Instructions

• Line a rimmed baking pan or pans (for example a rimmed baking sheet or multiple 8×8‑inch pans) with aluminum foil, leaving an overhang on two opposite sides for lifting. Set aside.
• Place the entire 11 lb container Pillsbury vanilla frosting and the 2 3/4 cups Biscoff Spread into a very large microwave‑safe bowl. If the full amount will not fit in one bowl or in your microwave, divide the ingredients into batches that do fit.
• Microwave on high in 30‑second intervals, removing and stirring thoroughly after each interval. Continue heating and stirring until the Biscoff is melted and the mixture is smooth and fully combined.
• Pour or spoon the warm mixture into the prepared foil‑lined pan(s) and spread evenly to the edges with a spatula.
• Refrigerate until the fudge is completely firm, at least 1–2 hours (longer or overnight if needed).
• Use the foil overhang to lift the set fudge from the pan(s). Peel back the foil and cut the fudge into pieces. Store refrigerated.