Description
This Biscoff Fudge recipe combines creamy white chocolate, sweetened condensed milk, and the signature spiced Biscoff spread with crunchy Biscoff cookies for a decadent and irresistible treat. Perfect for gifting or indulging, this no-bake fudge sets in the fridge to a smooth, rich consistency with delightful cookie pieces throughout.
Ingredients
Scale
Fudge Mixture
- 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 ease removal of fudge.
- Heat Ingredients: In a large microwave-safe bowl, combine the white chocolate pieces, sweetened condensed milk, Biscoff spread, and salt. Heat in 30-second increments, stirring well between each interval until the chocolate is fully melted and the mixture is smooth.
- Add Cookies: Stir half of the chopped Biscoff cookies into the smooth fudge mixture ensuring even distribution.
- Fill Pan: Spoon the fudge mixture into the prepared baking pan and smooth the surface evenly with a rubber spatula.
- Top Fudge: Sprinkle the remaining chopped Biscoff cookies over the top of the fudge and gently press them down so they adhere to the surface.
- Chill: Place the fudge in the refrigerator for at least 2 hours to allow it to set completely before slicing into small squares.
- Optional Drizzle: If desired, warm additional Biscoff spread until melted and drizzle over the set fudge before serving for extra flavor and decoration.
Notes
- Store fudge in an airtight container in the refrigerator for up to 1 week to maintain freshness.
- Freeze fudge by slicing and flash-freezing the pieces on a baking sheet before transferring them to an airtight container or freezer bag; this prevents clumping and keeps fudge fresh for up to 3 months.
- To melt ingredients using a double boiler, place the chocolate, condensed milk, Biscoff spread, and salt in a heatproof bowl set over simmering water, stirring until smooth and melted.
- You can use a 9-inch square pan instead of an 8-inch, but expect the fudge to be slightly thinner.
- If Biscoff spread is unavailable, substitute with Speculoos spread for a similar flavor.
- Salt enhances the sweetness and flavor balance, but it can be omitted if preferred, with minimal impact on the deliciousness.
Nutrition
- Serving Size: 1 piece
- Calories: 180 kcal
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
