Biscoff fudge is quick and easy to make with just a handful of ingredients. You don’t need a candy thermometer or any other special equipment for this recipe!
Here’s the easy snack/gift/dessert you need for the holidays: Biscoff fudge!
It’s so quick and simple to make you can easily whip up a couple of batches for holiday cookie trays and still have some left over for yourself :).
If you’re a cookie butter fan then you’ll love this fudge. All you need is a handful of simple ingredients and my taste testers RAVED about it.
- It’s made in the microwave in just a matter of a few minutes, no candy thermometer necessary!
- This recipe requires just six ingredients, most of which you probably already have on hand
- The fudge is freezer-friendly and will last, frozen, for a couple of months
- Adding a little cinnamon and vanilla extract to the fudge emphasizes the flavor of the cookie butter and makes this recipe absolutely perfect for the holidays
What is Biscoff?
Biscoff spread, also known as cookie butter, is similar in consistency to peanut butter but it’s made with speculoos cookies rather than nuts.
Speculoos are a buttery spiced cookie similar in flavor to a gingersnap, so Biscoff spread/cookie butter has a warm cinnamon-y flavor that’s perfect for fall and winter desserts.
I used Trader Joe’s cookie butter for this fudge but Lotus Biscoff spread is also totally fine to use. (I can usually find Biscoff at Target.)
How to make your fudge
Are you ready for how easy this stuff is? Here you go:
- Combine white chocolate chips, Biscoff, and a few other ingredients in a microwave-safe bowl
- Heat in 30-second intervals, stirring after each, until melted and smooth
- Quickly stir in sweetened condensed milk
- Spread into an 8-inch square baking dish and refrigerate until set
Recipe notes and tips
- You can add a pinch of cloves or nutmeg along with the cinnamon if you like; just don’t add more than an 1/8 teaspoon or so or it overwhelms the rest of the flavors.
- Once you add the sweetened condensed milk, stir quickly! The fudge starts to set up immediately; you can see in the third pic above I couldn’t even take the picture fast enough. That’s how quickly the fudge starts to set up.
- I used Trader Joe’s cookie butter for this recipe but Lotus Biscoff spread works just as well.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- The recipe calls for a 14.1-ounce jar of Biscoff spread. If you only have bigger jars, you’ll need about 1 1/2 cups.
How to store your fudge
Uneaten Biscoff fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
The fudge can also be stored in the freezer (again in an airtight container) for about two months.
A few more recipes you might enjoy
Biscoff Truffles
Oreo Fudge
Nutella Fudge
S’mores Cookies
Did you make this Biscoff fudge? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too; tag @theitsybitsykitchen so I can see your beautiful creations!
Biscoff fudge is a quick and easy treat that's perfect for the holidays. You only need a handful of ingredients and you don't need a candy thermometer!
- 12 ounces white chocolate chips
- 1 14.1-ounce jar Biscoff spread*
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 14 ounces sweetened condensed milk
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper). Set pan aside.
- Combine the white chocolate chips, Biscoff, cinnamon, and salt in a large microwave-safe bowl.
- Heat in 20-second intervals, stirring well after each interval, until the baking chips and Biscoff are melted and smooth. (Sometimes the chips don’t melt well, just keep stirring!)
- Add the vanilla and stir until combined. Quickly mix in the sweetened condensed milk; the fudge sets up quickly once the condensed milk is added so mix fast.
- Scrape into the prepared baking dish and refrigerate until set, about 2 hours. Slice and serve.
Recipe Video
- *This is almost 1 1/2 cups of Biscoff. If you can only find larger jars, measure out a scant 1 1/2 cups.
- Uneaten Biscoff fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week.
- It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
Laura says
Oh, Kelsie! I love this simple recipe – for those times I need something sweet, but forgot to make it! (any random Wednesday, for instance). You can bet I’ll be making this lovely treat over the holidays! Thanks so much!
sherry says
this sounds very easy and tasty. i don’t think i’ve ever heard of Biscoff spread …