White and Dark Chocolate Fudge with Pink Biscuits
Make white and dark chocolate fudge layered with crunchy pink Reims biscuits; a quick no-bake treat ready in minutes.
This recipe presents a classic fudge preparation enriched with two types of chocolate—typically dark (or milk) and white—and accented by the distinctive flavor and rose-tinted hue of crumbled Biscuits Roses de Reims. The confection is made by gently melting chocolate with sweetened condensed milk and butter to create a smooth, glossy base, then folding in pieces of the crisp pink biscuits before the mixture is poured into a pan to set and be cut into bite-size squares. Offering a contrast of creamy richness and delicate biscuit crunch, these small treats are popular as an after-dinner sweet, a coffee accompaniment, or a festive homemade gift during the holiday season.
White and Dark Chocolate Fudge with Pink Biscuits
Ready in roughly 15 minutes of hands-on time and no candy thermometer required, this no-bake recipe is ideal for anyone who wants maximum impact with minimal effort. The squares hold up beautifully in the fridge for up to a week, so you can make them ahead and have an impressive treat on standby for last-minute guests or gift boxes.
Prep Time
20 minutes
20 minutes
Cook Time
10 minutes
10 minutes
Total Time
225 minutes
225 minutes
Ingredients
Sweetened condensed milk – 1 can (about 397 g / 14 oz)
- Dark (bittersweet) couverture or baking chocolate, chopped – 200 g (7 oz)
- White chocolate, chopped – 200 g (7 oz)
- Unsalted butter – 25 g (1 ¾ Tbsp)
- Pink Biscuits of Reims (biscuits roses), roughly crushed – 8 to 10 biscuits (≈60 g / 2 oz)
- Optional / suggested additions that pair well with this fudge:
- Pure vanilla extract – 1 tsp
- Fleur de sel (or flaky sea salt) – a pinch for sprinkling on top before the chocolate sets
- Coarsely chopped pistachios or toasted almonds – 2 Tbsp for extra crunch
Method
Line a small square baking dish with baking paper, letting the paper hang over the edges for easy removal
- Crush the pink biscuits into small chunks and set them aside
- Roughly chop the dark chocolate and keep it ready
- Pour half of the sweetened condensed milk into a saucepan with half of the butter and gently heat until the butter melts and the mixture just begins to bubble
- Remove the pan from the heat and add the chopped dark chocolate, stirring until completely smooth
- Pour the dark chocolate mixture into the prepared dish and smooth the surface with a spatula
- Scatter half of the crushed pink biscuits evenly over the dark chocolate layer and lightly press them in
- Place the dish in the refrigerator for about 15 minutes so the first layer can firm up
- Roughly chop the white chocolate while the first layer chills
- Pour the remaining sweetened condensed milk into a clean saucepan with the remaining butter and heat gently until the butter melts and the mixture starts to bubble
- Take the pan off the heat, add the chopped white chocolate and stir until smooth and silky
- Retrieve the dish from the refrigerator and pour the white chocolate mixture over the chilled dark layer, spreading it evenly
- Sprinkle the remaining crushed pink biscuits over the top and press them very lightly so they adhere
- Refrigerate the dish for at least 3 hours or until the fudge is completely firm
- Lift the set fudge out of the dish using the overhanging baking paper and place it on a cutting board
- Cut the fudge into small squares with a sharp knife, wiping the blade between cuts for clean edges
Nutrition
Calories
3875 kcal Protein
57 g Fat
208 g Carbs
475 g Fiber
23 g Sugar
416 g
3875 kcal Protein
57 g Fat
208 g Carbs
475 g Fiber
23 g Sugar
416 g
Notes
For cleaner, sharp-edged squares, chill the pan for at least 2 hours, then slice with a knife warmed under hot water and wiped dry between cuts. A tiny pinch of flaky sea salt sprinkled on top before the fudge sets wakes up the chocolate flavor and balances the sweetness. If you’re out of Biscuits Roses, swap in crisp shortbread and add a few crushed freeze-dried raspberries to keep the rosy hue.
why this recipe
This white and dark chocolate fudge with pink biscuits is the kind of treat that turns an ordinary coffee break into a little celebration: the silky duo of chocolates melts luxuriously on the tongue, while the delicate crunch of the rose-tinted biscuits adds both color and an unexpected hint of vanilla-berry fragrance. Quick to assemble and requiring no oven time, it rewards even minimal effort with a confectioner’s-shop finish—perfect for gifting, sharing at festive gatherings, or simply indulging yourself with something that looks as stunning as it tastes.
FAQs
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Frequently Asked Questions
What can I use as a substitute if I can’t find Biscuits Roses de Reims?
Use any crisp, lightly sweet cookie such as plain shortbread or vanilla tea biscuits in the same weight. To keep the signature rosy hue and subtle berry note, mix a spoonful of crushed freeze-dried raspberries into the cookie crumbs before folding them into the fudge.
How should I store the finished fudge and how long will it stay fresh?
Once the fudge is cut, layer the squares in an airtight container with parchment between layers and keep it refrigerated; the texture and flavor stay at their best for about 7 days. For longer keeping, freeze the well-sealed pieces for up to 3 months and thaw them overnight in the fridge before serving.
Can I prepare this fudge entirely in the microwave instead of on the stovetop?
Yes—combine the butter and half of the condensed milk in a microwave-safe bowl, heat at 50 % power in 20- to 30-second bursts until just steaming, then stir in the chopped dark chocolate until smooth; repeat the process for the white chocolate layer in a clean bowl. Work in short intervals and stir well each time to prevent scorching, and proceed with layering and chilling exactly as in the stovetop method.