Biscoff Mashed Potato Fudge

METHOD

1. Peel, cube and cook one medium Albert Bartlett Original Rooster potato until soft.

2. Put the cooked potato in a mixing bowl and mash well.

3. Add the butter, 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.

4. Add the icing sugar, gradually, mixing it in until incorporated.

5. Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge.

6. Spoon the fudge to into a 8inch square tin lined with baking paper, spread out and level. Chill in the fridge.

7. 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.

8. Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight.

9. 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.

RECIPE CREATED & PHOTOGRAPHED BY SUPER GOLDEN BAKES

What you will need