Description
Quick and easy Biscoff Fudge recipe with crunchy Biscoff cookies and Biscoff spread.
Ingredients
Scale
- 14 ounces white baking chocolate, broken into pieces
- 14 ounces sweetened condensed milk
- 1/3 cup Biscoff spread, plus more for topping
- 1/8 teaspoon salt
- 8 Biscoff cookies, roughly chopped, divided
Instructions
- Line an 8-inch square baking pan with parchment paper.
- Combine white chocolate, condensed milk, Biscoff spread, and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth.
- Stir half of the chopped Biscoff cookies into the fudge mixture.
- Spoon the mixture into the prepared pan and smooth the surface.
- Top with remaining chopped Biscoff cookies, pressing gently.
- Refrigerate for at least 2 hours to set.
- Optional: Drizzle additional melted Biscoff spread over the fudge before slicing.
- Slice into small squares and serve.
Notes
- Store in an airtight container in the fridge for up to 1 week.
- Can be frozen for up to 3 months. Freeze slices individually before storing in an airtight container.
- Double boiler method: Melt ingredients in a heatproof bowl over simmering water.
- Can be made in a 9-inch square pan, but fudge will be thinner.
- Substitute Speculoos spread if Biscoff spread is unavailable.
- Salt enhances sweetness but can be omitted.
Nutrition
- Serving Size: 1 piece
- Calories: 176kcal
- Sugar: 20g
- Sodium: 62mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.03g
- Protein: 3g
- Cholesterol: 9mg