Easy, delicious, and mouth-watering biscoff fudge. A quick, no bake fudge recipe perfect for a sweet treat or after dinner dessert.
This recipe for biscoff fudge makes a dreamy and creamy sweet treat that only uses 4 ingredients!
What’s more, it only takes about 10 minutes to make. That’s right, if you’re craving for a quick sweet treat or have a last-minute dinner party, then this recipe is definitely for you.
This biscoff fudge has the soft texture of fudge, perfectly complimented by the crunchy of delicious biscoff cookies.
It’s totally addictive, and if you’re like me and my friends and family, you’ll finish this fudge within a few days of making it!
This easy chocolate fudge is perfect if you want to make something as a gift.
What are biscoff cookies?
Lotus biscoff cookies are sweet crisp cookies. These cookies originate from Lembeke, in Belgium.
Biscoff cookies are made using spices to give a unique taste. Imagine a caramel flavored cookie with a hint of cinnamon and other delicious flavors.
You can buy biscoff in cookie form or in a spread form. Biscoff spread has a texture similar to peanut butter.
Why You'll Love This Recipe
- This fudge with biscoff only takes about 10 minutes to make and seconds to devour once set!
- This white chocolate biscoff fudge uses both lotus biscoff biscuits and lotus biscoff spread. It’s a 4 ingredient biscoff fudge recipe that uses one pot, no butter, and does not require baking.
- Only 4 ingredients are needed to make this quick and easy sweet.
- If you don’t have a baking pan to set your fudge, you can use a ready meal tray or takeaway container.
- This recipe is great for beginners.
- Easily scale up this recipe if you want more.
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Sweetened condensed milk: You can substitute a plant based sweetened condensed milk if you want.
- White Chocolate: You can use a white chocolate block, or chocolate chips. If you use a chocolate block, roughly chop up your chocolate before cooking.
- Biscoff Spread: Smooth or crunchy.
- Biscoff Biscuits: If you can’t get biscoff biscuits, you could substitute speculoos to make a speculoos fudge.
Step One: Grease and line a rectangular brownie or baking tin (17cm x 25cm, or 7” x 11”) with parchment paper.
If you don’t have a baking tin, you could use a plastic takeaway container to set your fudge.
Step Two: In a medium sized saucepan, place the condensed milk and white chocolate. Melt the chocolate over low to medium heat.
Stir occasionally to mix the chocolate through the condensed milk and so your mixture doesn’t burn.
If you don’t want to use a saucepan, you can melt your chocolate in the microwave using a microwave safe bowl. Then mix through the condensed milk.
Step Three: Once melted and your mixture is smooth, turn off the heat and add the biscoff spread. Stir until just combined, you don’t want to overmix the spread into the mixture.
Step Four: Next, add half the chopped biscoff biscuits and stir in gently.
Step Five: Pour condensed milk fudge mixture into prepared brownie tin or container and smooth the top until it is level. Then add the remaining biscoff biscuits on top. Gently press them into the fudge.
Place the biscoff fudge with condensed milk in the fridge, covered, for at least 3 to 4 hours, or overnight. Once the fudge has set, cut into pieces.
Tips for Success
- If you don't have a baking tin, you can use a deep plastic takeaway container to set your fudge.
Cost To Make
Estimated cost = $11.25
Substitutions / Variations
Sprinkle hundreds and thousands on top for some color.
You can store this biscoff fudge with condensed milk in an airtight container for up to 2 to 3 weeks.
Lotus biscoff fudge can also be frozen for 2 to 3 months. To defrost, allow the fudge to come to room temperature naturally.
Lotus biscoff is great on it’s own or with a hot cup of tea or coffee. You can use biscoff biscuits for desserts such as fudge or cheesecakes.
Lotus biscoff spread goes great with sweets such as waffles, pancakes, and even overnight oats.
Biscoff cookies have a distinct taste. They are made with spices such as cinnamon, which gives the cookies a caramel like taste.
Biscoff cookies are similar in flavor to speculoos cookies.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Sweet Recipes
- 395 grams (13.93 ounces) sweetened condensed milk
- 500 grams (17.63 ounces) white chocolate chips
- 125 grams (4.41 ounces) biscoff spread smooth or crunchy
- 125 grams (4.41 ounces) biscoff biscuits roughly chopped, divided
- Grease and line a rectangular brownie or baking tin (17cm x 25cm, or 7” x 11”) with parchment paper.
- In a medium sized saucepan, place the condensed milk and white chocolate. Melt the chocolate over low to medium heat. Stir occasionally to mix the chocolate through the condensed milk and so your mixture doesn’t burn.
- Once melted and your mixture is smooth, turn off the heat and add the biscoff spread. Stir until just combined, you don’t want to overmix the spread into the mixture.
- Next, add half the chopped biscoff biscuits and stir in gently.
- Pour mixture into prepared brownie tin and smooth the top until it is level. Then add the remaining biscoff biscuits on top. Gently press them into the fudge. Place in fridge, covered, for at least 3 to 4 hours, or overnight. Once the fudge has set, cut into bite size pieces.
- You can use any size brownie tin that you have on hand, as long as it is not much smaller than 17 cm (7”).
- If you want a thinner pieces of fudge, you can use a bigger brownie tray, likewise if you want thicker pieces of fudge, you can use a smaller brownie tray.
- If you are using a block of white chocolate, break the block into smaller pieces before you use it.
- I cut the biscoff fudge into 3 cm x 2 cm (1.18 inches x 0.78 inches).
- You can easily half or double this recipe for biscoff fudge.
- Store biscoff fudge in an air tight container in the fridge for up to 2 to 3 weeks.