Biscoff & White Chocolate Fudge Oaty Bars
A Biscoff Spread and white chocolate fudge is sandwiched between layers of oat/biscoff cookie dough. This creates a wonderful combination of sweet, crunchy and creamy!
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Servings: 16
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 9x13" 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!