Nothing beats the rich and decadent taste of cookies and cream fudge.
The cookies and cream flavor of this delicious treat combines the rich creaminess of white chocolate with the satisfying crunch of cream-filled chocolate sandwich cookies.
Easy Oreo fudge is perfect for various occasions, include it on your treat trays along side decadent cookies for holiday parties, birthday parties, potlucks, or give to a fellow fudge lover as a homemade gift.
Whether served as a decadent dessert or enjoyed as a sweet indulgence, this cookies and cream fudge recipe never disappoints.
Made with just a few simple ingredients, homemade fudge is easy to whip up and always a crowd-pleaser.
What is Cookies and Cream Fudge Made Of?
Cookies and cream fudge is a decadent treat made primarily of white chocolate, sweetened condensed milk, vanilla extract, and crushed cream-filled chocolate sandwich cookies, such as Oreo cookies. These ingredients are combined to create a creamy white chocolate fudge with a delightful crunch from the cookie pieces.
The Best Cookies and Cream Fudge Recipe
Ingredients:
- 30 Double Stuffed Oreos
- 1 – 14 oz can sweetened condensed milk
- 1 – 10 oz package white chocolate chips
- 1 t vanilla extract
Directions:
Prepare an 8×8 inch square pan and line with parchment paper or foil, leaving some overhang on the sides for easy removal later.
Spray with a thin layer of non-stick spray. Set aside.
Using a food processor or a ziploc bag and a rolling pin, crush the Oreos until course and crumbly. Some bigger pieces can remain. Set aside.
In a microwave-safe bowl, combine chocolate chips and the sweetened condensed milk.
Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and melted.
Do not over heat – the chocolate can scorch and ruin the batch.
Add in the vanilla and stir well. Fold in approximately 3⁄4 of the crushed Oreo pieces, reserving a handful for topping.
Pour the fudge mixture into your prepared pan. Spread with the spatula until it is even
and reaches the sides.
Sprinkle the remaining Oreo pieces on top of the fudge and gently press into the fudge to help secure the crumbs in place.
Refrigerate the fudge for at least 2-3 hours, or until firm.
Once set, the fudge can be cut into small chunks and serve.
Storage: Fudge can be stored in an airtight container for up to one week or frozen for 3 months.
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FAQs about Cookies and Cream Fudge
Can I use dark or milk chocolate instead of white chocolate for this recipe?
Yes, you can experiment with different types of chocolate to create variations of cookies and cream fudge according to your taste preferences.
Store the fudge in an airtight container in the refrigerator for up to two weeks. You can also freeze it for longer storage. You can freeze fudge for up to 2 to 3 months if stored properly in an airtight container or freezer-safe bag to avoid freezer burns.
Can I add nuts or other mix-ins to the fudge?
Absolutely! Feel free to customize your cookies and cream fudge with chopped nuts, dried fruit, or other mix-ins for added texture and flavor.
Tips for Perfect Cookies and Cream Fudge
- Use high-quality white chocolate for the best results, as it will melt smoothly and give the fudge a creamy texture. Candy coating or melts are not recommended for this recipe.
- Be sure to crush the cookies into small pieces for even distribution throughout the fudge.
- Allow the fudge to cool and set completely before cutting into squares to prevent crumbling.
- Get creative with your toppings! Try sprinkling crushed candy bars or drizzling melted chocolate over the fudge for extra flair.
Cookies and Cream Fudge Recipe
Indulge in the creamy goodness of cookies and cream fudge with this irresistible recipe. Perfect for sweet cravings and easy to make at home!
Ingredients
- 30 Double Stuffed Oreos
- 1 - 14 oz can sweetened condensed milk
- 1 - 10 oz package white chocolate chips
- 1 t vanilla extract
Instructions
Prepare an 8x8 inch square pan and line with parchment paper or foil, leaving some overhang on the sides for easy removal later.
Spray with a thin layer of non-stick spray. Set aside.
Using a food processor or a ziploc bag and a rolling pin, crush the Oreos until course and crumbly. Some bigger pieces can remain. Set aside.
In a microwave-safe bowl, combine chocolate chips and the sweetened condensed milk.
Microwave in 30-second intervals, stirring after each interval, until the mixture is smooth and melted.
Do not over heat - the chocolate can scorch and ruin the batch.
Add in the vanilla and stir well. Fold in approximately 3⁄4 of the crushed Oreo pieces, reserving a handful for topping.
Pour the fudge mixture into your prepared pan. Spread with the spatula until it is even
and reaches the sides.
Sprinkle the remaining Oreo pieces on top of the fudge and gently press into the fudge to help secure the crumbs in place.
Refrigerate the fudge for at least 2-3 hours, or until firm.
Once set, the fudge can be cut into small chunks s and served.
Storage: Fudge can be stored in an airtight container for up to one week or frozen for 3 months.