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Every year, there are certain goodies you make exclusively around Christmas-time. Our list includes iced sugar cookies, the infamous peanut butter blossoms, and one more recent addition — cookies and cream fudge. YUM.
My sister-in-law shared this recipe with me a few years ago and I have been indebted to her ever since. I’m normally a chocolate and peanut butter girl when it comes to fudge, but just in case you crave something a bit different, this recipe needs to be on your list of runner-ups.
The white chocolate is divine, and crushed Oreos taste good sprinkled on just about anything. And even though this isn’t really a cooke, per se, you could totally take it along to this year’s cookie exchange. I’m pretty sure no one will mind!
How to Make Cookies and Cream Fudge
Step 1: Line an 8×8 baking dish with foil, and grease with cooking spray. But if you ditched the cooking spray like I did a few months ago, just use shortening smeared onto a bit of wax paper, and rub onto the foil. Works just as well!
Step 2: Crush 16 Oreo cookies into chunks, not crumbs, and sprinkle half onto the bottom of the dish.
Step 3: Combine sweetened condensed milk, white chocolate chips, and butter in a small saucepan, and stir on low heat until melted. Be really careful about burning the white chips, they can turn brown rather quickly if the heat is too high.
Oh, and lest you think you can get away with just one 16 oz bag of white chips, you can’t. I tried this out of pure laziness so I didn’t have to run to the grocery store again, and my whole batch turned into a caramelized, gooey mess that never hardened.
So learn from my mistake and use the 2 2/3 cups the recipe calls for!
Step 4: Remove pan from heat and stir in vanilla, then pour over cookies in baking pan. Sprinkle the rest of crushed cookies on top and chill for about 3-4 hours until hardened.
Step 5: Once the fudge is full set, cut into small square or rectangles. These shapes won’t be perfect because of the cookie chunks, but I think that’s what gives this fudge it’s homemade charm! Store in the fridge up to one week, or freeze up to 3 months.Print
Craving something different than the traditional chocolate and peanut butter fudge recipe? This cookies and cream version is easy to whip up and tastes deliciously sweet. Plus it makes a great DIY gift for foodies!
- 16 chocolate cream-filled cookies, broken into chunks, divided
- 1 can (14 oz) sweetened condensed milk
- 2 tbsp butter
- 2 2/3 cups white chocolate chips
- 1 tsp vanilla extract
- Line an 8″ square baking pan with foil, and coat with non-cooking spray.
- Place half of the broken cookies on the bottom of pan.
- In a heavy saucepan, combine condensed milk, butter, and chips, and stir on low heat until melted. Remove from heat and stir in vanilla.
- Pour mixture over cookies in pan, and sprinkle the rest of the cookies over top.
- Chill until hardened (about 3-4 hours or overnight)
- Category: Dessert
- Cuisine: American
Keywords: oreo fudge, cookies and cream fudge
Total Cost: $5.59/batch or $.11/serving
Even though it might seem like there are a lot of expensive ingredients in this recipe — sweetened condensed milk, chocolate chips, and Oreos — it’s still much cheaper to make at home than if you grabbed a pound or two of fudge at a specialty candy shop.
I do wish I could be more specific about how many pounds of fudge one 8″ pan makes, but alas, I don’t have a kitchen scale! Otherwise, I could really compare costs. So, if you ever decide to make this and do have a scale, or are a whiz at math, please let me know in the comments below how much you think this makes.
I’m terrible with numbers in the kitchen!
What is your favorite fudge combination?
Don’t miss another one of my favorite cookies and cream recipes:
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