Cookies N Creme Fudge
Indulge in the ultimate sweet treat with this irresistible Cookies N Creme Fudge! Perfect for cookie lovers, this decadent dessert combines creamy white chocolate and rich sweetened condensed milk with chunks of classic chocolate sandwich cookies for the perfect balance of smoothness and crunch. Made with just four simple ingredients, this easy no-bake fudge comes together in minutes, making it an effortless yet impressive addition to any dessert table. Topped with extra cookie pieces for a picture-perfect finish, this bite-sized delight is ideal for gifting, parties, or simply satisfying your sweet tooth. Plus, it’s make-ahead friendly—store it in the fridge for up to two weeks and enjoy a chilled, velvety square whenever the craving strikes!
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Ingredients
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 cookies chocolate sandwich cookies
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment paper with nonstick spray.
Step 2
Roughly chop the chocolate sandwich cookies into small pieces, leaving a few chunks slightly larger for added texture. Set aside.
Step 3
In a medium saucepan, combine the white chocolate chips and sweetened condensed milk. Cook over low heat, stirring constantly with a heatproof spatula, until the chocolate chips are fully melted and the mixture is smooth. This should take about 3-5 minutes.
Step 4
Remove the saucepan from the heat and stir in the vanilla extract until fully incorporated.
Step 5
Immediately fold in about 3/4 of the chopped cookies, reserving the remaining 1/4 for topping. Gently stir to distribute the cookies evenly throughout the fudge mixture.
Step 6
Pour the fudge mixture into the prepared baking pan, spreading it evenly with a spatula or the back of a spoon. Sprinkle the reserved cookie pieces over the top, pressing them lightly into the surface to ensure they stick.
Step 7
Let the fudge cool to room temperature, then transfer the pan to the refrigerator. Chill for at least 2 hours, or until the fudge is firm and set.
Step 8
Once set, use the parchment overhang to lift the fudge out of the pan. Place it on a cutting board and use a sharp knife to cut it into 24 squares. For cleaner cuts, wipe the knife with a damp cloth between slices.
Step 9
Store the fudge in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1583.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7310.0 |
| Total Fat 355.5g | 0% |
| Saturated Fat 195.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 254.9mg | 0% |
| Sodium 3249.5mg | 0% |
| Total Carbohydrate 1023.4g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 810.4g | |
| Protein 94.4g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 2477.8mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 4991.5mg | 0% |
Source of Calories