Short description
This indulgent Biscoff fudge combines creamy white chocolate, sweetened condensed milk, and rich Biscoff spread with crunchy Biscoff cookies for a melt-in-your-mouth treat that’s easy to make and irresistible to eat.
Why You’ll Love This Recipe
- Decadent and creamy: The blend of white chocolate and sweetened condensed milk creates a smooth, melt-in-your-mouth fudge.
- Rich, spiced flavor: Biscoff spread and cookies add a unique spiced caramel flavor that perfectly complements the white chocolate.
- No-bake: This recipe doesn’t require an oven, making it a quick and easy treat to whip up.
- Perfect for sharing: The simple 8×8-inch pan yields 16 square servings, ideal for gatherings, parties, or as a gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 can sweetened condensed milk (300g)
- 2 packages white chocolate chips (400g)
- 2/3 cup Lotus Biscoff spread
- 125g Lotus Biscoff cookies, chopped
Directions
- Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge later.
- In a double boiler, melt the sweetened condensed milk and white chocolate chips over medium-low heat, stirring constantly until smooth. Alternatively, melt in a microwave-safe bowl in 30-second intervals, stirring well after each, until fully melted and smooth.
- Remove the mixture from heat and stir in the Biscoff spread until completely smooth and well combined.
- Add most of the chopped Biscoff cookies into the fudge mixture, leaving some to sprinkle on top for decoration. Stir to evenly distribute.
- Pour the fudge mixture into the prepared baking dish, using a spatula to spread it out evenly.
- Sprinkle the remaining crushed Biscoff cookies over the top, pressing them gently into the surface of the fudge. For an extra touch of flavor, drizzle more Biscoff spread over the top if desired.
- Place the pan in the refrigerator and chill for at least 2 hours or until the fudge has set and is firm to the touch.
- Once chilled, remove the fudge from the pan using the parchment paper overhang. Slice into 16 squares or your desired size.
Servings and timing
- Serves 16 (depending on your preferred portion size)
- Prep time: ~10 minutes
- Chill time: 2 hours
Variations
- Chocolate variations: Swap the white chocolate for milk chocolate or dark chocolate chips for a different flavor profile.
- Nutty twist: Add some chopped walnuts, almonds, or hazelnuts to the fudge for extra texture and flavor.
- Swirl effect: Drizzle melted dark chocolate or more Biscoff spread over the top before chilling for a marbled look.
- Vegan version: Use dairy-free white chocolate chips and a non-dairy sweetened condensed milk substitute for a vegan-friendly version.
Storage/Reheating
- Refrigeration: Store the fudge in an airtight container in the refrigerator for up to 1 week.
- Freezing: This fudge freezes well. Wrap it tightly in plastic wrap and store in a zip-top bag for up to 3 months.
- Reheating: The fudge is best served chilled. If you’d like to warm it slightly before serving, heat it in the microwave for 10-15 seconds.
FAQs
1. Can I use regular chocolate chips instead of white chocolate chips?
Yes, you can use milk or dark chocolate chips, but the flavor and texture will be different. White chocolate pairs best with the sweet Biscoff spread.
2. Can I make this fudge without Biscoff spread?
You can substitute Biscoff spread with other cookie butters or even peanut butter, but the flavor will change. The Biscoff spread gives this fudge its signature spiced caramel taste.
3. Can I add more cookies to the fudge?
Absolutely! If you love the crunch of Biscoff cookies, feel free to add more chopped cookies into the mixture. Just be mindful of the consistency.
4. Do I need to use a double boiler to melt the chocolate?
No, you can melt the chocolate in the microwave, but be sure to stir every 30 seconds to avoid overheating and burning the chocolate.
5. How can I tell if the fudge has set?
The fudge should be firm to the touch and hold its shape when sliced. If it’s still soft or gooey, chill it for a little longer.
6. Can I make this fudge ahead of time?
Yes! This fudge is perfect for making ahead. It keeps well in the fridge and even improves in flavor as it sits for a day or two.
7. Can I use any other cookies in place of Biscoff cookies?
Yes, you can use other spiced cookies, graham crackers, or even shortbread for a different flavor. Biscoff cookies, however, give it a unique caramelized taste.
8. How should I store leftover fudge?
Store leftover fudge in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
9. Can I use a larger or smaller baking pan?
If you use a larger pan, the fudge may be thinner, and you may need to adjust the chilling time. If you use a smaller pan, the fudge will be thicker and may need a bit more time to chill.
10. Can I drizzle extra Biscoff spread on top?
Yes! Drizzling extra Biscoff spread on top adds more flavor and makes the fudge look even more appealing.
Conclusion
This Biscoff fudge is the perfect treat for anyone who loves the iconic flavor of Lotus Biscoff cookies. With a creamy, rich base and crunchy cookie pieces throughout, it’s a delightful, easy-to-make dessert that will satisfy any sweet tooth. Perfect for holiday gifting or enjoying as a special treat, this fudge is sure to become a favorite in your dessert repertoire.
Print
The Best Biscoff Fudge
- Total Time: 2 hours (Chill Time)
- Yield: 16 squares
- Diet: Vegetarian
Description
This indulgent Biscoff fudge combines creamy white chocolate, sweetened condensed milk, and rich Biscoff spread with crunchy Biscoff cookies for a melt-in-your-mouth treat that’s easy to make and irresistible to eat.
Ingredients
1 can sweetened condensed milk (300g)
2 packages white chocolate chips (400g)
2/3 cup Lotus Biscoff spread
125g Lotus Biscoff cookies, chopped
Instructions
- Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on the sides for easy removal of the fudge later.
- In a double boiler, melt the sweetened condensed milk and white chocolate chips over medium-low heat, stirring constantly until smooth. Alternatively, melt in a microwave-safe bowl in 30-second intervals, stirring well after each, until fully melted and smooth.
- Remove the mixture from heat and stir in the Biscoff spread until completely smooth and well combined.
- Add most of the chopped Biscoff cookies into the fudge mixture, leaving some to sprinkle on top for decoration. Stir to evenly distribute.
- Pour the fudge mixture into the prepared baking dish, using a spatula to spread it out evenly.
- Sprinkle the remaining crushed Biscoff cookies over the top, pressing them gently into the surface of the fudge. For an extra touch of flavor, drizzle more Biscoff spread over the top if desired.
- Place the pan in the refrigerator and chill for at least 2 hours or until the fudge has set and is firm to the touch.
- Once chilled, remove the fudge from the pan using the parchment paper overhang. Slice into 16 squares or your desired size.
Notes
Chocolate variations: Swap the white chocolate for milk chocolate or dark chocolate chips for a different flavor profile.
Nutty twist: Add some chopped walnuts, almonds, or hazelnuts to the fudge for extra texture and flavor.
Swirl effect: Drizzle melted dark chocolate or more Biscoff spread over the top before chilling for a marbled look.
Vegan version: Use dairy-free white chocolate chips and a non-dairy sweetened condensed milk substitute for a vegan-friendly version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200 kcal
- Sugar: 22 g
- Sodium: 40 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
