Cookies Cream Fudge
Indulge in the creamy, decadent bliss of Cookies Cream Fudge—a no-bake treat that’s as easy to make as it is delicious! This irresistible recipe combines velvety white chocolate with sweetened condensed milk to create a rich, fudgy base that’s packed with chunks of chocolate sandwich cookies for the perfect cookies-and-cream flavor. With just 10 minutes of prep time and a few simple ingredients, including a hint of vanilla extract for added depth, this dessert is ideal for satisfying your sweet tooth or impressing guests at gatherings. Topped with extra cookie crumbles for a decorative crunch, these bite-sized squares of indulgence are ready to serve after a quick chill in the refrigerator. Perfect for holidays, parties, or weekend treats, this Cookies Cream Fudge recipe is a must-try for fans of creamy, chocolatey desserts.
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Ingredients
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 pieces chocolate sandwich cookies (e.g., Oreos)
Directions
Step 1
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal, and set aside.
Step 2
Place the white chocolate chips and sweetened condensed milk in a medium-sized, microwave-safe bowl.
Step 3
Heat the mixture in the microwave in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and the mixture is smooth and creamy.
Step 4
Stir in the vanilla extract until evenly incorporated.
Step 5
Crush 12 of the chocolate sandwich cookies into small chunks (about 1-inch pieces) and fold them into the fudge mixture using a spatula, ensuring they are evenly distributed.
Step 6
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with the spatula.
Step 7
Break the remaining 3 chocolate sandwich cookies into smaller pieces and press them lightly into the top of the fudge for decoration.
Step 8
Refrigerate the fudge for at least 2 hours, or until it is fully set.
Step 9
Once set, use the parchment paper overhang to lift the fudge out of the pan and transfer it to a cutting board.
Step 10
Cut the fudge into 24 equal squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1238.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5686.5 |
| Total Fat 284.5g | 0% |
| Saturated Fat 175.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 254.9mg | 0% |
| Sodium 1879.6mg | 0% |
| Total Carbohydrate 769.8g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 668.4g | |
| Protein 84.3g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 2376.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 4484.1mg | 0% |
Source of Calories