Cookies And Cream Fudge
Creamy cookies and cream fudge starts with a white chocolate fudge then mixes in chocolate Oreo cookies for a decadent fudge you'll love!
Equipment
- 1 8 x 8 pan A 9-inch square pan can also be used, but the fudge pieces will be slightly thinner. You can use metal or pyrex for this recipe.
Ingredients
- 20 chocolate sandwich cookies divided like Oreos, I used Double Stuffed Oreos
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk 1 can
- 3 tablespoons butter unsalted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line a square 8 x 8 inch baking dish or square baking pan with parchment paper and set to the side.
- Place 15 chocolate cookies in a zip-top bag and 5 chocolate cookies in a second. Crush the cookies into large pieces in each bag with a rolling pin. Set both bags of cookies to the side. You can also roughly chop the cookies with a knife, see notes.
- In a heavy bottomed pan, combine sweetened condensed milk, butter and salt. Add the white chocolate chips last and stir well with a silicone spatula. Heat the mixture gently with medium low heat, stirring very frequently, about 4-5 minutes. (See notes for how to make this recipe in the microwave.)
- Turn off the heat to the fudge. Add the vanilla to the fudge mixture and stir, mixing well.
- Working quickly, gently fold the larger bag of crushed chocolate cookies into the fudge mixture. Immediately pour the fudge mixture into the prepared square pan. Sprinkle the remaining smaller bag of cookie crumbs immediately over the top of the fudge.
- Cover the fudge with aluminum foil. Let the mixture cool completely for at least 4 hours or overnight in the refrigerator, or until firm.
- Remove the fudge from the pan. Slice fudge into 16 pieces and enjoy!
Notes
This fudge can also be made in the microwave! Instead of putting everything in a pan, place the butter, white chocolate chips and sweetened condensed milk in a large mixing bowl that is microwave safe. Microwave for 30 second intervals at half power, stirring in between until a smooth sauce forms. Then continue with adding the cookies to the recipe.
You can roughly chop the Oreo cookies with a large knife instead of crumbling them with the a rolling pin. The rolling pin method is easier to do when cooking with kids.
Nutrition
Calories: 351kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 173mg | Potassium: 225mg | Fiber: 1g | Sugar: 40g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg