Ingredients for Cookies Cream Fudge
- White Baking Chocolate
- 1 (14-ounce) can sweetened condensed milk
- 1/4 teaspoon salt
- Oreo Cookies
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How to Make Cookies Cream Fudge
- Line an 8x8 inch square baking pan with foil, leaving an overhang on the sides to help lift the fudge out later.
- In a heavy-bottomed saucepan over low heat, melt 16 ounces (450g) of semi-sweet chocolate chips with 1 (14-ounce) can of sweetened condensed milk and 1/4 teaspoon of salt. Stir frequently until smooth and completely melted.
- Remove from heat and let the mixture cool slightly for about 5 minutes.
- Gently stir in 1 1/2 cups (150g) of crushed chocolate sandwich cookies (like Oreos).
- Pour the mixture evenly into the prepared baking pan and spread it out smoothly.
- Refrigerate for at least 2 hours, or until the fudge is completely firm.
- Once firm, lift the fudge out of the pan using the foil overhang.
- Peel off the foil and place the fudge on a cutting board.
- Cut into small squares and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
1122g
Fat
275g
Carbs
112g
