Cookies 'n' Cream Fudge
This fudge is bonkers. It tastes like the cream filling of an Oreo®—thanks to the combination of melted white chocolate chips and marshmallow crème—and it's packed with heaps of crumbled Oreo® cookies. You haven't had an Oreo® until you've had it like this. Makes 36 × 1 1/2-in (3.75 cm) squares.
⏱️ Prep: 30 min🍳 Cook: 10 min🍽️ Makes 36
Nutritionper 1 square (~30 g)›
150
Calories
1.5g
Protein
20g
Carbs
7g
Fat
Ingredients
| 1/2 cup (1 stick; 114 g) | unsalted butter, cubed |
| 2 cups (400 g) | sugar |
| 1 cup (240 ml) | heavy cream |
| 2 cups (364 g) | white chocolate chips |
| 1 × 7 oz jar (198 g) | marshmallow crème |
| 1 tsp | vanilla extract |
| 16 cookies | regular or Double Stuf Oreos®, crumbled, divided |
Instructions
- Line a 9-in (23 cm) square baking pan with aluminum foil, leaving enough overhang on the sides to easily remove the fudge once set. Set aside.
- Combine the butter, sugar, and heavy cream in a 3-qt (2.8 L) heavy-duty saucepan over medium-high heat. Stir occasionally (about every 2 minutes) with a rubber spatula or wooden spoon and bring to a boil. Once boiling, stir constantly and boil for 4 minutes. Remove the pan from the heat.
- Stir in the white chocolate chips and marshmallow crème until smooth, then stir in the vanilla and fold in three-quarters of the Oreo® crumbles. The fudge will be very thick. Spoon into the prepared pan and spread into an even layer. Sprinkle with the remaining Oreo® crumbles and press them into the top with the back of a large spatula so they adhere.
- Cover with aluminum foil and refrigerate for at least 6 hours, or until set. Once set, lift the fudge out of the pan using the foil. Invert onto a cutting board, peel away the foil, then turn the fudge back over. Using a large sharp knife, slice into 1 1/2-in (3.75 cm) squares. Make-ahead: layer cooled fudge pieces between parchment or wax paper in an airtight container in the refrigerator for up to 3 weeks.