krispie Treats with Brown Butter
- Individual Tiramisu Cups
- Biscoff Truffles
- Dark Chocolate Pots de Creme
Did you whip up this delicious Biscoff fudge? We’d love to see it! Tag @thecozyplum on Instagram & Facebook and don’t forget to leave a star rating ★ below!
📖 Biscoff Fudge Recipe
Biscoff Fudge
By Callan Wenner
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.
Pin Recipe
Prep Time: 15 mins
Rest Time: 1 hr
Total Time: 1 hr 15 mins
Course: Dessert, Snack
Cuisine: American, Belgian
Servings: 16
Calories: 374 kcal
Equipment
- 8×8″ pan
- Large mixing bowl
- Rubber spatula
- Offset spatula
Ingredients
Use the unit toggle to convert measurements (US Customary / Metric)
- 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
Instructions
- Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large microwaveable bowl, add the white chocolate and 1½ cups (400g) biscoff spread. Microwave in 30-second bursts, stirring in between each, until the mixture is completely melted and smooth.
- At this point, also melt the remaining ¼ cup (67g) Biscoff spread in a separate small bowl for drizzling later.
- Add the sweetened condensed milk to the white chocolate mixture and stir vigorously to combine. The mixture will thicken quickly as you stir.
- Transfer half of the fudge to the prepared baking pan. Press it down and out evenly into the corners and edges with a spatula.
- Drizzle half of the extra melted Biscoff spread in swirls over the first layer, then add half of the crushed cookies.
- Add the remaining fudge in dollops over the cookie layer and spread into an even layer, reaching the corners and edges of the pan.
- Top the mixture with the remaining melted Biscoff spread and pieces of crushed Biscoff cookies. Gently press the cookies down into the fudge to ensure they adhere well.
- Allow the fudge to set at room temperature for one hour (or refrigerate for 30 minutes for a firmer set), 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 with the condensed milk, work quickly. An offset spatula or clean hands are best for spreading.
- Be sure to press the cookie pieces into the top of the fudge using a bit of pressure to nestle them in, otherwise, they’ll fall off easily.
Nutritional Information (Estimate per serving)
Calories: 374 kcal | 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
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Let us know how it was!