White Chocolate Cookies N Cream Fudge
Indulge your sweet tooth with this irresistibly decadent White Chocolate Cookies N Cream Fudge! This easy no-bake recipe combines smooth, melt-in-your-mouth white chocolate with the crunch of crushed chocolate sandwich cookies (like Oreos) for a deliciously creamy treat with a satisfying texture. Made with just five simple ingredients, including sweetened condensed milk and a touch of vanilla for added richness, this fudge comes together in under 15 minutes of prep time. Perfect for holiday gifting, party platters, or an anytime dessert, this creamy cookies-and-cream fudge is sure to be a crowd-pleaser. Plus, its rich flavors and striking speckled appearance make it as beautiful as it is delicious. Treat yourself to this no-fuss recipe and elevate your dessert game today!
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Recipe Information
Ingredients
- 450 grams white chocolate chips
- 400 grams sweetened condensed milk
- 30 grams unsalted butter
- 1 teaspoon vanilla extract
- 150 grams crushed chocolate sandwich cookies (e.g., Oreos)
Instructions
Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving some overhang for easy removal. Set aside.
In a medium-sized saucepan, combine the white chocolate chips, sweetened condensed milk, and unsalted butter.
Place the saucepan over low heat and stir continuously until the white chocolate chips are completely melted and the mixture is smooth. Be careful not to let the mixture scorch.
Remove the saucepan from the heat and stir in the vanilla extract.
Fold in two-thirds of the crushed chocolate sandwich cookies, making sure they are evenly distributed throughout the mixture.
Pour the fudge mixture into the prepared pan and spread it evenly using a spatula. Tap the pan gently on the counter to remove air bubbles.
Sprinkle the remaining crushed cookies over the top of the fudge, pressing them lightly into the surface.
Refrigerate the fudge for at least 2 hours, or until it is firm and set.
Once set, use the parchment paper overhang to lift the fudge out of the pan and place it on a cutting board.
Cut the fudge into 16 squares using a sharp knife, wiping the blade clean between cuts for smooth edges.
Store the fudge in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.
Nutrition Facts
Calories |
4691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.3 g | 304% | |
| Saturated Fat | 144.1 g | 720% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 619.9 g | 225% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 544.9 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2000 mg | 154% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3616 mg | 77% | |
*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.
