SPREAD LOVE

Short, Catchy Intro:

So you want something outrageously tasty but also stupidly easy to make, right? Same. This Easy Biscoff Fudge is basically dessert magic in a slab. It takes moments to assemble, no candy thermometer drama, and you get that sweet, caramelized Biscoff vibe without a trip to pastry school. If you like white chocolate, cookie butter, and the kind of comfort that sticks to your fingers, you are about to be very happy.

Oh and if you need a snack to bring to a picnic or a small thing to smuggle into movie night, this fudge behaves like a diva only until it meets your fridge. Also FYI I once hid a pan of this in the back of the fridge and pretended I was surprised it vanished. Not ashamed.

Want something savory to balance all that sugar? Try these awesome cold appetizers when you get a break from sweets cold summer dips for pairing ideas.

Why This Recipe is Awesome

It is idiot proof. Even I did not mess it up and I sometimes burn water.
No baking, no oiling of tins, no crying over sugar halos. Heat, stir, chill, cut. Repeat if necessary.
The texture sits perfectly between creamy fudge and soft sliceable candy. You get that melt-in-your-mouth thing but with a little chew from crushed biscuits.
It uses pantry heroes: sweetened condensed milk and white chocolate chips. These two make chemistry that should be illegal.
It makes a gorgeous gift. Wrap in parchment and watch people swoon. Or hoard it. I will not judge you.

Ingredients You’ll Need

1/2 cup (113g) unsalted butter
397g (14 oz) can sweetened condensed milk
400g (2 cups + 3 tbsp) white chocolate chips
100g (½ cup) Biscoff spread
1 teaspoon vanilla extract
0.5 tsp salt (optional)
130g (1 cup + ⅓ cup) Biscoff biscuits, crushed

Step-by-Step Instructions

Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting.
Melt Butter and Condensed Milk
In a heavy-bottomed saucepan over medium-low heat, melt 1/2 cup unsalted butter with the 397g can of sweetened condensed milk, stirring constantly until completely smooth and homogeneous 3 to 5 minutes.
Melt White Chocolate
Add 400g white chocolate chips to the saucepan. Continue stirring constantly over medium-low heat until the chocolate is fully melted, smooth, glossy, and lump-free 5 to 7 minutes. Scrape bottom and sides frequently.
Remove from Heat
Once the white chocolate is fully melted and integrated, immediately remove the saucepan from the heat to prevent overcooking.
Infuse Biscoff Flavor
Stir in 100g Biscoff spread, 1 teaspoon vanilla extract, and 0.5 tsp salt until the mixture is perfectly smooth and uniformly colored and textured.
Pour into Pan
Immediately pour the thoroughly combined fudge mixture into the prepared 8×8-inch pan. Spread evenly with a spatula, ensuring it fills all corners and has a smooth top surface. Gently tap the pan to release any trapped air bubbles.
Add Biscoff Topping
Generously sprinkle the 130g crushed Biscoff biscuits evenly over the top of the warm, unset fudge. Gently press them down to ensure they adhere as the fudge sets.
Chill and Set
Transfer the pan to the refrigerator and chill for at least 2 to 3 hours, or preferably overnight, until the fudge is completely firm and sliceable. For ultimate smooth and creamy fudge, the refrigerator is best.
Cut and Serve
Once firm, lift the fudge from the pan using the parchment paper overhangs. Place on a cutting board, peel off parchment, and cut into 1-inch squares using a sharp knife that has been run under hot water and wiped dry. Wipe the knife after every few cuts for smooth, neat edges.
Store Leftovers
Store leftover Easy Biscoff Fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. It also makes a fantastic homemade gift!

Common Mistakes to Avoid

Thinking heat is optional. Turn the burner on low and stir. No cheating. If you heat too fast you will scorch or seize chocolate. Not fun.
Skipping the heavy-bottomed pan. That thin saucepot will create hot spots and ruin the smooth texture. Buy one, use it.
Walking away when the chips go in. Keep stirring. Chocolate is drama queen material.
Not tapping the pan. Air bubbles love to hide and make ugly holes in your fudge surface. Tap once or twice like you’re calming it down.
Cutting too early. Give it time to set. Slice a cold, firm fudge and your squares will be prettier and less crumbly.
Using low quality white chocolate and then blaming the recipe. Bad chocolate equals sad fudge. Use decent chips.

Alternatives & Substitutions

No Biscoff spread on hand? Use peanut butter, almond butter, or Nutella for a different but equally addictive profile. IMO Nutella will change the vibe to hazelnut heaven.
Want a darker, less sweet version? Swap half the white chocolate for milk chocolate or semi sweet chips. You will lose the bright white look but gain depth.
Vegan version? Use plant based margarine and vegan condensed milk substitutes, plus dairy free white chocolate. Results vary but hey, experimentation is allowed.
Crushed biscuits swap? Use graham crackers, shortbread, or digestive biscuits. Each gives a slightly different crunch and flavor.
No can of sweetened condensed milk? Do not attempt to make it from scratch unless you like long laundry lists of steps. Buy the can, it saves dignity and time.
Want crunch inside the fudge? Reserve a few tablespoons of crushed Biscoff and fold them into the fudge before pouring. Yummier texture guaranteed.

FAQ

Q Will my fudge be too sweet?
A Possibly if you are a person who eats lemons for dinner. But the Biscoff and salt balance the white chocolate. Want less sweet? Try adding a little less white chocolate and a touch more salt.

Q Can I melt the chocolate in the microwave instead?
A You can, but go low and slow. Microwave in 20 second bursts, stir in between, and do not walk away. I prefer the stovetop for control but the microwave works if you babysit.

Q How thick should I spread the fudge in the pan?
A About 1 to 1.5 inches thick. That gives you a nice balance between creamy center and biscuit topping. Thin layers set faster but feel less decadent.

Q Can I freeze this fudge?
A Yes you can. Wrap tightly and freeze up to 3 months. Thaw in the fridge before serving for best texture.

Q Do I have to press the crushed biscuits in?
A Pressing gently helps them stick. If you just sprinkle they might fall off later. Press once, not like you are compacting soil for a bonsai tree.

Q Can I add mix ins like nuts or toffee?
A Totally. Fold small amounts of chopped nuts, toffee bits, or mini chips into the warm fudge before pouring. Do not overload or it will not set well.

Q Why did my fudge not set?
A Most likely you did not chill it long enough or you used too much liquid. Make sure you followed measurements and give it time in a cool fridge.

Final Thoughts

This Easy Biscoff Fudge does that rare thing where effort and reward are perfectly balanced. You put in a little stirring, a short wait, and out comes something impressive and addictive. Make it for friends, for gifts, or just for a very good day snack. You deserve a win and some sticky fingers. Now go impress someone or yourself with your new culinary superpower. You earned it.

Conclusion

If you want variations and visual cues, check out this version with extra tips from Easy Biscoff Fudge – Sugar Salt Magic for inspiration. For another take using fewer ingredients and a slightly different method see Easy 5-Ingredient Biscoff Fudge – Sugar and Soul for a simple riff.