Ingredients

The following ingredients have 4 Servings
  • 1 medium potato ((150g / 1 cup))
  • 115 g (½ cup) unsalted butter (cubed)
  • 4 tbsp smooth Biscoff spread
  • 80 g (½ cup) dark chocolate chips
  • 1 tsp vanilla extract
  • 450 g ( 3 ¾ cups)icing sugar (powdered sugar)
  • 8 Biscoff biscuits
  • 215 g (1 ⅓ cups) dark chocolate chips
  • 2 tbsp smooth Biscoff spread
  • Chocolate hearts
  • 2 tbsp Biscoff spread (heated until runny)

Instruction

  • Peel, cube and cook the potato until soft. Put the cooked potato in a mixing bowl with softened butter and mash.
  • Add the Biscoff spread, chocolate chips and vanilla. Microwave for 30 seconds, stir, and microwave for a further 30 seconds or until partially melted. Stir everything together until smooth.
  • Add the icing sugar, gradually, mixing it in until incorporated.
  • Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.
  • Spoon the fudge to into a 8inch square tin lined with baking paper, spread out and level. Chill in the fridge.
  • Put the chocolate chips and Biscoff in a bowl and set over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Stir until the chocolate melts and topping is smooth.
  • Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight.
  • Use a large knife to slice the fudge into small squares, wiping the blade in between each slice. Drizzle with a little warm Biscoff and decorate with chocolate hearts, if you like. Store the fudge in a tin in the fridge.