Ingredients for Cookies And Cream Fudge Oreo Cookie Fudge
- 2 cups granulated sugar
- 1/2 cup evaporated milk
- Marshmallow Cream
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup white chocolate chips
- 1.5 cups Oreo® cookies (1 cup crushed, 1/2 cup crumbled)
- 2 cups semi-sweet chocolate chips
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How to Make Cookies And Cream Fudge Oreo Cookie Fudge
- Line a 13x9 inch baking pan with foil, leaving an overhang on the sides for easy removal. Lightly grease the foil with butter.
- In a medium saucepan, combine 2 cups granulated sugar, 1 cup (2 sticks) unsalted butter, and 1/2 cup evaporated milk.
- Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly.
- Continue to boil constantly for exactly 3 minutes, without stopping stirring.
- Remove the saucepan from the heat.
- Stir in 2 cups semi-sweet chocolate chips, 1 cup white chocolate chips, 1 cup crushed Oreo® cookies, and 1 teaspoon vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the fudge mixture into the prepared baking pan.
- Sprinkle the top with 1/2 cup crumbled Oreo® cookies. Gently swirl the cookies into the fudge with a knife or press them down lightly for a more even distribution.
- Refrigerate for at least 4 hours, or until the fudge is completely firm.
- Once firm, lift the fudge from the pan using the foil overhang.
- Remove the foil and cut the fudge into squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
52g
Fat
14g
Carbs
5g
