Cookies and Cream Fudge
This Cookies and Cream Fudge is a rich, creamy no-bake treat made with white chocolate, sweetened condensed milk, and crunchy chocolate sandwich cookies. It's an easy dessert that comes together in minutes and is perfect for holidays, parties, and gift giving.
Equipment
- Heavy-bottom saucepan
- Wooden spoon or silicone spatula
- 8-inch square baking pan
- Parchment paper or wax paper
- Measuring Cups
- Cutting board
- Sharp knife
Ingredients
- 18 ounces white chocolate baking squares, chopped
- 1 can (14 ounces) sweetened condensed milk
- ⅛ teaspoon salt
- 3 cups coarsely crushed chocolate sandwich cookies
Instructions
- Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Place the white chocolate, sweetened condensed milk, and salt in a heavy saucepan.
- Heat over low heat, stirring frequently, until the chocolate is fully melted and the mixture becomes smooth.
- Remove the saucepan from the heat.
- Fold the crushed sandwich cookies into the melted chocolate mixture until evenly distributed.
- Transfer the mixture to the prepared pan.
- Spread into an even layer using a spatula.
- Refrigerate for approximately 2 hours, or until completely firm.
- Lift the fudge from the pan using the parchment paper.
- Place on a cutting board and slice into 40 squares.
- Store chilled until ready to serve.
Notes
- Reserve a handful of crushed cookies and sprinkle them over the top before chilling for extra texture and presentation.
- Use high-quality white chocolate for the smoothest and creamiest results.
- Do not overheat the chocolate mixture, as white chocolate can scorch easily.
- For cleaner slices, chill the fudge thoroughly and use a sharp knife.
- Store in an airtight container in the refrigerator for up to 2 weeks.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Try using different sandwich cookie flavors for fun variations.