Description
This rich and creamy Biscoff Fudge combines smooth white baking chocolate and sweetened condensed milk with the unique caramelized flavor of Biscoff spread and cookies. Perfectly topped with crunchy Biscoff cookie pieces, this decadent treat sets quickly in the fridge and is easy to prepare using a microwave or double boiler.
Ingredients
Scale
Main Ingredients
- 14 ounces white baking chocolate, broken into smaller pieces
- 14 ounces sweetened condensed milk
- ⅓ cup Biscoff spread plus more for topping if desired
- ⅛ teaspoon salt
- 8 Biscoff cookies, roughly chopped, divided
Instructions
- Prepare the pan: Line an 8-inch square baking pan with parchment paper and set aside to ensure easy removal of the fudge once set.
- Melt the ingredients: In a large microwave-safe bowl, combine white chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring in between, until the chocolate melts completely and the mixture is smooth.
- Add cookies to mixture: Stir half of the chopped Biscoff cookies into the melted fudge mixture thoroughly to distribute the cookie pieces evenly.
- Transfer and top: Pour the mixture into the prepared baking pan and smooth the surface with a spatula. Sprinkle the remaining chopped Biscoff cookies evenly on top, pressing them gently so they adhere to the fudge.
- Chill to set: Place the fudge in the refrigerator for at least 2 hours to firm up before slicing into small squares.
- Optional finishing touch: For extra flavor and presentation, drizzle additional melted Biscoff spread over the set fudge before slicing and serving.
Notes
- Storage: Store fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freezing: Freeze sliced fudge on a baking sheet first to prevent clumping, then transfer to an airtight container or Ziploc bag for up to 3 months.
- Double boiler method: Melt the chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl over simmering water, stirring until smooth as an alternative to microwaving.
- Pan size: Using a 9-inch square pan is possible but will produce a thinner fudge layer.
- Substitute for Biscoff spread: Speculoos spread can be used if Biscoff spread is unavailable.
- Salt: Salt enhances the sweetness of the fudge, but it can be omitted if preferred; the fudge will still be delicious.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 35 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
