Simple Cookies & Cream Fudge Recipe

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This rich and decadent fudge is easy to make and is filled with cream-filled chocolate sandwich cookies! Then, it’s topped with even more cookies. It’s the perfect treat for any sweet tooth.

Cookies & Cream Fudge that's simple to make

Cookies & Cream Fudge

In a small sauce pan over medium heat, melt 12 tablespoons of butter. Once completely melted, stir in two cups of sugar and five ounces of evaporated milk. Increase the heat to medium high and keep stirring.

fudge

Once you get the first simmering bubbles, set the timer for 4 minutes. Keep stirring. Let the mixture come to a boil but keep stirring.

After the timer goes off, remove from heat and stir in 12 ounces of white chocolate chips. Stir until smooth.

fudge

Add 7 ounces of marshmallow crème and two teaspoons of vanilla and stir until thoroughly combined.

Stir in 2 cups of the crushed cookies.

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Pour into an 8×8 inch pan lined with Parchment paper.  Sprinkle ½ cup of crushed cookies over the top and lightly press into the mixture. Refrigerate at least 1 ½ hours.

Remove from pan and cut into desired size squares. Store in airtight container and refrigerate.

fudge

Cookies & Cream Fudge

May 26, 2015
: 16
: 5 min
: 5 min
: 10 min
: Easy

A delicious and easy dessert fudge everyone will love

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Ingredients
  • 12 Tbsp butter
  • 2 Cups sugar
  • 5 oz. Evaporated milk
  • 12 oz. White chocolate chips
  • 7 oz. Marshmallow creme
  • 2 Tsp. vanilla extract
  • 2.5 cups Crushed Oreos
Directions
  • Step 1 In a small sauce pan over medium heat, melt butter.
  • Step 2 Stir in sugar and milk
  • Step 3 Once it starts to bubble, set timer for 4 minutes. Keep stirring.
  • Step 4 Let it come to a low boil *KEEP STIRRING*
  • Step 5 After 4 minutes, remove from heat and stir in white chocolate chips. Stir until mixture is smooth.
  • Step 6 Add marshmallow creme and vanilla
  • Step 7 stir until thoroughly combined.
  • Step 8 Stir in 2 cups of the crushed cookies.
  • Step 9 Pour into an 8×8 pan lined with Parchment paper.
  • Step 10 Sprinkle remaining cookies over the top and press lightly into mixture.
  • Step 11 Refrigerate a minimum of 1.5 hours.
  • Step 12 Remove from pan and cut.
  • Step 13 Store in an airtight container and refridgerate.



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