If you’re looking for an easy holiday recipe, you need to try this speculoos fudge recipe!
Biscoff fudge is made with both Biscoff spread and the Biscoff cookies, making for a delicious sweet treat that’s perfect for the holidays–or for gifting!
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If you’ve ever had Lotus Biscoff cookies before, you know what a delight they are.
If you haven’t had them before, Lotus Biscoff biscuits are a brand of Belgian cookies known as speculoos cookies.
Other brands are commonly shaped like a windmill, so you might know them as windmill cookies.
Lightly sweet, with a hint of warm spices, they pair perfectly with a cup of coffee or tea, and they often take center stage around the fall and winter holidays.
While Lotus biscuits are available in grocery stores year-round, some of the other brands only make appearances around the holiday season.
But did you know that one of the best things about Biscoff cookies is that they’re also fabulous in desserts and baked goods?
I use both Biscoff spread and Biscoff cookies, so there’s plenty of flavor in this fudge for the Biscoff lover.
4-Ingredient Fudge Made with Biscoff
Some fudge recipes can be a little bit complicated, requiring you to heat sugar to a certain temperature in order for it to set properly.
I’m all in favor of keeping things simple around here, so while there is some melting to do, you won’t need to pull out a candy thermometer or do a lot of hard work for this recipe.
In fact, you just need four basic ingredients!
The fudge has Biscoff spread melted right into it, automatically giving that spiced flavor we all know and love–plus there are pieces of cookies dotting the fudge, providing more wonderful Biscoff flavour and texture.
This is one of those easy fudge recipes you can put together at the last minute, creating a perfect treat that makes for lovely homemade gifts for the holidays, or a delicious addition to a cookie tray at your holiday party.
How to Make Biscoff Fudge
If it’s your first time making fudge, this is a great recipe to start with.
Ingredients You’ll Need:
- Sweetened condensed milk
- White chocolate chips (I used Ghirardelli)
- Biscoff cookie butter spread
- Biscoff cookies (or other speculoos biscuits)
How to Make it:
(Full printable recipe card is located below)
Combine ingredients. You’ll start by combining sweetened condensed milk, white chocolate chips, and Lotus Biscoff spread in a medium saucepan.
Place over medium-low heat and stir frequently with a wooden spoon or silicone spatula, allowing the ingredients to melt together.
Add cookies. Once the mixture is smooth, remove from heat.
You’ll chop up some Biscoff cookies and add the pieces to the fudge mixture, stirring gently to combine.
Press into pan. Press the mixture into a parchment-lined 8×8″ square baking tin or pan, ensuring it reaches into the corners of the pan and is fairly level thickness.
Top. Chop up a few more cookies and press the pieces down into the top of the fudge mixture.
Refrigerate. Transfer the pan into the refrigerator and chill for at least a couple of hours to firm up.
Slice and serve. Once chilled, you can remove from the refrigerator.
Use a knife to loosen the sides of the fudge from the pan, if needed, and use the parchment paper to lift the fudge out of the pan.
Use a bench scraper or sharp knife to cut into small pieces (it’s rich!) and serve.
Enjoy this creamy Biscoff fudge as a sweet treat, or share some with a cookie butter lover in your life!
Notes and Adaptations:
- You can serve the fudge at room temperature or chilled, depending on your preference.
- Leftovers can be stored in an airtight container in the refrigerator.
- Biscoff fudge makes a great gift! Feel free to package squares in lovely tins or festive gift bags.
- If you prefer to use the microwave instead of melting on the stove, you can combine ingredients in a microwave-safe large bowl and try heating in 15-20 second intervals, stirring after each, until smooth. Be careful not to scorch the chocolate!
- If you prefer smaller pieces of cookies in your fudge instead of small chunks, you can use crushed Biscoff cookies instead of chopped (crush in a plastic bag with a rolling pin, or add them to a food processor).
- Trader Joe’s cookie butter would be a find substitute for Biscoff spread, if you have trouble finding it.
- 14-oz can sweetened condensed milk
- 11-oz package white chocolate chips (I used Ghirardelli)
- 1/4 cup Biscoff spread
- 10 Biscoff cookies, divided
- Prepare an 8x8" baking pan by lining it with parchment paper, allowing the paper to hang over the sides.
- Combine sweetened condensed milk, white chocolate chips, and Biscoff spread in a medium saucepan. Heat over medium-low heat, stirring often, until ingredients are melted together and mixture is smooth.
- While the mixture is heating, coarsely chop 7 Biscoff cookies.
- Once melted, remove saucepan from heat and add chopped cookies to the mixture, stirring gently to combine.
- Pour mixture into prepared pan, pressing evenly into the pan.
- Coarsely chop remaining 3 Biscoff cookies and sprinkle them over the top of the fudge. Press the cookie pieces gently into the top of the fudge.
- Transfer to refrigerator to chill for at least 2 hours.
- Once chilled, remove from refrigerator. Use a knife to loosen edges of fudge from pan, if necessary, and lift parchment paper and fudge out of pan.
- Cut into small squares and serve.
Amount Per Serving Calories 162Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 58mgCarbohydrates 23gFiber 0gSugar 21gProtein 3g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your dessert board on Pinterest!