Description
This rich and creamy Biscoff Fudge combines smooth white baking chocolate, sweetened condensed milk, and the beloved Biscoff spread to create a decadent treat topped with crunchy Biscoff cookies. Perfect for gifting or satisfying your sweet tooth, this easy-to-make fudge sets in the fridge and delivers layers of sweet, spiced flavor in every bite.
Ingredients
Scale
Fudge Base
- 14 ounces white baking chocolate, broken into smaller pieces
- 14 ounces sweetened condensed milk
- 1/3 cup Biscoff spread, plus more for topping if desired
- 1/8 teaspoon salt
Topping
- 8 Biscoff cookies, roughly chopped, divided
Instructions
- Prepare Pan: Line an 8-inch square baking pan with parchment paper and set aside to prevent sticking and for easy fudge removal.
- Melt Ingredients: In a large microwave-safe bowl, combine white baking chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring thoroughly between each, until the chocolate is fully melted and the mixture is smooth and uniform.
- Add Cookies: Stir half of the chopped Biscoff cookies into the melted fudge mixture until evenly distributed.
- Transfer and Top: Spoon the fudge mixture into the prepared pan and smooth the surface with a rubber spatula. Sprinkle the remaining chopped Biscoff cookies on top and gently press them into the fudge so they adhere.
- Chill: Place the baking pan in the refrigerator for at least 2 hours to allow the fudge to fully set.
- Serve: Optionally, drizzle additional melted Biscoff spread over the fudge before cutting it into small squares and serving.
Notes
- Storage: Keep the fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freezing: Freeze the fudge slices individually on a baking sheet before transferring to an airtight container or freezer bag to prevent clumping. Store in freezer 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, stirring until smooth.
- Pan Size Variation: Using a 9-inch square pan will result in thinner fudge but works well if preferred.
- Biscoff Substitute: Speculoos spread can be used if Biscoff spread is unavailable.
- Salt Omission: Salt enhances sweetness but can be omitted with only a minor effect on flavor.
Nutrition
- Serving Size: 1 piece
- Calories: 160 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
