Biscoff Fudge

Everyone's favourite 4 ingredient Biscoff Fudge recipe, and less than 10 minutes prep time!

5 from 1 vote

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Course: Dessert, sweets

Cuisine: sweet treats

Prep Time: 2

Cook Time: 3

Chilling Time: 2

Total Time: 2 5

Servings: slices

Calories: 281kcal

Cost: $10

Grease and line a 20cm x 20cm square cake tin with baking paper and set aside.
Chop the Biscoff cookies into small chunks and set aside.
Place the white chocolate melts, sweetened condensed milk and Biscoff spread into a microwave-safe bowl.
Melt on 50% power for 2-3 minutes, stirring each 30 seconds, or until just melted. Stir well.
Stir half of the chopped Biscoff cookies through the mixture.
Working quickly, spread the fudge mixture into the prepared tin.
Decorate with the remaining chopped cookies.
Place into the fridge for 2 hours or until set, before cutting into pieces.

RECIPE NOTES

Line your cake tin with baking paper - this will help to prevent the fudge from sticking to the pan and making it easier to remove.
Cooking times will vary slightly depending on the wattage of your microwave. Melt the white chocolate, sweetened condensed milk and Biscoff spread on 50% power for 2-3 minutes, stirring each 30 seconds, or until completely melted. Be careful not to over-cook it or it will become grainy. Stop cooking once the mixture is melted and combined.
The fudge starts to set as it cools - so once the mixture is smooth and completely combined, transfer it to the lined tin quickly, to prevent seizing.
Storage - as this fudge remains a little soft, it needs to be kept in the fridge. Store it in an airtight container for 3-4 weeks.
Freezing - freeze the fudge whole, or cut into pieces and wrap it in some baking paper before adding it to an airtight container and freezing. Keep it in the freezer for up to 2 months.