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Cookies 'n' Cream Fudge Recipe
Cookies 'n' Cream Fudge Recipe photo by Taste of Home

Cookies 'n' Cream Fudge Recipe

Publisher Photo
I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. —Laura Lane, Richmond, Virginia
TOTAL TIME: Prep: 25 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 36 servings

Ingredients

  • 16 Oreo cookies, broken into chunks, divided
  • 1 can (14 ounces) sweetened condensed milk
  • 2 tablespoons butter
  • 2-2/3 cups white baking chips
  • 1 teaspoon vanilla extract
  • Crushed peppermint candies, optional

Nutritional Facts

1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 64 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
  2. In a heavy saucepan, combine the milk, butter and chips; cook and stir over low heat until chips are melted. Remove from heat; stir in vanilla.
  3. Pour over cookies in pan. Sprinkle with remaining cookies and peppermint candies if desired. Cover and refrigerate for at least 1 hour. Cut into squares. Yield: 3 dozen.
Originally published as Cookies 'n' Cream Fudge in Quick Cooking November/December 1998, p30

Nutritional Facts

1 serving (1 each) equals 133 calories, 7 g fat (4 g saturated fat), 8 mg cholesterol, 64 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Cookies 'n' Cream Fudge

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 27, 2014

"I have used this recipe many times for different occasions. I've changed it up a little, though. Once the chips are almost melted, I stir in a rounded 1/4 c. of powdered sugar for a little more body. I also use parchment paper instead of foil. I like to watch for the seasonal Oreo's - make them for Easter, Birthdays, etc... - whenever a little extra sweet treat is nice. I also double the batch and make it in a 11x17 jelly roll pan during the holidays. Then I have enough for an added touch on cookie plates, and work treats. Wonderful recipe."

MY REVIEW
Reviewed Dec. 14, 2014

"Forgive me...but isn't there supposed to be some sort of confectioners sugar in this recipe? That may be why the reviewers are complaining that it's not holding it's shape? Typically most fudge recipes (if not all)...have powdered sugar as a main ingredient, it's what binds it together...Laura, PLEASE let us know"

MY REVIEW
Reviewed Oct. 31, 2013

"These were good, but a little too sweet."

MY REVIEW
Reviewed Aug. 30, 2013

"I haven't made this recipe yet but wonder if 16 cookies is adequate for the recipe? If you want to switch it up for autumn, you can add the Reeses peanut butter candies for a different taste!"

MY REVIEW
Reviewed Mar. 6, 2013

"This recipe was a customer favorite when I used to bake for a local coffee shop. My family enjoys it as well and I love the fact that it's so easy to make!"

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