Sometimes I get ideas and unintentionally they morph into to something fantabulous. Last night was one of these times. I had a few jars of Biscoff Cookie Spread in my cupboard itching to turn into something tasty. I was sitting a work dreaming of what I could whip up when I got home and it hit me — FUDGE! Why have I not tried making Biscoff fudge before??!! So it started. I love eating a spoonful of Biscoff with a few chocolate chips studded through it so I figured, why not throw in my half bag of mini chocolate chips into the fudge and behold – I made a fudge that tastes EXACTLY like raw cookie dough. EUREKA! This stuff is addicting.

This recipe can easily be doubled or tripled to suit your sweet tooth needs. This would also be a great substitute for a holiday plate instead of peanut butter fudge (even if you chose not to add the chocolate chips!).

INGREDIENTS:
12 oz. white chocolate chips
1 can sweetened condensed milk
2 tbsp. unsalted butter
3/4 jar Biscoff Cookie Spread
1 cup powder sugar, sifted (this matters!)
3-5 oz. mini chocolate chips (optional)

DIRECTIONS:
Line a 11 x 7 pan with parchment (this will save you a lot of work). In a large and heavy saucepan combined white the first four ingredients. Melt over medium heat. Make sure to stir constantly and get the bottom of the pan while stirring. It only takes a few minutes for this to burn due to the high sugar content. Once the mixture is melted and smooth, remove from heat and stir in sifted powdered sugar (if you don’t sift it you risk having lumps of pure powdered sugar studding your fudge – no good). After this is fully combined work quickly if you are adding the chocolate chips, which will melt and swirl through the fudge. Pour into prepared pan and cool at room temp until set. Cut and ENJOY!

You can choose to pour the chocolate chips over the top after it has been poured into the pan, or you can used chunky Biscoff spread, or crumbled Biscoff cookies, Heath Toffee Bits … the add-in possibilities are ENDLESS!