#AD Can you guess the secret ingredient in this yummy #Biscoff fudge? My kids and everyone else who tasted it would have never guessed that it contains (spoiler alert!) mashed potato! Thanks for challenging me @albert_bartlett #dothealbertbartlett #recipes Fancy making it? #recipeinpost #biscofffudge #sweetsformysweet #sweettooth #treatyoself #easyrecipes #biscoffchocolate Makes 30 -40 squares Ingredients 1 medium Albert Bartlett Rooster potato (150g peeled weight) 115g unsalted butter, cubed 4 heaping tablespoons smooth Biscoff spread 75g dark chocolate chips 1 tsp vanilla extract 450g icing sugar 8 Biscoff biscuits Topping 215g dark chocolate chips 2 tbsp smooth Biscoff spread Decorate (optional) Chocolate hearts 2 tbsp Biscoff spread Method Peel, cube and cook one medium Albert Bartlett Rooster potato until soft. Put the cooked potato in a mixing bowl and mash well. 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. Add the icing sugar, gradually, mixing it in until incorporated. Crush the biscuits to a fine crumb or process in a food processor and fold into the fudge. Spoon the fudge into an 8inch square tin lined with baking paper, spread out and level. Chill in the fridge until set. 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. Pour the chocolate over the fudge and spread out to cover. Chill in the fridge for at least 2-3 hours or overnight. 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. (at London, United Kingdom) https://www.instagram.com/p/CK11YiOBGx_/?igshid=1pusw5h8pi7do
