Description
This rich and creamy Biscoff Fudge combines smooth white baking chocolate, sweetened condensed milk, and the distinctive spiced flavor of Biscoff spread and cookies. It is an easy no-bake dessert that sets in the fridge and is perfect for serving in bite-sized pieces for any occasion.
Ingredients
Scale
Fudge Base
- 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
Mix-ins and Topping
- 8 Biscoff cookies, roughly chopped, divided
Instructions
- Prepare the pan. Line an 8-inch square baking pan with parchment paper and set aside.
- Melt the ingredients. In a large microwave-safe bowl, combine the white baking chocolate, sweetened condensed milk, Biscoff spread, and salt. Microwave in 30-second intervals, stirring well between each, until fully melted and the mixture is smooth.
- Mix in cookies. Stir half of the chopped Biscoff cookies into the melted fudge mixture until evenly distributed.
- Assemble the fudge. Spoon the fudge mixture into the prepared pan, smoothing the surface with a rubber spatula. Sprinkle the remaining chopped Biscoff cookies over the top and press down gently so they stick into the fudge.
- Set the fudge. Place the pan in the refrigerator for at least 2 hours to allow the fudge to fully set.
- Optional topping. Before slicing and serving, drizzle additional melted Biscoff spread over the top if desired.
- Slice and serve. Once set, cut the fudge into 25 small squares and enjoy.
Notes
- Store the fudge in an airtight container in the refrigerator to keep fresh for up to 1 week.
- To freeze fudge, slice it first, flash-freeze the pieces on a baking sheet to prevent sticking, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
- For a double boiler melting method, use a heatproof bowl over a saucepan of simmering water to gently melt the chocolate, condensed milk, Biscoff spread, and salt with constant stirring.
- Using a 9-inch square baking pan is possible but will result in thinner fudge pieces.
- If Biscoff spread is unavailable, Speculoos spread is a suitable substitute.
- The salt enhances the sweetness balance, but can be omitted if preferred; fudge will still be delicious.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
