Two layers of oaty biscuit mixture surround a layer of Biscoff and white chocolate fudge in these Biscoff & White Chocolate Fudge Oaty Bars. The fudge layer is decadent and oh so rich (and only 3 ingredients). The oaty biscuit layer is crisp, crunchy and contains some Biscoff biscuits for added flavour. Simply make the oat biscuit mixture, then the fudge takes a few minutes on the hob, then layer up and bake!
Now, I recommend making these in a 9×13″ traybake tin. You can half the recipe to fit an 8×8″ tin, but you may find yourself with half a tin of condensed milk to use up. If you bake a lot, or want to make fudge, then this is ideal, but otherwise I’d suggest making a full batch. If this makes too much for you, I highly recommend taking some into work/gifting some to your friends/freezing some (in an airtight container).
Don’t let the mention of fudge put you off. Keep the heat low, stir frequently and you’ll be fine! As we’re using condensed milk rather than starting with sugar, there is minimal risk (although it is one that would require adult supervision if you’re getting the family involved!).
With regards to the ingredients, I recommend the smooth Biscoff Spread, but feel free to use crunchy, or any supermarket own brand (usually called Cookie Butter/Speculoos Spread). Same applies for the biscuits!
For more Biscoff ideas, check out these Biscoff Palmiers or these Biscoff Stuffed Cookies. For more baking inspiration, including videos of me pulling apart different bakes, head on over to my Instagram.
Biscoff & White Chocolate Fudge Oaty Bars
Ingredients
- 220 g Unsalted Butter
- 200 g Light Brown Sugar
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 160 g Oats
- 80 g Biscoff Cookies/Biscuits
- 320 g Plain Flour
- 1 tsp Baking Powder
For the Fudge
- 397 g Sweetened Condensed Milk
- 400 g White Chocolate
- 150 g Biscoff Spread
- 1 tbsp Biscoff Spread (optional)
Instructions
- Preheat the oven to 200C/180C Fan/Gas Mark 6. Line a 9×13" pan with greaseproof paper (HACK: use paint-free bulldog clips to keep the baking paper attached to the tray).
- In a large bowl, or the bowl of a stand mixer, cream the butter and brown sugar for about 3 minutes on a high speed (with an electric mixer). Add the eggs and vanilla and mix again.
- Add in the oats, biscuits, flour, baking powder and salt, and fold everything together into a sort of cookie dough/paste. Set aside.
- Make the fudge by combining the condensed milk with the broken up white chocolate in a medium saucepan. Set over a low heat and stir until the chocolate has melted. Turn off the heat and add the Biscoff spread. Stir together until just combined.
- Pour about 2/3 of the oat mixture into the baking tin and spread out (this may take some effort, press into the edges with a wooden spoon). Pour over the fudge. Then 'sprinkle' over the remaining oaty mixture, it doesn't have to completely cover it (refer to video).
- Bake for 20-25 minutes, until the top is a golden brown (and the kitchen smells amazing). Remove and let cool on a wire rack.
- Optional: Decorate by drizzling over 1 tbsp melted Biscoff, and sprinkling over some crushed biscuits. Cut with a sharp knife and serve!
