This Cookies and Cream Fudge recipe is the perfect combination of milk and cookies in one sweet treat! You will get the smoothness of milk with the crunch of cookies for a satisfying treat!
Make our easy fudge recipe in less than 10 minutes!
Cookies ‘n’ Cream Fudge Recipe
Prep Time: 10 Minutes
Cook Time: 3 Minutes
Chill Time: 4 Hours
Yields: About 16 1-Inch Pieces
Ingredients
- 30 Double Stuffed Oreos (regular or flavored Oreos would also work)
- One 14-ounce Can Sweetened Condensed Milk
- One 10-ounce Package White Chocolate Chips (also known as white baking chips; I prefer Nestle brand or Ghirardelli which work better)
- 1 Teaspoon Vanilla Extract
Directions
Line an 8×8 pan with parchment paper. Do not use non-stick spray on the parchment paper. Set aside.
Crush the Oreos until the are course and crumbly. You can do this in a food processor or put the cookies in a zip-top bag, seal and roll over with a rolling pin. Some big pieces are fine.
Place the white chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds, then stir. Continue to heat and stir for a total of 1 1/2 – 2 minutes, pausing every 30 seconds to stir so the chips won’t burn.
Pour the milk and the vanilla into the melted chocolate. Stir well.
Add in about 3/4 of the crushed Oreo pieces and stir together.
Pour the mixture into the baking pan and spread evenly to the sides.
Sprinkle the remaining Oreo cookie pieces on top and gently press in.
Put in the refrigerator for 4 hours or until set.
Using a sharp knife, slice the fudge into 1-inch pieces.
Helpful Tips
- Store fudge in a sealed container in the fridge for up to two weeks or in a cool, dry spot for up to 1 week.
- You can freeze fudge in a sealed container for up to 3 months.
- To flatten the top of the fudge and make it smooth, tap the pan on the counter to make the mixture settle evenly.
