Biscoff Fudge
Biscoff fudge combines smooth cookie butter with pieces of Biscoff cookies to create the perfect sweet treat for holiday gatherings and edible gifts.
Equipment
Ingredients
- 10 Biscoff cookies (divided)
- 14 ounces sweetened condensed milk
- 10 ounces white chocolate melting wafers (I use Ghirardelli brand)
- 1/4 cup cookie butter spread (such as Biscoff)
Instructions
- Line an 8x8" baking pan with parchment paper, allowing the paper to hang over the sides. This will make it easier to remove the fudge after it cools.
- Coarsely chop 7 of the Biscoff cookies and set aside.
- Add sweetened condensed milk, white chocolate melting wafers, and Biscoff spread to a medium saucepan. Heat slowly over medium-low heat, stirring frequently, until mixture is smooth and melted together.
- Remove saucepan from heat and add chopped cookie pieces to the mixture, stirring gently to combine. Pour the mixture into the prepared pan, spreading/pressing it evenly into the pan.
- Coarsely chop the remaining 3 Biscoff cookies. Sprinkle the pieces over the surface of the fudge, using your fingers to lightly press them into the fudge.
- Chill in the refrigerator for at least 2 hours to firm up. Then remove from the fridge and lift the parchment paper to remove the fudge from the pan (if needed, use a knife to loosen the fudge from the pan).
- Cut the fudge into small squares (I usually cut into bite-size 1 to 1.5-inch squares) for serving.
Notes
- This fudge can be stored in an airtight container in your refrigerator.
- You can serve it chilled or allow it to come to room temperature before serving.
- I used Biscoff cookie butter, but Trader Joe's cookie butter should work as well.
Nutrition
Serving: 1gCalories: 111kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 39mgPotassium: 62mgFiber: 0.1gSugar: 13gVitamin A: 46IUVitamin C: 0.4mgCalcium: 46mgIron: 0.1mg
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