Description
This rich and creamy Biscoff Fudge combines smooth white chocolate, sweetened condensed milk, and the irresistible flavor of Biscoff spread and cookies, creating a delightful treat that's perfect for dessert or a special snack.
Ingredients
Scale
Fudge Mixture
- 14 ounces white baking chocolate broken into smaller pieces
- 14 ounces sweetened condensed milk
- ⅓ cup Biscoff spread
- ⅛ teaspoon salt
Topping
- 8 Biscoff cookies, roughly chopped and divided
- Additional Biscoff spread for drizzling (optional)
Instructions
- Prepare the Pan: Line an 8-inch square baking pan with parchment paper and set aside to prevent sticking and for easy removal of fudge later.
- Melt Ingredients: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring between each, until the chocolate has fully melted and the mixture becomes smooth and uniform.
- Add Cookies: Stir half of the chopped Biscoff cookies into the melted fudge mixture, evenly distributing the cookie pieces throughout.
- Pour and Top: Spoon the fudge mixture into the prepared baking pan, smoothing the surface with a rubber spatula. Sprinkle the remaining chopped Biscoff cookies evenly on top and gently press them into the fudge to help them adhere.
- Chill to Set: Place the baking pan in the refrigerator for at least 2 hours to allow the fudge to firm up properly.
- Optional Drizzle: Before slicing, optionally drizzle melted Biscoff spread over the fudge to enhance its flavor and appearance.
- Serve: Once set, slice the fudge into small squares and serve chilled for the best texture and taste.
Notes
- Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freezing: Freeze sliced fudge by flash-freezing on a baking sheet first, then transferring to an airtight container or freezer bag. It will keep well for up to 3 months.
- Double Boiler Method: Alternatively, melt the chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl set over simmering water for a gentler melting process.
- Pan Size: You can use a 9-inch square baking pan but expect the fudge to be slightly thinner.
- Substitutions: If Biscoff spread is unavailable, Speculoos spread is a great alternative.
- Salt: Salt enhances the sweetness but can be omitted if preferred; the fudge will still be delicious.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
