• Prepare the pan: Line a 20 cm (8-inch) square pan with baking paper, leaving an overhang to lift the fudge out easily.

Melt the chocolate

• Make sure your bowl and utensils are completely dry.
• Microwave in 20–30 second bursts, stirring between each, until fully melted and smooth.
• OR melt in a heatproof bowl set over a pot of hot (not boiling) water. (see post above for a more detailed guide)

Add the Biscoff

• While the chocolate is still warm, add the smooth Biscoff cookie butter.
• Whisk or stir until completely smooth, with no streaks. The mixture should be thick, creamy, and pourable.
• Pour and level: Pour the mixture into the lined pan. Shake or tap the pan gently to level the top.

Chill

• Refrigerate for about 1 hour, or until firm enough to slice.

Slicing

• Remove the set fudge from the fridge and leave it at room temperature for about 5 minutes before cutting.
• It slices more easily when it isn’t fridge-cold.

Storage

• Store the fudge in an airtight container in the fridge for up to 1 week.
• It becomes quite firm when cold but softens to a creamy bite after a few minutes at room temperature.