There’s something utterly irresistible about the creamy, spiced sweetness packed into these bars. The rich, luscious texture combined with that hint of caramelized cookie flavor makes this Biscoff Fudge Bars Recipe a total crowd-pleaser you’re going to want to bake again and again.

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 Bars Recipe
Top Tip
How to Serve Biscoff Fudge Bars Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Biscoff Fudge Bars Recipe

Why You'll Love This Recipe

Honestly, I fell in love the first time I made these bars. The blend of smooth white chocolate and that cozy Biscoff spice is like a warm hug in dessert form. Plus, you don’t have to be a pro to pull this off in your kitchen.

Simple Ingredients: You only need a handful of pantry staples and Biscoff goodies to whip these up.
Quick & Easy: About 10 minutes active time, then some chilling — perfect for busy days.
Textural Contrast: The chopped Biscoff cookies on top add a delightful crunch against the smooth fudge.
Versatile to Customize: Whether you want more Biscoff topping or a drizzle on top, make it yours.

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

The magic is really in the blend of creamy white chocolate, sweetened condensed milk, and that signature Biscoff spread. These ingredients come together effortlessly to create a silky, flavorful fudge base, while the chopped cookies bring that signature spice and crunch you love.

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: This forms the smooth, sweet fudge base, lending a creamy texture and mellow vanilla notes.
Sweetened Condensed Milk: Adds richness and helps the fudge set without fuss; plus, it’s super easy to work with.
Biscoff Spread: The star flavor here—it’s silky, spiced, and brings that beloved caramelized cookie taste directly into the fudge.
Salt: Just a pinch enhances all the sweetness and deepens the flavor without overpowering.
Biscoff Cookies: Roughly chopped to create a satisfying crunch in every bite and add layers of texture.

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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 thing I love about this Biscoff Fudge Bars Recipe is how adaptable it is. I often tweak the cookie amount or swap out the Biscoff spread for Speculoos if that’s what I have around. Don’t hesitate to personalize these bars to suit your taste or the occasion.

Extra Crunch Variation: I once added some crushed pecans for a nutty twist — it was a total hit with friends.
Dairy-Free Option: For a dairy-free take, use your favorite vegan white chocolate and plant-based condensed milk alternative.
Salted Caramel Swirl: Swirling a bit of caramel sauce through before chilling brings an indulgent surprise in each bite.

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

Step 1: Prep Your Pan and Ingredients

I start by lining an 8-inch square baking pan with parchment paper — this step is key because it makes it so much easier to lift the fudge out once it’s set. While that’s ready, I break up the white baking chocolate into smaller chunks; it melts more evenly that way.

Step 2: Melt and Mix the Fudge Base

Into a large microwave-safe bowl goes the white chocolate, sweetened condensed milk, Biscoff spread, and a pinch of salt. I microwave everything in 30-second bursts, stirring gently between each session. This slow melting approach prevents overheating and makes sure the chocolate stays silky smooth. Keep stirring until fully melted and combined — you want no lumps.

Step 3: Add the Cookie Crunch

Now fold in half of the roughly chopped Biscoff cookies into the fudge mix. This gives pockets of spice and crunch throughout the bars, which I adore. Pour the mixture into your prepared pan and smooth the surface with a rubber spatula for an even finish.

Step 4: Top and Chill

Sprinkle the remaining chopped cookies on top and press them lightly into the fudge. This not only looks pretty but also helps the cookies stick once set. Pop the whole pan in the fridge for at least 2 hours. I usually leave it a bit longer when I’m not in a rush — the bars slice cleaner and hold their shape better.

Step 5: Optional Biscoff Drizzle

Before slicing, I like to drizzle a little additional melted Biscoff spread over the top for extra flair. It’s totally optional, but it takes the presentation (and flavor!) up a notch.

Top Tip

After making these fudge bars dozens of times, a few tricks really help nail perfect results every time.

Slow Melting: Don’t rush melting the chocolate mixture — quick bursts and stirring keep it smooth without burning.
Press Cookies Gently: When topping with chopped biscuits, press gently so they embed but don’t get crushed into dust.
Use Parchment Paper: This makes clean removal and slicing so much easier — trust me, no one wants fudge stuck to the pan.
Chill Time Matters: Give it at least 2 hours (overnight even better) to fully set for clean, satisfying squares.

How to Serve Biscoff Fudge Bars Recipe

Garnishes

I often keep it simple here — a light dusting of powdered sugar or a delicate drizzle of melted Biscoff spread just before serving. Sometimes I’ll sprinkle a few finely chopped toasted nuts or even a pinch of flaky sea salt to highlight the sweetness.

Side Dishes

These bars pair beautifully with a hot cup of coffee or chai tea — the warm spices really complement each other. For a brunch or dessert spread, I like serving them alongside fresh fruit or a dollop of whipped cream to balance the richness.

Creative Ways to Present

For a special occasion, I’ve layered these fudge bars on a dessert platter, alternating with small squares of dark chocolate and fresh berries. You can even cut them into fun shapes with cookie cutters if you’re feeling festive — perfect for gifting or parties!

Make Ahead and Storage

Storing Leftovers

I keep any leftovers in an airtight container in the fridge. Properly stored, they stay delicious and fresh for about a week — perfect for a sweet treat anytime you want to spoil yourself a bit.

Freezing

Freezing these bars works wonderfully. I find flash-freezing the sliced fudge on a baking sheet first prevents them from sticking together later. Once frozen solid, I pop them into a sealed container or freezer bag, and they stay great for up to 3 months.

Reheating

When I want to enjoy frozen bars, I let them thaw in the fridge for a few hours or overnight. If you need them quicker, a gentle microwave zap of 10-15 seconds softens them just enough without losing that creamy texture.

Frequently Asked Questions:

Can I make this fudge without Biscoff spread?

Absolutely! If you can’t find Biscoff spread, Speculoos spread makes a delicious substitute and will give you a similar flavor profile.

What if I don’t have white baking chocolate?

You can use good quality white chocolate bars instead—just chop them finely. Avoid white chocolate chips since they sometimes don’t melt as smoothly, which can affect the texture.

Is it possible to make these bars dairy-free?

Yes! Replace the white chocolate with a dairy-free white chocolate alternative and swap sweetened condensed milk with a plant-based version, such as coconut condensed milk. The texture will be slightly different but still delightful.

How thick will the fudge be if I use a 9-inch pan instead of 8-inch?

If using a 9-inch pan, your fudge will be a bit thinner since the mixture spreads out more. It will still be delicious but may set slightly less thick – just keep that in mind if you prefer chunkier bars.

Final Thoughts

Making these Biscoff Fudge Bars feels like a treat to share with friends, or just a little indulgence to brighten your day. They’re straightforward to make yet fancy enough to impress. Trust me, once you try this recipe, it’ll become a go-to whenever you want a quick, delicious sweet fix. Grab your Biscoff spread and give it a whirl—you won’t regret a single bite!