Cookies and Cream Fudge

Here is a simple and tasty recipe for Cookies and Cream Fudge that you can make at home with few steps and easy tools.

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INTRODUCTION

Cookies and Cream Fudge is a sweet and creamy candy that uses white chocolate and crunchy cream cookies. This treat is rich, simple to make, and works well for gifts, parties, or a quick sweet bite. The fudge holds its shape when chilled and cuts into neat squares. If you enjoy simple cookie treats, you might also like a batch of candy cane cookies to pair with this fudge for a holiday plate.

This recipe uses plain pantry items and a familiar cookie. You can make it in under an hour of active time, then chill until firm. The flavor is sweet white chocolate with bits of cookie in each bite. It is an easy dessert for cooks of any skill level.

WHY YOU WILL LOVE THIS RECIPE

You will like this fudge because it is fast and forgiving. The steps are few and clear. You do not need a candy thermometer or a lot of skill. The texture is smooth and creamy with crunchy cookie pieces. Kids will help with breaking the cookies and stirring. This fudge also makes a good gift. Wrap a few squares in a box or bag and tie with a ribbon.

The recipe uses ingredients you can find in most stores. If you like sandwich cookies, you may enjoy them in other treats like a gingerbread sandwich cookies recipe as well, which can be a fun companion on a dessert tray.

HOW TO MAKE Cookies and Cream Fudge

This recipe is simple. You melt the white chocolate with sweetened condensed milk on low heat. You add vanilla and a bit of flour to help set the fudge. Then you fold in crushed cookies and press the mix into a pan. Chill until firm.

Here are the steps in order:

• Melt white chocolate and sweetened condensed milk together on low heat until smooth.
• Stir in vanilla and flour until fully mixed.
• Fold in the chopped cookies until the pieces spread through the mixture.
• Press the mix into a lined 8×8 inch pan and chill for at least 2 hours.
• Cut into pieces and serve.

If you want a mint twist, try a mint cookie or pair this with mint treats such as peppermint candy sugar cookies for a fresh note on the plate.

EQUIPMENT NEEDED

• 8×8 inch baking pan
• Parchment paper or foil to line the pan
• Medium saucepan or double boiler
• Heat safe bowl if using a double boiler
• Wooden spoon or silicone spatula for stirring
• Knife and cutting board for chopping cookies
• Measuring cups and teaspoon

Ingredients You’ll Need :

• 2 cups white chocolate chips or 24 oz package vanilla Almond bark
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract
• ½ cup flour
• 2 cups Oreo cookies, chopped or any cream filled cookie will work beautifully

STEP-BY-STEP INSTRUCTIONS :

1. On a low temperature, combine white chocolate and condensed milk, whisking frequently until well blended and it is a smooth liquid.
2. Add in vanilla and flour, while continuing to blend, and then add the Oreos (or whatever cookie you like).
3. Pour into an 8×8 inch pan that’s lined with parchment paper, and refrigerate for at least 2 hours.
4. Cut into squares or whatever sized pieces you want and serve. Enjoy!

HOW TO SERVE Cookies and Cream Fudge

Cut the fudge into squares or small rectangles. Serve on a plate or in small paper cups. For a polished look, dust a few pieces with cocoa powder or add a small cookie on top of each square. This fudge also goes well with a warm drink. Serve with coffee, tea, or hot chocolate. You can make a dessert board with fruit, nuts, and other sweets and include this fudge as a sweet bite. If you want a savory main with a simple dessert like this fudge, a meal like 25-minute creamy Tuscan chicken can be the main course and the fudge can be the sweet finish.

STORAGE & FREEZING : Cookies and Cream Fudge

Store the fudge in an airtight container in the fridge. It will stay fresh for up to two weeks in the refrigerator. If you want to keep it longer, you can freeze the pieces. Lay the squares on a tray and freeze until firm, then move them to a freezer-safe bag or container. Freeze for up to three months. To thaw, move the amount you want to the fridge for a few hours, or let them sit at room temperature for 20 to 30 minutes before serving.

SERVING SUGGESTIONS

• Plate small squares on a dessert tray with fruit and nuts.
• Wrap a few pieces in wax paper and place in a gift box for neighbors or friends.
• Top each piece with a tiny bit of crushed cookie for a nice look.
• Serve with a scoop of vanilla ice cream for a decadent dessert.
• Pair with tea or coffee for an after-meal sweet.

VARIATIONS

• Double Chocolate: Use dark or semi-sweet chocolate chips mixed with white chocolate for a marbled look.
• Nut Crunch: Add 1/2 cup chopped nuts like pecans or almonds for a nutty bite.
• Mint Twist: Stir in a few drops of peppermint extract and use mint cookies for a cool flavor.
• Fruity Bits: Fold in chopped dried fruit for a chewy contrast.
• Mini Candy: Mix in small candy pieces for color and extra crunch.

Try small swaps and taste as you go. For a holiday tray, you can make small squares and add colored sprinkles on top. If you want a festive cookie side, make quick themed cookies like 5-minute Christmas bauble cookies to pair with the fudge.

FAQs

Q: Can I use a different cookie than Oreos?
A: Yes. Any cream filled cookie will work. Use a cookie that you like and chop it to small pieces.

Q: Do I have to use white chocolate chips?
A: You can use vanilla almond bark or white chocolate chips. Both melt well and give the right texture.

Q: Can I make this without flour?
A: The flour helps the fudge set, but you can try without it. Note that the texture will be softer and you must chill longer.

Q: How long does the fudge need to chill?
A: Chill for at least 2 hours, but for best results chill for 3 to 4 hours so the pieces cut cleanly.

Q: Can I use low-fat condensed milk?
A: Full fat gives the best texture. Low-fat versions may change the texture and firmness.

MAKE-AHEAD TIPS FOR Cookies and Cream Fudge

You can make the fudge a day ahead. Store it in the fridge in a tight container so it stays fresh. If you need to make it more in advance, freeze the cut pieces. Wrap small stacks in wax paper and place them in a freezer bag. Thaw in the fridge the night before serving. If you need to travel with the fudge, pack in a small cooler with ice packs to keep it firm. For a party, make several trays and store extras in the freezer until the serving day. When you take the fudge out of the freezer, let it sit for about 30 minutes at room temperature so it softens a bit before serving.

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