Biscoff Cookie Butter Fudge

There’s something undeniably irresistible about the warm, caramelized aroma that wafts from a pan of melting Biscoff cookie butter and white chocolate—the scent is like toasted brown sugar hugged by vanilla. The first bite is a soft, creamy promise: a melt-in-your-mouth center with flecks of crunchy biscuit that add just the right amount of snap. The texture is lush and velvety, the taste is luxuriously spiced and sweet, and each square feels like a miniature celebration.

This fudge is comfort in edible form: perfect for cozy mornings with coffee, a homemade gift during the holidays, or a show-stopping contribution to a potluck cookie table. If you’re the person who loves combining nostalgia with something a little more refined, you’ll find this recipe particularly satisfying. For a deeper dive into making your own cookie butter from scratch—if you want to compare textures or flavor notes—see this helpful guide to homemade Biscoff spread: homemade Biscoff cookie butter.

At a Glance

Prep Time: 10 minutes
Cook Time: 10 minutes (melting/stirring)
Total Time: ~2 hours 20 minutes (including chilling)
Servings: 16 squares (approx.)
Difficulty Level: Easy — beginner-friendly; no tempering or special equipment needed

Nutrition Highlights

Estimated nutrition per serving (one of 16 squares)

Calories: ~253 kcal
Total Fat: ~11.5 g
Saturated Fat: ~6–7 g (most from white chocolate and Biscoff spread)
Total Carbohydrates: ~33.5 g
Sugars: ~29 g
Protein: ~3.7 g
Fiber: ~0.4 g
Sodium: variable depending on product labels (estimate ~60–120 mg)

Notes on accuracy: These values are estimates calculated from standard product nutrition data and USDA FoodData Central entries for white chocolate, sweetened condensed milk, biscuit spreads, and cookies. For precise values, consult the nutrition labels of the exact brands you use and authoritative databases such as the USDA FoodData Central. Remember this fudge is an indulgent treat high in sugars and saturated fat—enjoy in moderation.

Why You’ll Love It

Irresistible flavor and texture: The cookie butter lends warm, caramelized spice notes that pair seamlessly with creamy white chocolate. Chopped Biscoff biscuits folded through add a satisfying crunch.
Effortless crowd-pleaser: With only a handful of ingredients and no oven required, it’s an excellent choice for last-minute gifting or a sweet component to a dessert platter.
Comfort and nostalgia: The Biscoff flavor evokes biscuits dunked in tea or coffee; this fudge concentrates that cozy feeling into a bite-sized confection.
Versatile: Serve at tea time, slice for holiday boxes, or cube and let guests sprinkle sea salt on top for a sweet-salty contrast.

How to Make Biscoff Cookie Butter Fudge

Ingredients

200g white chocolate
1 can (397g) sweetened condensed milk
200g Biscoff spread (cookie butter)
100g Biscoff biscuits, chopped

Optional ingredients and substitutions

Optional: pinch flaky sea salt to finish on top for contrast
Optional: 1 tsp vanilla extract for extra depth
Substitution: vegan — use dairy-free white chocolate and sweetened condensed coconut milk; ensure Biscoff spread is vegan-friendly (many are)
Substitution: gluten-free — swap the biscuits for a gluten-free speculoos cookie or omit and add 2 tbsp crushed gluten-free cookies

Method & Process

Line a square (about 8-inch / 20cm) baking dish with parchment paper, letting the edges hang over for easy removal.
In a saucepan over low heat, combine the white chocolate and sweetened condensed milk. Stir continuously until the chocolate is fully melted and the mixture is smooth and glossy. Keep the heat low to avoid scorching.
Remove the saucepan from the heat and stir in the Biscoff spread until the mixture is uniform in color and texture. If using, stir in vanilla extract here.
Fold in the chopped Biscoff biscuits gently so you retain some crunchy pieces distributed through the fudge.
Pour the mixture into the prepared dish and spread evenly with a spatula. Smooth the top and, if desired, sprinkle with a pinch of flaky sea salt.
Refrigerate for about 2–3 hours or until completely set.
Lift the set fudge from the dish using the parchment overhang, cut into 16 squares, and serve.

Practical tips

Avoid high heat when melting—white chocolate is sensitive and can seize. Use a low flame or double boiler if preferred.
Don’t overmix after adding biscuits; folding preserves crunchy texture.
If the mixture seems too stiff to pour, warm gently for a few seconds and stir to loosen—don’t overheat.
To get clean cuts, chill fully and wipe a sharp knife with a hot, damp towel between cuts.

Best Pairings

Serve plain as bite-sized squares with a cup of strong espresso or black tea.
Pair with a smear of unsalted butter on toast for an indulgent breakfast treat.
Use as a topping: crumble pieces over vanilla ice cream or swirl into warm brownie batter for a hybrid dessert.
Make a dessert board: pair the fudge with dark chocolate, roasted nuts, and dried fruit to balance sweetness.
For a playful presentation, skewer cubes with fruit and marshmallows for party-friendly skewers.

Shelf Life & Storage

How to Store

Room temperature: If kept in an airtight container out of direct sunlight, fudge will stay fresh 1–2 days (best in cool climates).
Refrigeration: Store in an airtight container in the fridge for up to 2 weeks. Allow to come to room temperature for 10–20 minutes before serving for a softer texture.
Freezer: Wrap squares individually in parchment and store in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Pro Tips & Tricks

Use high-quality white chocolate for the smoothest texture—compound chips can be grainy.
If you want a silkier mouthfeel, add 1 tablespoon of neutral-flavored oil (like light olive or vegetable) when stirring in the Biscoff spread.
For neat presentation, press a few whole biscuit halves on top before chilling.
If your mixture becomes grainy from overheating white chocolate, you can try smoothing it with a teaspoon of hot cream—add a little at a time while stirring off the heat.
For perfectly even squares, use a ruler and a warmed knife to score and cut.

Recipe Variations

Salted Caramel Biscoff: Swirl 2–3 tbsp of warmed caramel sauce into the top before refrigerating, then sprinkle with flaky sea salt.
Chocolate-Biscoff Marble: Use 150g dark chocolate melted and swirl into half the batter before setting for a marbled effect.
Nutty Crunch: Fold in 50g chopped toasted hazelnuts or pecans for added texture and a toasty note.
Vegan version: Use vegan white chocolate and sweetened condensed coconut milk; use gluten-free cookies if needed.
Espresso Kick: Add 1–2 tsp instant espresso powder dissolved in 1 tbsp hot water to the melted mixture for a coffee-laced fudge.

Frequently Asked Questions

Q: Can I substitute milk chocolate for white chocolate?
A: Yes—milk chocolate will yield a deeper, sweeter fudge and slightly different texture. Reduce added sweetness choices (like vanilla) to taste.

Q: My fudge looks grainy—what happened?
A: Graininess usually comes from overheating or seizing white chocolate. Next time melt gently over low heat or use a double boiler. If it happens, try smoothing with a small spoonful of warm cream or oil off the heat.

Q: How do I get perfectly even squares?
A: Chill fully, then use a sharp knife warmed under hot water and wiped dry between cuts. A ruler helps guide even slicing.

Q: Can I make this ahead for gifts?
A: Absolutely. Fudge freezes well for up to 3 months—wrap squares and keep them in a sealed container.

Q: Are there healthier swaps?
A: You can reduce portion size or swap to vegan/low-sugar chocolate alternatives, but this remains an indulgent treat due to condensed milk and cookie butter sugars.

Conclusion

Make a batch of this Biscoff Cookie Butter Fudge when you want a quick, show-stopping homemade sweet that bridges nostalgia with luxe flavor. Share a photo, leave a comment with your favorite tweak, and pass along squares to friends—the joy of this fudge multiplies when it’s shared.

For another easy four-ingredient approach to cookie butter fudge, check out this helpful recipe from Savory Nothings: Easy Cookie Butter Fudge – Savory Nothings.
If you prefer learning by watching, there’s a concise video tutorial that walks through a Biscoff fudge method step by step: Biscoff fudge – How to make easy fudge! Video Tutorial.

Finally, if you try this recipe, consider comparing textures or twist ideas with this guide to other Biscoff fudge approaches: biscoff fudge. Enjoy—and happy fudge-making!