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Cookies and Cream Fudge

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Cookies and Cream Fudge is a no-bake dessert featuring a creamy white chocolate base, sweetened condensed milk, and crunchy Oreo pieces, all topped with more Oreos. This decadent treat is easy to make and perfect for gifting or sharing at parties.

Ingredients

3 cups (510 g) white chocolate chips or finely chopped white baking bars

1 can (14 oz / 397 g) sweetened condensed milk

2 tablespoons (28 g) unsalted butter

1 teaspoon pure vanilla extract

Pinch of fine sea salt

20 chocolate sandwich cookies (Oreos®), roughly chopped (reserve ¼ for the top)

Instructions

  1. Line an 8-inch square pan with parchment paper, leaving some overhang on the sides for easy lifting after the fudge has set.
  2. In a heavy saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
  3. Remove the saucepan from the heat and stir in the vanilla extract and salt. Fold in ¾ of the chopped Oreo cookies, saving the remaining ¼ for the topping.
  4. Scrape the mixture into the prepared pan and smooth the top with a spatula. Press the remaining chopped Oreos over the surface of the fudge.
  5. Refrigerate the fudge for at least 3 hours, or until it is firm.
  6. Once the fudge is firm, lift it out of the pan using the parchment paper and cut into 36 bite-sized squares.

Notes

For a twist, marble 2 tablespoons of warmed peanut butter through the fudge before chilling.

Use dark chocolate Oreos® or add mini chocolate chips for a double chocolate version.

For a festive touch, sprinkle crushed peppermint candies on top during the holidays.

Use coconut condensed milk and dairy-free white chocolate chips for a dairy-free version.

Double the recipe and pour into a 9×13-inch pan for a larger batch.

Nutrition

Find it online: https://chocolatecoveredamy.com/cookies-and-cream-fudge/