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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Recipe Information
Ingredients
- 3 cups white chocolate chips
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
- 15 pieces chocolate sandwich cookies (e.g., Oreos)
Instructions
Line an 8x8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal, and set aside.
Place the white chocolate chips and sweetened condensed milk in a medium-sized, microwave-safe bowl.
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.
Stir in the vanilla extract until evenly incorporated.
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.
Pour the fudge mixture into the prepared baking dish, spreading it out evenly with the spatula.
Break the remaining 3 chocolate sandwich cookies into smaller pieces and press them lightly into the top of the fudge for decoration.
Refrigerate the fudge for at least 2 hours, or until it is fully set.
Once set, use the parchment paper overhang to lift the fudge out of the pan and transfer it to a cutting board.
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
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 28.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
