These cookies and cream fudge recipe is going to be the downfall of your guests, but in a good way! They will not stop eating these once they get their hands on these sinful treats. Even I always find myself sneaking my hands into that fudge jar at home because I can’t resist!
Our friend over at Recipe Chatter has this to say about this recipe:
“This cookies and cream fudge recipe is super decadent and combines the best of both worlds with the softness of the fudge with the crunchiness of the cookies.”
I am so guilty at indulging on these. I can’t help it, okay? They taste so sinfully good. One fudge bar piece and you will definitely crave for more. They taste more sinful with coffee because the bitterness of coffee is the perfect balance to these sweet treats. Ugh! You can’t say no to these!
Ingredients
3 cups Toll House white chocolate chips
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 teaspoon McCormick vanilla
15-20 Oreos (I prefer using double-stuffed)
Instructions
Chop the Oreo cookies into various sized pieces and set aside.
Line a small pan like a loaf pan with parchment and spray lightly with cooking spray. Set aside.
In a small saucepan on medium heat, bring the sweetened condensed milk to a slight simmer, stirring with a whisk. As soon as it becomes hot, turn the heat down before the bottom browns. Stir in the white chocolate chips until completely melted. Mix in about half of the chopped cookies and then pour the mixture into the prepared pan.
Sprinkle the top with the remaining pieces of cookies and move the pan to the refrigerator to cool completely for several hours or overnight.
Carefully pull the fudge out of the pan by the parchment paper and cut into pieces with a sharp knife.
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Quick Tip: Since fudge is sticky, try serving it in small cupcake liners.
Thanks again to Recipe Chatter for this amazing recipe.
