Cookies and Cream Fudge
This Cookies and Cream Fudge is a quick and easy treat that combines rich white chocolate and Oreo cookies for a decadent indulgence!
Servings: 16 servings
Ingredients
- 3 cups white chocolate chips good quality
- 14 ounces sweetened condensed milk
- 2 ½ cups Oreo cookie pieces divided into 2 cups and ½ cup, about 25 cookies
- 1 pinch salt
Instructions
- Line a 9x9-inch baking pan with parchment paper, allowing some overhang on the sides.
- In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second increments, stirring in between, until smooth and melted.
- Add a pinch of salt and 2 cups of Oreo cookie pieces to the melted mixture. Stir until evenly distributed.
- Pour the mixture into the prepared baking pan and spread it evenly. Sprinkle the remaining ½ cup of Oreo cookie pieces on top, pressing them into the fudge.
- Refrigerate for at least 2 hours, or until firm enough to cut.
- Lift the fudge out of the pan using the parchment paper overhang, cut into squares, and enjoy!
Equipment
- Microwave-Safe Bowl
- Spatula
- 9x9-inch Baking Pan
- Measuring cups and spoons
- Refrigerator
Notes
- Store fudge in an airtight container in the refrigerator for up to 2 weeks.
- For longer storage, freeze for up to 3 months, wrapped tightly.
- Feel free to customize with your favorite mix-ins or toppings!