Tea Time Fudge combines a few of my favorite things. Peanut Butter, Chocolate and Biscoff Cookies to make a melt in your mouth, one of a kind fudge.My cousin makes awesome peanut butter fudge which is super creamy and smooth. She made a few batches for our big family reunion held over the long 4th of July weekend. We were discussing her recipe and talked about how it could be made different. Not that her fudge needed any tweaking. We had been talking about Biscoff cookies and I thought that would make addition to peanut butter fudge. As we formulated a recipe, we decided that a Biscoff cookie base would add a nice complexity to the flavor of the fudge. We also decided that it needed a little chocolate added to the peanut butter.
Tea Time Fudge
As soon as I got home from the reunion I headed to the store to get the ingredients to make our new Tea Time Fudge. So why the name Tea Time Fudge? Well, my cousin thought we needed a name to symbolize that Biscoff cookies are made in Europe. Belgium to be exact, so I came up with the name Tea Time Fudge.
The truth is that the yummy little lotus cookies are served throughout Europe in cafe’s with coffee, but “Coffee Time Fudge” just didn’t have the same ring to it. The fudge is smooth and creamy with a slightly crunchy Biscoff cookie crust adding a hint of caramel flavoring.
Make the crust the same way you would make a graham cracker crust for a pie. Crush the cookies in a food processor or by hand. Stir in the sugar and then combine with the melted butter. To make the fudge; add sugar, evaporated milk and margarine in a large heavy pot. Bring to a boil then reduce heat to a medium rolling boil, stirring constantly, for 7 minutes. Remove from heat. Stir in peanut butter and marshmallow creme until completely combined. Pour into prepared pans and allow to set up before cutting.Enjoy with your tea or coffee.
What is your favorite fudge recipe?
- 4 1/2 cups sugar
- 1 can evaporated milk
- 1 stick margarine
- 1 cup Reese's Chocolate Peanut Butter
- 1 cup Peanut Butter, smooth
- 1 (13 oz) jar Marshmallow Creme
- 1 (8.8 oz) package Biscoff cookies, about 32
- 1/4 cup sugar
- 8 tbsp unsalted butter, 1 stick
- Grease a jelly roll pan or three 8x8 pans.
- In a food processor, pulse cookies into fine crumbs.
- Add sugar and pulse to combine.
- Pour in melted butter and pulse until a paste forms.
- Press cookie paste into base of prepared pan. Set aside.
- In a large pot bring sugar, evaporated milk and margarine to a rolling boil, stirring often.
- Reduce heat to a medium rolling boil and boil for 7 minutes stirring constantly.
- Remove from heat and stir in peanut butter and marshmallow creme until fully incorporated.
- Pour fudge into prepared pan or pans.
- Allow to fudge to set.
-First published by Quinn Caudill for DadWhats4Dinner.com ©2016
-Recipe adapted from Jackie Hopkins.
I also will be bringing my Tea Time Fudge recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.