There's something truly irresistible about creamy, melt-in-your-mouth fudge with a hint of spiced caramel — that's exactly why you'll adore this Biscoff Fudge Squares Recipe. It’s like cozying up with your favorite sweet treat, elevated by that uniquely addictive Biscoff flavor.
Jump to:
Why You'll Love This Recipe
From the first time I made these fudge squares, I was hooked — and I bet you will be, too. The marriage of silky white chocolate and that nutty, spicy Biscoff spread hits all the right notes. Plus, they’re surprisingly simple to whip up, making them the ultimate go-to for impressing guests or indulging yourself.
- Effortless Deliciousness: Only a handful of ingredients and a quick melt-and-mix method get you rich, luscious fudge fast.
- Perfect Balance of Flavors: The creamy sweetness of white chocolate paired with the warm, spiced cookie flavor makes every bite addictive.
- Texture that Wows: Crunchy Biscoff cookie bits folded in and sprinkled on top add the perfect contrast to the smooth fudge.
- Easy to Customize: You can tailor the fudge thickness, toppings, or even swap spreads without losing that signature Biscoff goodness.
Ingredients & Why They Work
The magic of this Biscoff Fudge Squares Recipe is all in the few quality ingredients working harmoniously. Each one brings unique richness, sweetness, and texture that’s hard to beat.
- White baking chocolate: This forms the creamy base; use good quality for smooth melting and a clean, sweet flavor that pairs beautifully with Biscoff.
- Sweetened condensed milk: Acts as the luscious binder that makes the fudge irresistibly soft and chewy without fuss.
- Biscoff spread: The star ingredient that infuses the fudge with that warm, caramelized cookie spice everyone loves.
- Salt: Just a pinch to balance sweetness, enhancing the fudge’s overall flavor depth.
- Biscoff cookies: Chopped into bits, these bring that iconic crunch and accentuate the Biscoff flavor throughout the fudge and on top.
Make It Your Way
I love sharing this fudge just as it is, but don’t hesitate to tweak things to fit your taste or occasion. This recipe’s straightforward base is perfect for your own creative spin.
- Variation: Once, I swapped half the white chocolate for milk chocolate to create a creamier, less sweet profile—perfect if you prefer something a tad more mellow.
- Dietary Swap: Using dairy-free white chocolate and condensed coconut milk lets you make a vegan-friendly version that’s just as yummy.
- Seasonal Touch: Adding a sprinkle of cinnamon or nutmeg on top takes this fudge from everyday treat to holiday showstopper.
Step-by-Step: How I Make Biscoff Fudge Squares Recipe
Step 1: Prep Your Pan for Easy Release
I always line my 8-inch square baking pan with parchment paper before starting. It’s a small step but makes lifting out the fudge squares a breeze — no sticky fingers or broken bits!
Step 2: Melt the Ingredients Gently
Combine white baking chocolate, sweetened condensed milk, Biscoff spread, and salt in a large microwave-safe bowl. I microwave in 30-second bursts, stirring in between to keep everything silky. Watch closely — you want everything melted smoothly without overheating.
Step 3: Fold in Cookies and Layer
Stir half the chopped Biscoff cookies right into the warm fudge mixture — it adds that lovely crunch inside. Pour the mixture into your prepared pan, smooth the top, then sprinkle the rest of the cookie pieces on top. Press down gently so they stick.
Step 4: Chill Until Firm
Pop the fudge in the fridge and let it set for at least 2 hours. It’s hard to wait, but trust me, patience means perfect creamy, sliceable squares!
Top Tip
After making this fudge a bunch of times, I’ve picked up a few tricks to get it just right every time.
- Gentle Melting: Avoid rushing the melting process. Low and slow (or short microwave intervals) keeps the chocolate smooth and prevents seizing.
- Cookie Texture: Don’t over-chop the Biscoff cookies—they should be chunky enough to add texture, not just dust.
- Pressing the Topping: Press the cookies on top lightly so they don’t sink but stick well—otherwise, they’ll fall off when you slice.
- Using a Double Boiler: If you’re wary of microwaves, I love the double boiler method for better heat control.
How to Serve Biscoff Fudge Squares Recipe
Garnishes
I usually keep it simple with a drizzle of extra melted Biscoff spread on top — it adds a glossy, rich finish and ups the flavor punch. Sometimes I sprinkle a tiny pinch of crushed sea salt for contrast, which is fantastic too.
Side Dishes
These fudge squares are perfect alongside a steaming cup of coffee or chai tea — the spices in the drink and fudge complement each other beautifully. They also make a delightful finish to a casual brunch or holiday dessert platter.
Creative Ways to Present
For parties, I like arranging the fudge squares on a tiered dessert stand or wrapping individual pieces in wax paper tied with twine for cute giveaways. Adding fresh edible flowers or cinnamon sticks as accents really makes them pop visually.
Make Ahead and Storage
Storing Leftovers
The key to keeping these fudge squares fresh is an airtight container in the fridge. They stay perfectly soft yet firm, and I usually enjoy them for up to a week — if they last that long!
Freezing
I’ve frozen these fudge squares several times without sacrificing texture or flavor. My trick is to freeze them first laid out individually on a baking sheet, then transfer to a sealed container or Ziploc bag. That way they don’t stick together, and you can grab just the amount you want later.
Reheating
When you’re ready to enjoy frozen fudge, let the squares thaw in the fridge for a few hours or simply sit at room temperature for about 20 minutes. I find microwaving gently for a few seconds helps soften them if desired, but be careful not to melt them completely.
Frequently Asked Questions:
You can, but it will change the flavor and texture. White chocolate provides a creamy sweetness that balances the spiced Biscoff spread. If you prefer, substitute with milk chocolate—just expect a slightly richer and less sweet fudge.
No worries! Speculoos spread is a great substitute as it has similar flavors. Alternatively, you can try making your own by blending ground Biscoff cookies with a little oil, although it won’t be quite as smooth.
Using a 9-inch pan will result in thinner fudge squares as the same amount of mixture spreads out more. If you prefer thicker squares, stick with the 8-inch pan or consider increasing the batch size slightly.
Yes! The salt just helps enhance the sweetness and depth of flavor, but leaving it out won’t ruin your fudge. It’ll still taste delicious, especially with the natural caramel notes of Biscoff.
Final Thoughts
I honestly don’t make fudge very often, but every time I do, it’s this Biscoff Fudge Squares Recipe that I come back to. It’s comforting, utterly delicious, and so simple that even on a busy day, I can pull together a tray — which always becomes the star of the snack table or a thoughtful homemade gift. Give it a try, and I promise you’ll be sharing it with friends and family in no time.
Print
Biscoff Fudge Squares Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 10 minutes
- Yield: 25 pieces
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This Biscoff Fudge is a creamy, indulgent treat combining smooth white chocolate, sweetened condensed milk, and the unique caramelized flavor of Biscoff spread with crunchy Biscoff cookies for added texture. Perfect for a sweet snack or dessert, this fudge sets in the fridge and can be easily sliced into squares to share.
Ingredients
Main Ingredients
- 14 ounces white baking chocolate broken into smaller pieces
- 14 ounces sweetened condensed milk
- ⅓ cup Biscoff spread plus more for topping if desired
- ⅛ teaspoon salt
Mix-ins and Topping
- 8 Biscoff cookies roughly chopped, divided
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper and set aside, ensuring the fudge can be easily removed once set.
- Melt Ingredients: In a large microwave-safe bowl, add the white chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring well between each, until the chocolate is completely melted and the mixture is smooth and creamy.
- Mix Cookies Into Fudge: Stir half of the roughly chopped Biscoff cookies into the melted fudge mixture, ensuring they are evenly distributed for texture.
- Pour and Top: Spoon the fudge mixture into the prepared baking pan and smooth the top using a rubber spatula. Sprinkle the remaining chopped Biscoff cookies evenly over the surface and press them gently so they stick into the fudge.
- Chill and Set: Place the pan in the refrigerator for at least 2 hours to allow the fudge to fully set and firm up before slicing into small squares.
- Optional Topping: For extra flavor and decoration, drizzle additional melted Biscoff spread over the fudge before slicing and serving.
Notes
- Storage: Store fudge in an airtight container in the refrigerator to keep it fresh for up to 1 week.
- Freezing: Freeze fudge slices by flash-freezing on a baking sheet first to prevent clumping, then transfer to an airtight container or zipper bag. Keep frozen for up to 3 months.
- Double Boiler Method: Melt white chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl set over simmering water, stirring occasionally, as an alternative to the microwave method.
- Pan Size Variation: Using a 9-inch square pan will produce thinner fudge.
- Substitutions: Speculoos spread can be used if Biscoff spread is unavailable.
- Salt Option: Salt enhances the sweetness but can be omitted without significant flavor loss.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 45 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
Leave a Reply