Discover the perfect harmony of velvety white chocolate fudge generously studded with chunks of your favorite chocolate sandwich cookies. With each bite of this yummy cookies and cream fudge, you’ll experience a symphony of textures – the smoothness of the fudge intertwined with the satisfying crunch of cookie pieces. Perfect holiday dessert for Christmas and beyond!
My kids and I love anything with Oreos so it made total sense to make a holiday fudge with Oreo cookies in it. This one is sure to be an instant favorite for Oreo cookie lovers! Best of all you only need 4 ingredients to make it!!! Isn’t that amazing?
So, are you ready to elevate your dessert game and treat your taste buds to a heavenly delight? Look no further than our Cookies ‘n Cream Fudge recipe! Combining the irresistible crunch of double-stuffed Oreos with the creamy richness of white chocolate, this fudge is a surefire way to satisfy your sweet cravings.
In this blog post, we’ll guide you through the easy-to-follow steps of making this delectable treat, and we’ve even sprinkled in some low-competition SEO keywords to sweeten the deal.
Why You Would Love This Recipe for Cookies and Cream Fudge
You’ll love our Cookies ‘n Cream Fudge recipe because it seamlessly combines the classic goodness of Double Stuffed Oreos with the creamy luxury of white chocolate. This easy-to-follow recipe yields a decadent treat with a perfect balance of crunch and creaminess. The delightful blend of flavors and textures makes it an irresistible indulgence for any sweet tooth. Plus, it’s a simple recipe that even beginners can master, ensuring a delightful outcome every time you crave a sweet escape.
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 8×8 inch baking dish and line it with parchment or foil. 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 medium bowl, combine the entire bag of white chocolate chips and the sweetened condensed milk. Heat in the microwave for one minute. Stir well. Heat for an additional 30 seconds at a time and stirring between each interval until the white chocolate chips have melted and the mixture is smooth. Do not overheat – the chocolate can scorch and ruin the batch. Add in the vanilla and stir well. Fold in approximately ¾ of the crushed Oreo pieces.
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 and gently press into the fudge to help secure the crumbs in place.
Allow the fudge to cool and harden. The pan can be placed in the fridge to expedite setting but otherwise, room temperature is fine. Once set, the fudge can be cut into pieces and served.
Storage: Fudge can be stored in an airtight container for up to one week or frozen for 3 months.
Frequently Asked Questions (FAQs):
Q1: Can I use regular Oreos instead of Double Stuffed? A: Absolutely! While Double Stuffed Oreos add an extra layer of creaminess, regular Oreos work just as well in this recipe.
Q2: Can I substitute dark chocolate for white chocolate? A: While it will alter the flavor profile, you can experiment with dark chocolate for a richer, more intense taste.
Q3: Can I add nuts to the fudge? A: Certainly! Chopped nuts, such as walnuts or pecans, can be a delightful addition for those who enjoy a nutty crunch in their fudge.
Indulge in the sweet symphony of flavors that our Cookies ‘n Cream Fudge brings to the table. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a foolproof way to impress friends and family. Try it out, and let the luscious blend of white chocolate and Oreos transport you to dessert heaven!
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Easy Cookies and Cream Fudge
Ingredients
- 30 pieces Double Stuffed Oreos
- 14 oz can sweetened condensed milk
- 10 oz package white chocolate chips
- 1 tsp vanilla extract
Instructions
- Prepare an 8×8 inch baking dish and line with parchment or foil. 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 medium bowl, combine the entire bag of white chocolate chips and the sweetened condensed milk. Heat in the microwave for one minute. Stir well. Heat for an additional 30 seconds at a time and stirring between each interval until the white chocolate chips have melted and the mixture is smooth. Do not over heat – the chocolate can scorch and ruin the batch.
- Add in the vanilla and stir well.
- Fold in approximately ¾ of the crushed Oreo pieces.
- 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 and gently press into the fudge to help secure the crumbs in place.
- Allow the fudge to cool and harden. The pan can be placed in the fridge to expedite setting but otherwise room temperature is fine.
- Once set, the fudge can be cut into pieces and served.
Notes
- We recommend using a premium white chocolate brand such as Ghirardelli for better quality taste and melting. Candy coating or melts are not recommended for this recipe.
- We used the Double Stuffed Oreos because more is always better, but regular Oreos would be fine. They do have some flavored Oreos now such as birthday cake flavored, mint, etc that would tasty to try as well.
- This is a no-bake recipe. Use sweetened condensed milk NOT evaporated milk.
