This biscoff fudge is creamy and luxurious and loaded with biscoff flavor! It’s also the easiest fudge ever with just 3-ingredients and the simplest method.
This biscoff fudge is the most delicious fudge ever. It’s so good it’s pretty much irresistible.
You’ll start off thinking that one square will be plenty; it is super rich after all. But then you just won’t be able to stop your hand from grabbing a second piece and then a third.
If you already love biscoff then this recipe is a slam dunk for you. And for everyone else this recipe will be the gateway to trying ALL the biscoff desserts because you will fall totally in love with it.
You’ll definitely want to try our biscoff cheesecake and our biscoff brownies too. And if you love fudge then definitely also try our peanut butter fudge.
Ingredients You’ll Need:
Ingredient Notes
- Biscoff cookies – these are broken up and then mixed into the fudge so you have these gorgeous crunchy cookie pieces inside the fudge. You could leave these out though if you want a totally smooth fudge.
- Biscoff Cookie Butter – this can usually be found in the same section of the store as peanut butter. If you can’t get it locally, then you can definitely get it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter works perfectly. We used 1 full 14 ounce (400g) jar of Biscoff Cookie Butter.
- White chocolate chips – it’s ideal if you use a high quality brand of white chocolate chips that contains cocoa butter. Alternatively you can chop up bars of high quality white chocolate, such as Lindt.
How To Make Biscoff Fudge
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add white chocolate chips and biscoff cookie butter to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Add chopped biscoff cookies and fold in.
- Pour out into a parchment lined 8×8 square dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on each side) and smooth down.
- Refrigerate until set.
- When set, lift the entire block of fudge out of the dish using the parchment paper overhang and place onto a wooden board.
- Cut into 25 squares.
Recipe Tips
Be careful not to burn the chocolate and biscoff cookie butter when melting them together. Usually 30-second intervals are fine, but when you get close to done, you may want to drop it down to 15-second intervals.
Use an 8×8 square dish. This results in the ideal fudge thickness. A 9×9 square dish will also work if that’s all you have, but the fudge will be thinner.
Recipe FAQ
Biscoff has a wonderful caramel flavor with hints of cinnamon and ginger. Combined with creamy white chocolate, the biscoff flavor comes through beautifully making this fudge the most delicious fudge ever!
Keep the fudge stored in a covered container in the fridge and enjoy within 2-3 weeks.
Yes, this fudge is freezer friendly for up to 3 months.
More Biscoff Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Fudge
Ingredients
- 14 ounce Jar Biscoff Cookie Butter (400g)
- 18 ounces White Chocolate Chips (500g)
- 10 Biscoff Cookies Broken up
Instructions
- Spay an 8×8 square dish with non-stick spray and then line it with parchment paper so that there is overhang on either side of the dish. Set aside.
- Add white chocolate chips and biscoff cookie butter to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
- Add chopped biscoff cookies and fold in.
- Pour out into a parchment lined 8×8 square dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on each side) and smooth down. Refrigerate until set.
- When set, lift the entire block of fudge out of the dish using the parchment paper overhang and place onto a wooden board.
- Cut into 25 squares.
Notes
- Biscoff Cookie Butter – this can usually be found in the same section of the store as peanut butter. If you can’t get it locally, then you can definitely get it online. If you’re in the USA then Trader Joe’s Speculoos Cookie Butter works perfectly. We used 1 full jar (14 ounces / 400g) of Biscoff Cookie Butter.
- White chocolate chips – it’s ideal if you use a high quality brand of white chocolate chips that contains cocoa butter. Alternatively you can chop up bars of high quality white chocolate, such as Lindt.
- Biscoff cookies – these are broken up and then mixed into the fudge so you have these gorgeous crunchy cookie pieces inside the fudge. You could leave these out though if you want a totally smooth fudge.
- Be careful not to burn the chocolate and biscoff cookie butter when melting them together. Usually 30-second intervals are fine, but when you get close to done, you may want to drop it down to 15-second intervals.
- Use an 8×8 square dish. This results in the ideal fudge thickness. A 9×9 square dish will also work if that’s all you have, but the fudge will be thinner.
- Storing and freezing: Keep the fudge stored in a covered container in the fridge and enjoy within 2-3 weeks. This fudge is freezer friendly for up to 3 months.
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