Biscoff Cookie Butter Fudge
A rich and creamy Biscoff Cookie Butter Fudge made with white chocolate, condensed milk, Biscoff spread, and chopped biscuits. An easy no-bake confection perfect for gifting, entertaining, or enjoying as a simple homemade treat.
40 Servings
Ingredients
Fudge Base
- 395 g sweetened condensed milk one tin
- 500 g white chocolate chopped
- 125 g Biscoff spread smooth or crunchy
- 125 g Biscoff biscuits chopped
Instructions
Prepare the Tin
- Line a 9×9-inch square tin with parchment paper, ensuring the paper extends slightly beyond the edges for easy removal after the fudge has set.
Melt the Chocolate and Condensed Milk
- Place the chopped white chocolate and condensed milk into a heavy-based saucepan. Melt the mixture over low heat, stirring frequently to prevent scorching and to ensure the chocolate melts uniformly.
Incorporate the Biscoff Spread
- Remove the saucepan from the heat. Add the Biscoff spread and fold gently until partially combined. Avoid excessive mixing to maintain a light marbled effect throughout the fudge.
Microwave Method (Alternative Option)
- If preferred, combine the white chocolate, condensed milk, and Biscoff spread in a microwave-safe bowl. Heat in short intervals on low power, stirring between each interval until the mixture is smooth and fully melted.
Add the Chopped Biscuits
- Stir the chopped Biscoff biscuits into the warm mixture until they are evenly distributed. Ensure the mixture remains cohesive and well-blended.
Transfer to the Tin
- Pour the mixture into the prepared tin. Smooth the top using a spatula to create an even layer.
Set the Fudge
- Refrigerate or freeze the filled tin for 3–4 hours, or leave it to set overnight for optimal firmness.
Slice and Serve
- Once fully set, lift the fudge from the tin using the parchment paper. Cut into evenly sized squares and serve as desired.
Notes
This recipe can be made gluten-free by substituting the standard Biscoff biscuits with certified gluten-free caramelized-style cookies or similar gluten-free alternatives. Ensure that all other ingredients—including white chocolate and Biscoff-style spread—are labeled gluten-free and prepared in facilities without cross-contamination.