Biscoff Fudge. That’s all I’m gonna say. If you haven’t yet fallen in love with these caramelized, spiced little biscuits, well, buckle up because this fudge will change your life. Imagine a gooey, creamy, ridiculously sweet base—made from white chocolate and condensed milk—infused with crushed Biscoff cookies. That’s what this treat is. The kind of dessert that makes you look around like you just stole something, but in the best way possible.

But let me back up for a sec. You know those recipes that you keep seeing on Pinterest, saved for “later,” but you never get around to trying because you’re scared it’s gonna be too hard? Yeah, I’m guilty too. Cough macarons cough. Anyway, this Biscoff Fudge? So easy. If you can melt chocolate without starting a fire, you can make this. Trust me. Let’s dive in.

What Exactly is Biscoff Fudge?

Okay, picture this: You take Biscoff cookies—those spiced beauties that are basically the perfect combo of cinnamon and caramel—and crush them into oblivion. Then you mix them into a white chocolate base, add condensed milk (which is basically liquid gold), and let everything come together in a creamy, spiced fudge bar that might just become your new obsession.

It’s kind of like if Biscoff cookies went on vacation and found themselves in the lap of luxury. A chill fudge spa day. Are you with me?

The best part? You don’t need a degree in culinary arts. This is the kind of thing you can make with one hand while holding a glass of wine in the other. (Hey, no judgment.)

Ingredients for Biscoff Fudge (It’s Almost Ridiculous How Simple They Are)

I promise, you won’t need to go hunting for any obscure ingredients here. You probably already have most of them lying around. Here’s what you’ll need:

Biscoff cookies: I mean, duh. These are the key players. (Also, I dare you to resist snacking on them while you bake.)
White chocolate: Smooth, sweet, and the perfect backdrop for that spicy Biscoff crunch. No substitutions. Dark chocolate is not invited to this party.
Sweetened condensed milk: This is what makes your fudge creamy and oh-so-sweet. Seriously, don’t skimp on this. It’s a fudge essential.
Butter: For that extra silky smooth texture. It’s like the glue that holds your fudge dreams together.
Vanilla extract: Just a splash. A little goes a long way to round out the flavor.
Salt: You need just a pinch. Salty and sweet. It’s like the perfect date night combo.

A Few Optional Add-Ins:

More Biscoff crumbs: Because why not? Throw some extra cookie bits on top for crunch.
Caramel drizzle: Don’t even act like you didn’t consider it. It’s like the cherry on top, but better.

How to Make Biscoff Fudge (Without Starting a Fire)

I’m going to be real—there are times when I’ve completely ruined fudge. The time I misjudged the temperature of melted chocolate and had to dump the whole thing down the sink? Yeah, not my finest moment. But this recipe? It’s foolproof. Here’s how you do it.

Step 1: Crush the Biscoff Cookies

I get it, there’s something oddly satisfying about crushing stuff. (No judgment—my therapist is aware.) For this part, either throw the cookies into a food processor or put them in a Ziploc bag and give them a few whacks with a rolling pin. The goal is to get nice little crumbs with some chunks for texture, but not to turn them into dust. You want a little crunch, you know?

Set them aside, because we’re about to do some melting magic.

Step 2: Melt the White Chocolate and Butter

Okay, grab a saucepan. You don’t need anything fancy—just something that won’t burn your fudge into oblivion. On low heat, melt the white chocolate and butter together, stirring constantly. The butter helps keep the chocolate nice and smooth. Trust me, this is the most satisfying part of the whole process—watching it melt into a silky, glossy pool of fudge magic.

Once it’s fully melted and smooth, add in the sweetened condensed milk. You’ll want to keep stirring until everything is well combined and looking like something you’d want to dip your face into.

Step 3: Add the Biscoff Cookies and Vanilla

Now, toss in the crushed Biscoff cookies and a little vanilla extract. At this point, I had to pause and just… smell it. It smells like fall and everything cozy. It’s perfect. Give it a good mix. You’ll see the cookies start to break apart, and that’s exactly what you want. A few chunks in the fudge will give you that sweet, crunchy surprise when you bite into it.

Quick side note: If you accidentally get some cookie crumbs on the counter, no big deal. Just eat them. Waste not, want not, right?

Step 4: Spread and Set the Fudge

Line a baking pan with parchment paper—9×9 inches is ideal, but if you want your fudge thicker, go for a smaller pan. Pour the mixture into the pan and smooth it out with a spatula. It’ll look a little messy, but that’s okay. It’s fudge. Messy is part of the charm.

Pop it in the fridge for at least 3-4 hours, or overnight if you can wait that long. I can’t. You might catch me eating it at 3 a.m. out of sheer willpower (don’t judge me).

Step 5: Cut and Devour

Once the fudge is set and firm, remove it from the fridge and slice it into squares. Now’s the time to really dig in. It’s sweet, creamy, and with just enough Biscoff crunch to make you wonder why it took you so long to make this.

And if you’re like me, you’ll end up eating half the batch before you even think about serving it to guests. Oops.

Why You’ll Love Biscoff Fudge

I’m not saying I’ve had a lot of fudge in my life, but I’ve had enough to know that Biscoff Fudge is a game-changer. Here’s why you’ll love it:

1. Flavor Explosion

Let’s be honest, the Biscoff cookie flavor is everything. It’s like a spicy, caramelized hug. That flavor is the main event here, and it’s complemented perfectly by the smooth sweetness of white chocolate.

2. You Don’t Need a Degree in Baking

This isn’t one of those recipes that requires a degree in French pastry techniques. Nope. Just follow the steps, and you’ll be a fudge-making pro.

3. It’s Basically No-Bake

No candy thermometers. No waiting for something to hit the perfect temperature. The most complicated thing here is melting chocolate without burning it. (No pressure, right?)

4. Customize It

Do you want to make it extra? Toss in some caramel sauce. Or nuts. Or chocolate chips. This fudge can take anything you throw at it.

5. Perfect for Gifting

Got a birthday coming up? Or a friend who needs a pick-me-up? Wrap this fudge up in some cute packaging and watch their face light up. It’s the kind of gift that makes you a dessert hero.

Storing and Serving

So, you made a ton of fudge (or, let’s be honest, ate a ton of fudge). Either way, you’re gonna want to store it properly. Keep it in an airtight container in the fridge, and it’ll last for about two weeks. But let’s be real, it’s probably not going to last that long.

If you want to freeze it, no problem. Just wrap it tightly and freeze for up to a month. The texture might change a little, but it’ll still taste amazing.

Final Thoughts

Biscoff Fudge is an easy, indulgent treat that brings all the best things together. Creamy fudge, crunchy cookies, and a spiced, sweet flavor that’s impossible to resist. Whether you’re making it for a party, gifting it to a friend, or—let’s be real—just for yourself, this treat is bound to become a favorite. Don’t wait too long to try it. Trust me. You won’t regret it.