There’s something irresistibly nostalgic and comforting about homemade fudge, especially when it’s infused with the spicy-sweet magic of Biscoff cookies. This Biscoff Fudge Squares Recipe brings that exact cozy feeling, combining creamy white chocolate and that signature Biscoff spread into squares you’ll want to sneak one after another.

The image shows several square pieces of dessert stacked on a white plate. Each piece has a creamy, light beige base mixed with chunks of crumbly, light brown cookie bits inside. On top of the squares, there is a drizzle of smooth, caramel-colored sauce that flows down the sides. The background has a soft white marbled texture, giving a clean and bright look. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Biscoff Fudge Squares Recipe
Top Tip
How to Serve Biscoff Fudge Squares Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Fudge Squares Recipe

Why You'll Love This Recipe

I’m honestly a huge fan of fudge, but this Biscoff version has a way of standing out in the best way possible. It’s creamy, a little crunchy from the cookies, and just sweet enough without being overwhelming, so you keep going back for more without feeling guilty.

Easy to Make: You only need a few ingredients and about 10 minutes of hands-on time to whip this up.
Unique Flavor Profile: That warm, caramelized Biscoff flavor shines through every bite.
Textural Contrast: The mix of super-smooth fudge and crunchy Biscoff cookie bits is pure delight.
Perfect for Gifting or Parties: These squares look beautiful and taste gourmet without the fuss.

The image shows a white plate full of square dessert bars stacked on top of each other. Each bar has two layers: a smooth, pale cream base and a light drizzle of caramel sauce on top. Crumbled cookie pieces are scattered over the bars, adding a rough texture and contrast to the smooth cream layer. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Biscoff Fudge Squares Recipe plays an important role, from creating the perfect silky texture to adding that signature flavor punch. Here’s what to keep in mind when shopping and prepping.

Flat lay of white baking chocolate broken into smaller pieces, a small white bowl of sweetened condensed milk, a small white bowl of smooth Biscoff spread, a small mound of fine sea salt, and a neat pile of whole Biscoff cookies alongside some roughly chopped Biscoff cookie pieces arranged symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White baking chocolate: White chocolate melts smoothly, giving that creamy base to the fudge without bitterness.
Sweetened condensed milk: It’s the magic that sweetens and binds everything together, resulting in that classic fudge richness.
Biscoff spread: Integral to delivering the spiced, caramel flavor that makes this fudge special. If you can’t find Biscoff, Speculoos spread is a great substitute.
Salt: Just a pinch enhances all the sweetness and deepens the flavors—don’t skip it unless you really prefer no salt.
Biscoff cookies: Roughly chopped for adding delightful crunch and extra bursts of that beloved cookie taste right inside and on top.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Biscoff Fudge Squares Recipe is how easy it is to tweak for your tastes. I love playing with toppings or even folding in extra mix-ins, so you can really make it your own treat.

Variation: I once stirred in a handful of mini chocolate chips along with the cookie pieces and it added a lovely little chocolate surprise in every bite.
Dairy-Free Option: If you swap out regular white chocolate and condensed milk for dairy-free versions, you can enjoy this fudge even if you’re avoiding dairy.
Nut Add-Ins: Toasted pecans or almonds add a fantastic crunch and depth if you enjoy nutty flavors paired with Biscoff.

Step-by-Step: How I Make Biscoff Fudge Squares Recipe

Step 1: Prep Your Pan

Start by lining an 8-inch square baking pan with parchment paper. I find the parchment makes it so much easier to lift the fudge out in one perfect block once it’s set, plus cleanup is a breeze.

Step 2: Melt and Mix the Base

In a large microwave-safe bowl, combine your white chocolate pieces, sweetened condensed milk, Biscoff spread, and a pinch of salt. Microwave in 30-second bursts, stirring in between until everything melts together smoothly. This step is key—you don’t want to rush or overheat because white chocolate can seize easily.

Step 3: Add Cookie Crunch

Once your smooth fudge base is ready, stir in half of the chopped Biscoff cookies. This creates delicious little cookie pockets inside the fudge. Pour the mixture into your lined pan and smooth the top with a spatula.

Step 4: Top and Chill

Sprinkle the remaining chopped Biscoff cookies over the top, pressing them gently into the fudge. Then pop the whole tray in the fridge for at least 2 hours to set. I usually leave it overnight because the flavor deepens and slicing gets so much easier.

Step 5: Slice and Serve

Before cutting, I like to drizzle a little extra melted Biscoff spread over the top, just to amp up the wow factor. Use a sharp knife and warm it slightly under hot water, wiping dry before slicing to get those clean fudge squares.

Top Tip

Through making this Biscoff Fudge Squares Recipe several times, I've learned a few tricks that make all the difference in your final fudge:

Gentle Melting: Take your time melting the chocolate and Biscoff spread in short bursts—rushing this step can cause the chocolate to seize, ruining the texture.
Cookie Texture: Chop your Biscoff cookies unevenly—some bigger chunks and some smaller—this contrast creates a better mouthfeel in the fudge.
Chill Time Matters: Don’t skip or shorten the chilling step; it’s essential for getting those clean, perfect squares.
Sharp Knife Warm-Up: Running your knife under hot water and drying it before slicing helps avoid crumbling edges.

How to Serve Biscoff Fudge Squares Recipe

Garnishes

I’m all about simplicity here—the fudge stands on its own. But sometimes I sprinkle a few crushed Biscoff cookie crumbs or lightly dust with cinnamon on top for an extra cozy look and flavor. If I’m feeling fancy, a drizzle of melted dark chocolate pairs beautifully.

Side Dishes

This fudge is fantastic alongside a cup of black coffee or spiced chai tea—the bittersweet liquid contrasts so nicely with the sweetness. It’s also a lovely dessert companion to a scoop of vanilla ice cream for a simple yet indulgent treat.

Creative Ways to Present

When I’ve served these at gatherings, I arrange the squares on elegant trays, layering with parchment or doilies. For gift-giving, I wrap individual squares in wax paper and tie with twine—people love the handmade touch. You could also stack them into a small jar layered with crushed cookies for a pretty gift.

Make Ahead and Storage

Storing Leftovers

I keep leftover fudge in an airtight container in the fridge. It stays perfectly fresh for about a week, although let’s be honest, it rarely lasts that long at my house.

Freezing

Yes, you can freeze these squares! I recommend freezing them individually on a baking sheet first, then transferring to a sealed container or freezer bag. This stops them from sticking together and makes it easy to grab a square or two when you want a quick sweet fix. They’ll keep for up to 3 months frozen.

Reheating

If you want a softer fudge experience after freezing, take the squares out and let them thaw at room temperature for 15-20 minutes. I usually don’t heat them as they’re best enjoyed chilled or at room temp to keep that perfect texture.

Frequently Asked Questions:

Can I use milk or dark chocolate instead of white chocolate?

White chocolate gives this fudge its creamy, mellow base that's slightly sweeter, which pairs perfectly with Biscoff's unique flavor. You can experiment with milk or dark chocolate, but the taste and texture will be different — darker and less sweet. If you do try, melt carefully to avoid scorching.

My fudge turned grainy or didn’t set properly—how can I fix this?

Grainy fudge or one that won't set usually means the chocolate overheated or the proportions were off. Always melt gently in short bursts and stir well. Also, chilling the fudge long enough, at least 2 hours or overnight, is crucial for it to set. Using a kitchen scale to measure ingredients helps too.

Can I make this fudge without sweetened condensed milk?

Sweetened condensed milk is key for the creamy texture and sweetness, so leaving it out isn't recommended unless you use a substitute specifically meant for fudge. You could try evaporated milk mixed with sugar, but results may vary. For best results, stick with condensed milk in this recipe.

What can I do if I can’t find Biscoff spread?

If Biscoff spread is tricky to find, Speculoos spread is a perfect substitute since it has a similar flavor profile. Alternatively, you might try making your own by blending crushed Biscoff cookies with a bit of melted butter or vegetable oil until creamy.

Final Thoughts

Making this Biscoff Fudge Squares Recipe has been one of my favorite quick dessert adventures. It’s a recipe that feels fancy enough to impress guests but is so simple you can whip it up during a quick afternoon craving. Whether you’re gifting it or keeping it all to yourself, these fudge squares always bring a little extra joy to the day. I really hope you try making them—I think you’re going to love the cozy comfort packed into every bite.