Biscoff Cookie Butter Fudge made with condensed milk, white chocolate, Biscoff spread, and crunchy biscuits for a rich, creamy no-bake treat.
I still laugh thinking about how this Biscoff Cookie Butter Fudge even entered my life. It wasn’t planned—not in the “I’ve been dreaming of this recipe for years” kind of way people sometimes pretend. Nope. This fudge was born out of a mood. One of those evenings where you’re tired but also weirdly inspired… or maybe just hungry in a very specific, “I want something comforting but also exciting” sort of way.
I remember it was raining—really raining, like the kind that makes your windows sound like they’re applauding something. And I was in the kitchen wearing the most unflattering pajama pants I own, stirring a pot of white chocolate and condensed milk with zero expectations. Then I reached into the cupboard and saw the Biscoff jar. Honestly? The jar looked like it actually winked at me. You know that feeling when an ingredient practically volunteers itself? That was the vibe.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And when the fudge finally set and I cut that first little square, it was like—oh. Oh this is good-good. Not “I’ll make this again next winter if I remember,” but “I should probably text someone immediately and tell them I’ve discovered something important.” I’m not saying it changed my life… but I am saying it paved the way for an entire holiday season where people asked me, with unnerving seriousness, “Are you bringing the Biscoff fudge again?”
Food has a funny way of becoming part of your personal timeline, doesn’t it? I can’t make this fudge now without remembering that rainy night, the soft lamp glow in the kitchen, the taste of something warm and spiced and unexpectedly nostalgic. It’s dessert, yes—but also a tiny place in time I can revisit whenever I want.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Biscoff Cookie Butter Fudge Recipe?
There’s something almost unfair about how easy this fudge is compared to how showstopping it tastes. Like… why aren’t more desserts this uncomplicated? It’s creamy and rich but not overwhelmingly sweet. It has that warm, almost cozy cinnamon-caramel flavor from the Biscoff spread, plus those little crunchy cookie bits that make each bite feel like it’s telling a story.
And honestly, I love that it’s a no-thermometer, no-panic, no-“Did I reach soft-ball stage?” recipe. I’ve had enough moments hovering over bubbling sugar like I was about to disarm a bomb. This fudge? This fudge just lets you live.
Ingredient Notes:
Let’s walk through this like two friends peeking at the ingredient list and making little comments as we go:
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Condensed Milk
The thick, glossy sweetener that doubles as the foundation of the fudge. Half dessert, half emotional support substance. -
White Chocolate
It melts like a dream and makes the fudge ultra creamy. If it’s slightly cheap chocolate, don’t stress—life is too short. -
Biscoff Spread
The soul of the entire operation. Smooth or crunchy—pick your personality for the day. -
Chopped Biscoff Biscuits
Texture! Crunch! That satisfying “snap” when you bite into the fudge. Plus, they make the finished squares look professional… even if the rest of the process is controlled chaos.
How To Make Biscoff Cookie Butter Fudge?
You know when recipes talk to you like you’re opening a Parisian bakery? Yeah, no. Let’s do this the human way.
Step 1: Prepare the Tin
Line a 9×9 tin with parchment paper. Let it hang over the edges a little—it’s your built-in handle later. Future you will say thank you.
Step 2: Melt the Chocolate + Condensed Milk
Into the pot they go. Low heat is key unless you enjoy the smell of scorched dairy. (I do not.) Stir gently. No need to overthink it.
Step 3: Add the Biscoff Spread
Off the heat, add the Biscoff. Fold it in like you’re tucking a blanket around a tiny dessert baby. Don’t overmix unless you want a perfectly uniform fudge—but personally? I like the little swirls. They have personality.
Step 4: Microwave Method (For Chaos Days)
If the stove feels emotionally overwhelming, do everything in a microwave-safe bowl in short bursts. Just don’t walk away. Microwave chocolate has trust issues.
Step 5: Add the Chopped Biscuits
Stir them in gently. You want chunks—not crumbs. Think rustic, not dusty.
Step 6: Pour, Smooth, Pray It Sets
Into the tin it goes. Smooth the top. It never looks perfect and doesn’t need to.
Want To Save This Recipe?
Step 7: Let It Set
Pop it into the fridge for at least 3 hours or freezer for faster gratification. Overnight is ideal, but I’ve absolutely cut into it early out of impatience. No regrets.
Storage Options:
Store your Biscoff Cookie Butter Fudge in an airtight container in the fridge for up to 2 weeks (it won’t last). Freeze up to 2 months. Thaw in the fridge if you’re somehow practicing self-control.
Variations and Substitutions:
Let’s embrace a little creativity:
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Drizzle melted chocolate on top because we deserve nice things.
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Add nuts for crunch (almonds + Biscoff = yes).
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Mix in a swirl of caramel or peanut butter.
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Swap white chocolate for dark if you’re craving depth and drama.
There’s no wrong answer. Well, probably some wrong answers, but we’ll pretend there aren’t.
What to Serve with Biscoff Cookie Butter Fudge?
This fudge is surprisingly social:
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Coffee (always)
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Hot chocolate
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A sweet holiday snack board
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Ice cream
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The quiet moments between responsibilities
Frequently Asked Questions:
Why didn’t mine set?
Probably overheated chocolate. Or maybe the fudge gods were having an off day. Pop it in the freezer.
Can I swap the white chocolate?
Sure—just know it’ll change the vibe. Still delicious though.
Clean slices?? How??
Hot knife. Wipe between cuts. Trust the process.
If you make this Biscoff Cookie Butter Fudge, I hope it becomes one of those recipes you return to whenever you need comfort, or sweetness, or just something to make you feel a bit more human in a world that is often… a lot.
Tell me how yours turns out—and whether you ate more “taste tests” than you planned. I always do.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Biscoff Cookie Butter Fudge
Ingredients
Fudge Base
- 395 g sweetened condensed milk one tin
- 500 g white chocolate chopped
- 125 g Biscoff spread smooth or crunchy
- 125 g Biscoff biscuits chopped
Instructions
Prepare the Tin
- Line a 9×9-inch square tin with parchment paper, ensuring the paper extends slightly beyond the edges for easy removal after the fudge has set.
Melt the Chocolate and Condensed Milk
- Place the chopped white chocolate and condensed milk into a heavy-based saucepan. Melt the mixture over low heat, stirring frequently to prevent scorching and to ensure the chocolate melts uniformly.
Incorporate the Biscoff Spread
- Remove the saucepan from the heat. Add the Biscoff spread and fold gently until partially combined. Avoid excessive mixing to maintain a light marbled effect throughout the fudge.
Microwave Method (Alternative Option)
- If preferred, combine the white chocolate, condensed milk, and Biscoff spread in a microwave-safe bowl. Heat in short intervals on low power, stirring between each interval until the mixture is smooth and fully melted.
Add the Chopped Biscuits
- Stir the chopped Biscoff biscuits into the warm mixture until they are evenly distributed. Ensure the mixture remains cohesive and well-blended.
Transfer to the Tin
- Pour the mixture into the prepared tin. Smooth the top using a spatula to create an even layer.
Set the Fudge
- Refrigerate or freeze the filled tin for 3–4 hours, or leave it to set overnight for optimal firmness.
Slice and Serve
- Once fully set, lift the fudge from the tin using the parchment paper. Cut into evenly sized squares and serve as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
