If you love Biscoff, this fudge is about to be your new favorite treat. It’s creamy, rich, and melts in your mouth—with that warm caramel-spice flavor only Biscoff can bring. Best part?

No oven, no candy thermometer, no complicated steps. Just four simple ingredients, a microwave or stovetop, and a little patience while it sets. It’s the kind of recipe you can whip up for guests or keep in the fridge for cozy cravings.

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What Makes This Recipe So Good

Cooking process close-up: A molten, glossy mixture of melted white chocolate and sweetened condensed

Only four ingredients: Simple pantry staples that create a luxurious, silky fudge.
No-bake and stress-free: You don’t need special equipment or candy skills.
Big Biscoff flavor: Cookie butter and crushed cookies give you double the goodness.
Quick to prep: About 10 minutes of hands-on time, then it chills.
Perfect for gifting: Neat squares pack well and look impressive.

What You’ll Need

White chocolate chips (2 1/2 cups or about 425 g)
Sweetened condensed milk (1 can, 14 oz/397 g)
Biscoff cookie butter (3/4 cup; smooth or crunchy)
Crushed Biscoff cookies (1 cup, loosely crushed)

Step-by-Step Instructions

Final presentation top view: Overhead shot of neatly sliced Biscoff fudge squares arranged in a tigh

Prep the pan: Line an 8×8-inch (20×20 cm) baking pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment.
Melt the base: In a microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Microwave in 20–30 second bursts, stirring between each, until mostly melted and smooth. Don’t overheat.
Add the Biscoff: Stir in the cookie butter until fully blended and glossy.
The mixture should be thick but pourable.
Fold in crunch: Gently fold in the crushed Biscoff cookies, reserving a small handful for topping if you like.
Pour and level: Scrape the mixture into the prepared pan. Smooth the top with a spatula. Sprinkle remaining cookie crumbs on top and press lightly.
Chill to set: Refrigerate for 2–3 hours, or until firm enough to slice cleanly.
For quicker setting, place in the freezer for 45–60 minutes.
Slice and serve: Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into small squares.

How to Store

Refrigerator: Store in an airtight container for 1–2 weeks. Place parchment between layers to prevent sticking.
Freezer: Freeze for up to 2 months.
Wrap tightly and thaw in the fridge for best texture.
Room temperature: Keeps for 2–3 days in a cool spot, but it stays firmer in the fridge.

Health Benefits

Portion control: Rich fudge means small servings can satisfy a sweet tooth.
Energy boost: Sugar and fats offer quick energy—handy for active days or a pick-me-up.
Allergen awareness: This can be egg-free and vegetarian, which suits many diets.

Note: This is a treat, not a health food. Enjoy mindfully and balance it with nutrient-dense meals.

What Not to Do

Don’t overheat the chocolate: It can seize or turn grainy. Heat gently and stir often.
Don’t skip the parchment: Lining the pan makes clean removal and neat slicing possible.
Don’t crush cookies to dust: You want a mix of small chunks and crumbs for texture.
Don’t cut before it sets: Warm, soft fudge will smear and lose shape.
Don’t use evaporated milk: It must be sweetened condensed milk for proper texture.

Recipe Variations

Swirl top: Melt 2 tablespoons extra cookie butter and swirl over the surface before chilling.
Salty crunch: Sprinkle a pinch of flaky sea salt on top to balance sweetness.
Nutty twist: Fold in toasted chopped pecans or almonds for a richer bite.
Chocolate contrast: Drizzle with melted dark chocolate after setting, then chill again.
Spice boost: Add a pinch of cinnamon or cardamom to the base for warmth.
Dairy-free path: Use dairy-free white chips and a vegan sweetened condensed milk alternative.

FAQ

Can I make this on the stovetop instead of the microwave?

Yes.

Warm the white chocolate and condensed milk over low heat in a saucepan, stirring constantly until smooth. Remove from heat, then mix in the cookie butter and cookies.

Why is my fudge grainy?

It likely overheated or the chocolate seized. Next time, heat in short bursts, stir frequently, and avoid any contact with water.

Use fresh, good-quality white chocolate.

Can I use milk or dark chocolate instead of white?

You can, but the Biscoff flavor will be less pronounced and the sweetness will change. If using dark or milk chocolate, taste and consider adding an extra tablespoon of cookie butter.

How do I get clean slices?

Chill until firm, use a hot knife (run under hot water and dry), and wipe the blade between cuts. Small squares look neat and are the perfect serving size.

Is crunchy or smooth Biscoff better?

Either works.

Smooth gives a silkier texture, while crunchy adds extra bite. You can also split the difference: smooth in the base, cookie crumbs for texture.

Do I need to temper the chocolate?

No. This is a simple fudge, and the condensed milk stabilizes the chocolate.

Chilling sets it nicely without tempering.

Final Thoughts

With four ingredients and almost no effort, this Biscoff fudge delivers big flavor and a melt-in-your-mouth texture. It’s perfect for holidays, potlucks, or a low-lift weekend treat. Keep a batch in the fridge, and you’ll always have something sweet to share—or savor on your own.