Description
Indulgent Biscoff Fudge with a rich white chocolate base and topped with crushed Biscoff cookies.
Ingredients
Scale
- 1 cup Biscoff spread (about 240 g)
- 1 cup sweetened condensed milk (about 306 g)
- 2 cups white chocolate chips (about 340 g)
- 1 teaspoon vanilla extract
- 1/2 cup crushed Biscoff cookies (about 60 g) for topping
Instructions
- Line an 8×8-inch baking dish with parchment, leaving an overhang to lift the fudge later.
- In a medium saucepan over low heat, combine the Biscoff spread, sweetened condensed milk, and white chocolate chips.
- Stir constantly with a heatproof spatula until melted and smooth, about 5–8 minutes. Keep the heat low to prevent scorching.
- Remove from heat and stir in the vanilla extract until incorporated.
- Pour the mixture into the prepared pan, smoothing the top with an offset spatula.
- Sprinkle the crushed Biscoff cookies evenly over the surface and press down gently.
- Refrigerate uncovered for at least 2 hours or until firm.
- Lift the fudge from the pan using the parchment overhang and cut into 16 squares. Serve chilled or at cool room temperature.
Notes
Melt gently on low heat, avoid over-heating. Use quality ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 30g
- Sodium: 400mg
- Fat: 14.5g
- Saturated Fat: 7g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 3.7g
- Cholesterol: 10mg