Cookies and Cream Fudge
A delightful recipe for Cookies and Cream Fudge, combining creamy white chocolate and crunchy chocolate sandwich cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 140 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups white chocolate chips
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies (e.g., Oreos)
- Pinch of salt
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- Combine the white chocolate chips and sweetened condensed milk in a saucepan over low heat. Stir until melted and smooth.
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- Fold in the crushed cookies gently to maintain some crunch.
- Pour the mixture into the prepared dish and spread evenly.
- Refrigerate for about 2 hours or until firm.
- Cut into squares and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. Allow to come to room temperature for best flavor.
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 21g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
Find it online: https://doughgirlbylea.com/cookies-and-cream-fudge/