This easy Biscoff fudge recipe is the perfect treat for cookie butter lovers. Made with just six simple ingredients, it's rich, creamy, and packed with flavor. The key ingredients are white chocolate, cookie butter, and Lotus Biscoff cookies, which give the fudge its signature taste.
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This delicious Biscoff fudge recipe is perfect for holiday gifts or a special treat! Made with just six ingredients, it's easy to make and only takes a few minutes to prepare. The rich, creamy fudge is packed with flavor and studded with bits of crunchy Biscoff cookies. It's sure to be a hit with family and friends!
To make the fudge, simply heat the condensed milk then melt the white chocolate and cookie butter in a saucepan. Once melted, stir in the other ingredients, pour it into a lined pan, and let it set. Once it's firm, cut it into squares and enjoy! For an extra special treat, top the fudge with a few crushed Biscoff cookies.
What Is A Speculoos Cookie?
Speculoos cookies are a type of spiced shortbread cookie that originated in Belgium. They are made with brown sugar, cinnamon, and other spices, and have a unique flavor that is perfect for baking.
Lotus Biscoff is a popular brand of speculoos cookies that can be found in most grocery stores.
Why You’ll Love This Recipe
Searching for the perfect fudge recipe? Look no further! This rich and creamy Biscoff fudge is sure to satisfy your sweet tooth. Made with just a few simple ingredients, this fudge is super easy to make at home. Plus, it's always a hit with friends and family. Here are a few more reasons why you'll love this recipe:
- The rich flavor and crunchy texture of Biscoff cookies takes this fudge to the next level.
- It's surprisingly easy to make - no candy thermometer required!
- This fudge can be made ahead of time and stored in the fridge for up to two weeks. It makes a great holiday gift!
So what are you waiting for? Give this delicious Biscoff fudge recipe a try today!
What You’ll Need To Make Biscoff Fudge
- Sweetened condensed milk: You’ll need one can (14 oz) of sweetened condensed milk for this recipe.
- White chocolate chips: I like to use Toll House white chocolate chips, but feel free to use any brand you like. The white chocolate will help the fudge to firm up when refrigerated.
- Cookie butter: You can find cookie butter in the peanut butter aisle at most grocery stores. I prefer to use the Lotus brand Biscoff cookie butter, but you can use any kind of speculoos cookie butter that you can find.
- Biscoff cookies: Lotus Biscoff cookies are my favorite, but you can use any brand of speculoos cookies.
- Unsalted butter: This recipe calls for two tablespoons of unsalted butter. If you only have salted butter on hand, you can use that instead.
- Vanilla extract: Vanilla extract is optional for this recipe but it really gives the fudge a little something extra.
Let's get started! This recipe is super easy to make. Here's what you'll need to do:
Step 1: Start by lining an 8x8 inch baking dish with parchment paper. This will make it easy to remove the fudge from the pan once it's set.
Step 2: Place 4 Biscoff cookies in a Ziploc bag and use a rolling pin to crush them into crumbs. Set the crumbs aside for later - these will be used to top the fudge.
Step 3: Next, roughly chop the remaining Biscoff cookies and set them aside. These will be mixed into the fudge.
Step 4: Add the sweetened condensed milk to a saucepan and heat over low heat. You don't want the milk to boil, just warm it up so that it's easier to work with.
Step 5: Once the condensed milk is hot, but not boiling, add the white chocolate, cookie butter, unsalted butter, and vanilla extract. Stir until everything is melted and well combined.
Step 6: Remove the pan from the heat and stir in the chopped Biscoff cookies.
Step 7: Pour the fudge mixture into the prepared pan and spread it into an even layer.
Step 8: Sprinkle the top of the fudge with the crushed Biscoff cookies, then place the pan in the fridge to set.
Step 9: Let the fudge chill for at least 2 hours, or until it's firm.
Step 10: Once the fudge is firm, use a sharp knife to cut it into squares. Serve and enjoy!
Recipe Tips And Tricks
Want to make this recipe even easier? Here are a few tips and tricks to help you out:
- If you find that your fudge is too soft, try chilling it in the freezer for 30 minutes. This will help it to firm up so that you can cut it into neat squares.
- If your fudge is too hard, let it sit at room temperature for 10-15 minutes before cutting into it.
- If you can't find cookie butter at your local grocery store, you can make your own by blending Biscoff cookies in a food processor until they form a smooth paste.
- This recipe can easily be doubled or tripled if you need to make a large batch of fudge.
- When adding the Biscoff cookie crumb to the top of the fudge, press the crumb into the fudge while it's still soft to ensure that it sticks. If you skip this step, the cookie crumb may fall off the fudge when you try to cut it.
Serving Suggestions And Substitutions
This fudge is best served cold, straight from the fridge. If you're taking it to a party or potluck, I recommend storing it in the fridge until you're ready to serve it.
If you can't find cookie butter, you can substitute it with peanut butter or another type of nut butter. Just keep in mind that the flavor will be different.
If you're not a fan of white chocolate, feel free to use milk chocolate or dark chocolate instead.
If you don't have Biscoff cookies on hand, you can substitute them with graham crackers, gingersnaps, or any other type of crunchy cookie.
And that's it! This easy Biscoff fudge recipe is sure to be a hit with family and friends. Give it a try today and enjoy!
How To Store Leftovers
Leftover fudge can be stored in an airtight container in the fridge for up to two weeks. This fudge also freezes quite well. Just place it in a freezer-safe container and store it in the freezer for up to three months.
When you're ready to enjoy the fudge, simply thaw it in the fridge for a few hours.
Frequently Asked Questions
Q: What is the difference between Biscoff and speculoos?
A: Speculoos cookies are a type of Belgian cookie that is made with spices like cinnamon, nutmeg, and cloves. Biscoff cookies are a brand of speculoos, so they are basically the same thing.
Q: Is Biscoff spread healthy?
A: Biscoff spread is basically just cookie butter, so it's not exactly healthy. You should enjoy it in moderation.
Q: Can I substitute Biscoff cookies with graham crackers?
A: Yes, you can substitute graham crackers for Biscoff cookies in this recipe. The flavor will be different, but the fudge will still be delicious.
Q: Can I use Trader Joe's cookie butter?
A: Yes, you can use Trader Joe's cookie butter in this recipe. The Trader Joes cookie butter tastes almost identical to Lotus cookie butter, so it's a great substitute.
Tools And Equipment For This Recipe
Nordic Ware 8x8 Inch Pan: This pan is the perfect size for this recipe. It's also great for making other sweet treats such as brownies, bars, and blondies.
Fox Run Polished Marble Rolling Pin: This heavy rolling pin is perfect for crushing the Biscoff cookies into a fine crumb. It's also a beautiful, elegant addition to your kitchen.
Nestle Toll House Premier White Chocolate Morsels: These white chocolate chips are my favorite for this recipe. They melt beautifully and taste delicious.
More Recipes You Might Like
Easy Biscoff Fudge
- 4 oz Lotus Biscoff cookies
- 1 can (14 oz) sweetened condensed milk
- ½ cup cookie butter
- 2 tablespoon butter unsalted
- 12 oz white chocolate chips
- 1 teaspoon vanilla extract
- Line a 8x8 inch baking dish with parchment paper.
- Place 4 Biscoff cookies in a Ziploc bag and use a rolling pin to crush them into crumbs. Set the crumbs aside for later - these will be used to top the fudge.
- Roughly chop the remaining Biscoff cookies and set them aside. These will be mixed into the fudge.
- Add the sweetened condensed milk to a saucepan and heat over low heat. You don't want the milk to boil, just warm it up so that it's easier to work with.
- Once the condensed milk is hot, but not boiling, add the white chocolate, cookie butter, unsalted butter, and vanilla extract. Stir until everything is melted and well combined.
- Remove the pan from the heat and stir in the chopped Biscoff cookies.
- Pour the fudge mixture into the prepared pan and spread it into an even layer.
- Sprinkle the top of the fudge with the crushed Biscoff cookies and press the crumb into the fudge, then place the pan in the fridge to set.
- Let the fudge chill for at least 2 hours, or until it's firm.
- Once the fudge is firm, use a sharp knife to cut it into squares. Serve and enjoy!
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.