Cookies ‘n’ Cream Fudge
Total TimePrep: 25 min. + chilling
Makesabout 3 dozen
- 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
- Line an 8-in. square dish with aluminum foil; coat with cooking spray. Place half of the broken cookies in pan.
- 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.
- 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.
Nutrition Facts1 piece: 133 calories, 7g fat (4g saturated fat), 8mg cholesterol, 64mg sodium, 17g carbohydrate (8g sugars, 0 fiber), 2g protein.
Feb 6, 2020
1/22/2020: Prepared Cookies and Cream Fudge: I'd used 2 cups vanilla chips and 2/3 cup mini-mint chocolate chips. I'd also used 3 Tbsp. of margarine and the 16 Oreo chocolate sandwich cookies as recipe directed. I did break the cookies into smaller pieces and when pouring the fudge mixture over the broken cookies, they came to surface! Buffetfan had a great idea about mixing some of the broken pieces into the fudge and topping with remaining cookies.
May 19, 2019
Very good fudge and classic cookies and cream flavor. I think next time when I make this recipe I will mix some of the broken pieces into the fudge rather than on the bottom of the pan. Then top it with the remaining broken cookies. When it was cut, it kind of fell apart on the bottom. Mixing the pieces into the fudge will probably solve that issue.
Jun 14, 2017
Hi I have made this several times, and it's always a hit. I don't even like oreo cookies and I love this fudge. To those of you who find it soupy, are you using sweetened condensed milk NOT evaporated milk?
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.
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
Oct 31, 2013
These were good, but a little too sweet.
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!
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!
Dec 24, 2012
I had the same problem as the other lady who said that she had to eat it with a spoon because it didn't set up. I left it in the fridge overnight and soup! I was so disappointed. I live at 4000 elevation and it won't set up? Any suggestions Taste of Home?
Dec 22, 2012
I made this fudge this morning and it is soooo good. I crushed the oreos instead of chunks, but that didn't work out very well. They stayed with the fudge pretty well on the bottom but brushed right off the top for a real mess even after trying to push them into the fudge. Next time I will still crush them, but will pour some fudge, then put crushed oreos on, then pour the rest of the fudge. This should take care of the mess and wasted cookie crumbs. Will definitely make again, very good, and very easy.