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This Biscoff Fudge is rich, creamy and packed with flavorful Biscoff cookies and cookie butter! With just 5 ingredients and little prep time, this no-bake treat will be your new go-to recipe during the holidays or whenever the Biscoff craving hits!
If you love a no-bake Biscoff dessert, I’d also recommend my Easy No-Bake Biscoff Pie, my 3-ingredient Biscoff Truffles, and my very favorite Icebox Cake!
A Super Easy Fudge Recipe Packed with Biscoff Cookies!
Just 5 Ingredients! No complicated ingredients, candy-making equipment, or candy thermometer needed!
Big on Biscoff Flavor. With crunchy Lotus Biscoff cookies AND Biscoff cookie butter spread, you’ll have big flavor in every single bite!
Great for Gifting! Biscoff is a fun unexpected flavor and a fun change-up from the typical fudge recipes you tend to see, making it great for holiday cookie trays and treat boxes!
5 Ingredients Needed
- White Chocolate Chips – I recommend using a high quality white chocolate chip brand such as Ghirardelli. I find that white chocolate can be a little more finicky when it comes to melting, so starting with a high quality chocolate is key!
- Butter – I recommend using salted butter for this recipe to offset the sweetness a bit.
- Biscoff Cookies – These come in a white and red package in the cookie aisle.
- Lotus Biscoff Cookie Butter – You can typically find this in the aisle with the peanut butter. The label on the package is white and red. If you’ve never tired it, you’re in for a treat!!!
- Sweetened Condensed Milk – Don’t mistake this for evaporated milk! Sweetened condensed milk has the texture you need for this recipe to work.
How to Make Biscoff Fudge
Start by combining the white chocolate, butter, and sweetened condensed milk in a microwave-safe bowl.
When melting any type of chocolate, it’s important to heat it low and slow, but it’s especially important for white chocolate. When overheated, chocolate will seize and create a grainy texture and we simply don’t want that!!
So, I recommend heating the mixture in a microwave in short bursts. If you have the ability to decrease the power of you microwave to 50%, I recommend doing that. If not, just be sure to stir every 30 seconds or so to make sure the heat is being well-distributed.
Once the white chocolate mixture is completely melted, you’ll stir in the Biscoff cookie butter. I’m warning you that the texture changes quite a bit when this is stirred in…and that’s just fine! It’ll be thick.
Then stir in some of the crushed Biscoff cookies and stir until well-dispersed.
Spoon the mixture into a lined 8×8 or 9×9 inch pan. Press it down to an even layer. I like to do this with a sheet of waxed paper so I can keep my hands clean.
Press some more Biscoff cookies on top.
Lastly, you’ll drizzle some additional cookie butter or melted white chocolate over the top, if you’d like. It’s not completely necessary, but makes the fudge look a little more fancy and elevated!
Tips for Making Microwave Fudge
- Prevent overheating of the chocolate. Melting the chocolate in short bursts in the microwave is key to microwave fudge success!
- Line the pan. Be sure to line the pan with parchment paper as it’ll help remove the fudge from the pan and onto a cutting board.
- Use hot water when cutting. Once the fudge is on a cutting board, I like to use a large chef’s knife to cut it. I have the knife in a glass of hot water, wipe the water off then make a clean cut. Clean the knife as needed and continue.
Storing Biscoff Fudge
Store the fudge in an airtight container at room temperature or in the fridge. If you can’t store them in single layers, I recommend placing a piece of parchment or waxed paper between layers.
You can also freeze the fudge squares for up to 2 months! This comes in really handy when prepping holidays treats ahead of time!
Fun Fudge Flavors for Any Craving!
Biscoff Fudge
Ingredients
- 16 Biscoff cookies divided
- 2 1/2 cups white chocolate chips
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons salted butter
- 1/2 cup Biscoff spread
Instructions
- Line an 8×8 or 9×9" square pan with parchment paper; set aside.
- Place 12 of the Biscoff cookies (save the last four) into a resealable baggie and crush coarsely. (Don't crush these too much – it's nice to have some big pieces in the fudge!) Set aside.12 Biscoff cookies
- In a large microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk and salted butter.2 1/2 cups white chocolate chips, 1 14-ounce can sweetened condensed milk, 2 tablespoons salted butter
- Microwave at 50% power in 30 second increments, stirring after each, until the butter and white chips are melted.
- Stir in the Biscoff spread until smooth.1/2 cup Biscoff spread
- Stir in the coarsely crushed cookies and pour into the prepared pan. Spread to an even layer.
- Break up the the remaining cookies on top and press into the fudge lightly.4 Biscoff cookies
- Top with a drizzle of warmed Biscoff spread or a drizzle of white chocolate, if desired.
- Cover with plastic wrap and refrigerate at least 4 hours, or until completely set.
- Remove from the pan and cut into squares. Store in the fridge.
