Cookies and Cream Fudge

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White chocolate and Oreos combine to make a delicious cookies and cream fudge. It’s the perfect after dinner sweet treat and makes a great addition to a dessert table.

Pin Cookies and Cream Fudge to make later.

This post is sponsored by Cabot Creamery. All opinions are my own.

Living in Florida it’s not always cold during the holidays. When we get invitations to potluck parties I love to bring a tray of fudge for the dessert table. First, fudge is a very popular sweet during the holidays, and, second, it doesn’t melt, making it perfect for warmer climates at any time of year.

My kids are huge fans of anything made with Oreos. There is always a package in my house. I have an abundance of white chocolate chips so I thought fudge would be the perfect treat to take to a friends gathering.

When I bake or make treats that call for butter, the first one I reach for is Cabot Creamery butter. Years ago, I had Cabot on hand when I made a batch of chocolate chip cookies. My husband asked what I did differently. The only thing I changed from the previous time I made them was to use Cabot butter.

He was hooked! That was 12 years ago and it’s my go-to baking butter to this day.

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Cookies and Cream Fudge

Fudge is always a hit. Perfect for gift giving.

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Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Desserts and Sweets

Keyword: cookies and cream, fudge, Oreos

Servings: 36 pieces

Author: Ellen Folkman

Equipment

• Wilton Perfect Results Premium Non-Stick Bakeware Square Cake Pan, Will Heat Evenly for Years of Quality Baking, 8-inches

Cook ModePrevent your screen from going dark

Ingredients

• 16 Oreo cookies broken into chunks, divided
• 1 can 14 ounces sweetened condensed milk
• 2 tablespoons butter I used Cabot Creamery Butter
• 2 2/3 cups white baking chips
• 1 teaspoon pure vanilla extract

Instructions

• 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,