Creamy Speculoos Karamel Fudge Squares
A rich and creamy fudge made with white chocolate, Biscoff spread, and speculoos cookie crumbles. Sweet, spiced, and perfect for gifting or snacking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 36 small squares 1x
Ingredients
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1 (14 oz) can sweetened condensed milk
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2 cups white chocolate chips
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2 tbsp unsalted butter
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½ cup speculoos (Biscoff) spread
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1 tsp vanilla extract
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Pinch of salt
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¾ cup crushed speculoos cookies (divided)
Instructions
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Line an 8×8-inch pan with parchment paper and lightly grease.
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In a saucepan over low heat, melt condensed milk, white chocolate, and butter, stirring constantly.
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Remove from heat and stir in speculoos spread, vanilla, and salt until smooth.
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Fold in ½ cup crushed cookies.
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Pour into prepared pan and smooth the top. Sprinkle remaining ¼ cup cookies on top.
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Chill for 3–4 hours or until firm.
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Cut into squares and serve.
Notes
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Store in the fridge for up to 10 days or freeze for longer.
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Swirl in extra Biscoff for a marbled top layer.
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Use dairy-free alternatives for a vegan-friendly fudge.
Find it online: https://foodemily.com/creamy-speculoos-karamel-fudge-squares/