Quick, creamy Biscoff fudge made with just 2 ingredients, no sweetened condensed milk. Prepared in minutes and set in about an hour. Smooth, rich, and incredibly easy!

Stacked pieces of smooth 2-ingredient Biscoff fudge made with white chocolate on a marble board.

Ingredient notes and substitutions

Listed below are notes for the main ingredients. You’ll find all other details and exact amounts in the recipe card at the end of this post.

White chocolate: Use white baking chocolate or white chocolate melts.
They firm up properly with Biscoff and give the fudge a smooth texture and neat slices.
Avoid dark or milk chocolate. They stay soft and sticky when mixed with Biscoff, so the fudge won’t firm up into neat, sliceable squares. Their stronger flavor also overpowers the Biscoff.

Biscoff Cookie Butter: Use smooth Biscoff or any smooth cookie butter (speculoos spread). They work the same in this recipe. Crunchy also works, but the little cookie bits make the fudge slightly less smooth.
Avoid Nutella, chocolate spreads, and peanut butter in this version. They’re much softer and oilier than cookie butter, so this 2-ingredient ratio won’t firm up properly with them. They need a different ratio to set as fudge.

Step by step photos: 2 ingredient Biscoff fudge

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Melt the white chocolate.
While the chocolate is still warm, add the smooth Biscoff cookie butter.

Two easy ways to melt chocolate smoothly

Make sure all bowls and utensils are completely dry before melting, even a small amount of water can make the chocolate clump or turn grainy.

Microwave method

Add chopped chocolate to a dry, microwave-safe bowl. Heat in 30-second bursts, stirring between each round, until smooth.

Heatproof bowl over hot water method

Use a heatproof bowl set over a pot of hot (not boiling) water .
Make sure the bottom of the bowl doesn’t touch the water.
Keep the water hot, not bubbling or boiling.
Stir the chocolate gently as it melts until smooth.

If the water boils, steam can collect around the rim of the bowl and drip into the chocolate. Even a small amount of water can cause the chocolate to seize and turn thick and grainy.

Whisk or stir until everything is fully combined, with no streaks of white chocolate or Biscoff cookie spread. The mixture should be thick, smooth, and creamy, but still pourable.
Pour the mixture into your lined 20 cm (8-inch) square pan. Shake or tap the pan gently to level. Refrigerate until firm (about 1 hour)

Slicing Biscoff Fudge

Remove the set fudge from the fridge and leave it at room temperature for about 5 minutes before cutting.
It slices more easily when it isn’t fridge cold.

Squares of chilled Biscoff fudge cut into neat blocks on a marble board, showing smooth, creamy texture.

Storage

Store the Biscoff fudge in an airtight container in the fridge for up to 1 week.
It becomes quite firm when cold but softens to a creamy bite after a few minutes at room temperature.

Watch how to make 2 Ingredient Biscoff Fudge

Recipe