There’s something utterly addictive about the creamy, caramelized crunch packed into these squares. This Biscoff Fudge Squares Recipe combines smooth white chocolate and that warm, spicy Biscoff flavor you can’t quite get enough of. Trust me, once you make these, they’ll become your go-to treat for sharing (or sneaking bites solo!).

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 can’t get over how effortlessly you can whip these fudge squares up, and the flavor? Absolutely dreamy. There’s a luxury to the smooth white chocolate paired with Biscoff’s unique spices, and the texture pops with little cookie bits throughout. These squares are perfect for gifting or keeping around to brighten up your afternoon coffee breaks.

Quick and Simple: You only need a handful of ingredients and about 10 minutes active prep time—fudge made easy!
Unique Flavor: The classic caramelized Biscoff cookies and spread add a warm, spicy twist to traditional fudge.
Textural Delight: Chunky cookie pieces inside and on top add that perfect crunch to each creamy bite.
Make Ahead Friendly: Chill, store, or freeze these squares without losing that delicious richness.

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 here plays a crucial role in balancing texture and flavor. White chocolate provides velvety richness, while sweetened condensed milk adds that perfect fudgy body. Biscoff spread and cookies bring in that iconic spicy caramel taste and texture. I usually recommend using quality brands for the best results, and double-check your Biscoff spread’s consistency; some are softer and easier to melt.

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: Its creamy sweetness pairs perfectly with Biscoff, creating a smooth base for the fudge.
Sweetened condensed milk: Adds moisture, sweetness, and helps achieve that melt-in-your-mouth texture.
Biscoff spread: The star ingredient—brings in that rich, caramelized cookie flavor with spicy notes that elevate the fudge.
Salt: Just a pinch to enhance and balance the sweetness; don’t skip it unless you prefer less salty treats.
Biscoff cookies: Roughly chopped to give delightful bursts of crunch and flavor within the fudge squares.

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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

I love to tweak this Biscoff Fudge Squares Recipe depending on the occasion or who I’m sharing it with. Sometimes I’ll swirl in extra Biscoff spread on top for a beautiful marbled effect, or add a sprinkle of sea salt flakes for a salty-sweet punch. Feel free to play with texture and presentation—you can’t go wrong!

Variation: One time, I added a handful of toasted pecans for a nutty crunch alongside the cookies, and it was a total upgrade.

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

Step 1: Prep Your Pan and Ingredients

Start by lining an 8-inch square baking pan with parchment paper—this makes removing your fudge a breeze later on. Then, get all your ingredients measured and ready to go. Breaking the white chocolate into smaller pieces helps it melt evenly without burning.

Step 2: Melt It All Together

Pop the white chocolate, sweetened condensed milk, Biscoff spread, and salt into a large microwave-safe bowl. I like heating in 30-second bursts, stirring well in between to avoid scorching. Keep going until everything’s smooth and glossy—this takes patience but is totally worth it!

Step 3: Fold in Cookies and Spread in Pan

Fold half of your roughly chopped Biscoff cookies into the fudge mixture. Pour this into your prepared pan and gently smooth the surface with a spatula. Sprinkle the remaining cookie chunks on top, pressing them down lightly so they stick well into the fudge.

Step 4: Chill Until Firm

Pop the pan into the fridge for at least 2 hours to let your fudge set properly. This step is crucial for slicing clean, neat squares later. If you're in a rush, you can chill a bit longer to firm up the texture.

Step 5: Slice and Serve

Once set, lift the fudge out using the parchment paper edges and slice into small squares. For an extra-special touch, drizzle some warmed Biscoff spread on top before serving. It adds a lovely shine and intensifies that caramel-spiced flavor.

Top Tip

Having made these fudge squares a dozen times, I’ve picked up a few tricks that help ensure your batch turns out perfectly every time.

Even Melting: Stirring frequently during microwave melting prevents the chocolate from seizing or burning, which can be a pain to rescue.
Cookie Chopping: Roughly chop your cookies rather than pulverizing them; that way you get bites of crunch instead of dust.
Use Fresh Biscoff Spread: Older jars sometimes separate, making melting inconsistent—shake or stir before measuring.
Press Cookies Gently: Press the topping cookies just enough to stick without sinking them in; this keeps the texture contrast alive.

How to Serve Biscoff Fudge Squares Recipe

Garnishes

I love adding a light drizzle of melted Biscoff spread on top for gloss and extra flavor. Sometimes I sprinkle flaky sea salt modestly over the fudge squares, which balances sweetness beautifully and makes each bite even more memorable.

Side Dishes

These fudge squares are fantastic alongside a hot cup of coffee or chai tea. For parties, I pair them with a simple fruit platter to cut through the richness and freshen the palate.

Creative Ways to Present

During holidays, I arrange the fudge squares on a pretty platter lined with parchment and add edible gold dust or tiny edible flowers for a festive look. Layering them in decorative boxes with tissue paper makes a thoughtful homemade gift too!

Make Ahead and Storage

Storing Leftovers

I keep leftover fudge squares in an airtight container in the fridge. This keeps them nice and firm while preserving that creamy flavor. They usually last about a week, but honestly, they rarely stick around that long in my house!

Freezing

I've successfully frozen these fudge squares by placing slices on a tray to freeze individually, then transferring them to a freezer bag. This prevents clumping and makes it easy to grab just what you need later. Frozen, they keep beautifully for up to 3 months.

Reheating

When you're ready to enjoy frozen fudge, just let it thaw in the fridge for a few hours. I usually avoid microwaving it to keep the texture perfect, but a brief room temperature rest works wonders too.

Frequently Asked Questions:

Can I make this Biscoff Fudge Squares Recipe without white chocolate?

White chocolate is key to this fudge's classic creamy texture and mild sweetness. Substituting with milk or dark chocolate will change the flavor and firmness significantly, so I recommend sticking with white for best results.

Can I prepare this fudge on the stovetop instead of the microwave?

Absolutely! Using a double boiler is a gentle way to melt the ingredients evenly without risk of burning. Just melt everything slowly over simmering water, stirring often until smooth.

What’s the best way to chop Biscoff cookies for the fudge?

I find roughly chopping with a sharp knife works best—it gives noticeable chunks that add that crunch, rather than fine dust which can sink to the bottom and lose texture contrast.

Can I use a 9-inch pan instead of 8-inch?

Yes! Just be aware your fudge layer will be a bit thinner, so consider adjusting chilling time accordingly to ensure it sets firm enough.

Final Thoughts

This Biscoff Fudge Squares Recipe has become a staple in my kitchen whenever I want a quick, show-stopping sweet treat. It’s so approachable but tastes like you’ve spent hours in the kitchen. When you make these, you’re not just crafting fudge—you’re creating little moments of joy, perfect for sharing with friends or keeping all to yourself. Give it a try; I promise it’ll quickly become a favorite in your dessert rotation, just like it did in mine.