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Microwave speculaas fudge recipe

Microwave speculaas fudge recipe

74 ratings

Speculaas are traditional spiced biscuits eaten at Christmas in the Netherlands, Belgium and Germany. Our cheat’s version uses Lotus Biscoff spread for a speedy treat. See method

  • Makes 64 squares
  • Takes 5 mins plus setting
  • 79 calories / serving
  • Freezable
  • Vegetarian


  • butter, for greasing
  • 400g white cooking chocolate, finely chopped
  • 397g tin condensed milk
  • 200g Lotus Biscoff spread
  • 3 Lotus Biscoff biscuits, crushed

Each serving contains

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 11%
  • Sugars

    8g 9%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 9.1g Protein 0.9g Fibre 0g


  1. Grease and line a 20cm square baking tin with nonstick baking paper; set aside.

  2. Put the chocolate, condensed milk, biscoff spread and a pinch of salt in a large, microwave-safe bowl. Microwave for 30 secs, then stir; repeat until the chocolate is just melted. This will take about 2 mins.

  3. Tip the mixture into the prepared tin and level with the back of a spoon or spatula. Scatter with the biscoff biscuits, then transfer to the fridge for at least 3 hrs to set before cutting into squares. Will keep for up to 2 weeks in an airtight container.

Freezing and defrosting guidelines

Freeze before cutting into squares, then wrap well in a double layer of clingfilm and a double layer of foil. It’ll freeze for up to 3 months. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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