Cookies and Cream Fudge Recipe
Cookies and Cream Fudge Recipe
My love affair with cookies and cream started when I lived in South America. Milk and dark chocolate just tasted wrong to me and Hershey’s cookies and cream was all would cut it in my pregnant and highly hormonal state.
This cookies and cream fudge recipe is so easy the kids could make it. You can have this in the fridge within ten minutes, and it can set within a few hours.
Personally, I think Oreos make the best cookie crunch. (There aren’t many people who don’t love Oreos.) You could use whatever biscuit you like, though. In this recipe I used one packet of Oreos (150 grams) but, if you love lots of cookie, definitely use two packets.
Ingredients:
400 gr / 14 oz white chocolate
395 gr / 14 oz can of condensed milk
1 tbsp butter (or coconut oil)
1 x 150 gr / 2.5 x 2 oz pkt classic Oreos
Method:
1. Roughly chop all of the Oreos into chunks.
2. Break up the white chocolate into evenly sized pieces and place in a saucepan with the entire can of condensed milk and butter. Heat it gently, mixing with a metal spoon until it is smooth and creamy with no lumps. (Make sure you keep the heat low, as burnt chocolate is devastating.)
3. When the chocolate mixture is beautifully smooth, remove it from the heat and mix in the broken cookies.
4. Spoon the fudge mixture into a small aluminium tray or a small baking tray lined with foil. Cover the fudge with foil and put it in the fridge for at least a few hours to set.
5. Once set, cut your cookies and cream fudge into cubes to serve.
Click here for more creations from Mumabytes!
Prep Time: 10 minutes
Total Time: 2 hours (for setting)
Ingredients
- 400 gr / 14 oz white chocolate
- 395 gr / 14 oz can of condensed milk
- 1 tbsp butter (or coconut oil)
- 1 x 150 gr / 2.5 x 2 oz pkt classic Oreos
Instructions
- Roughly chop all of the Oreos into chunks.
- Break up the white chocolate into evenly sized pieces and place in a saucepan with the entire can of condensed milk and butter. Heat it gently, mixing with a metal spoon until it is smooth and creamy with no lumps. (Make sure you keep the heat low, as burnt chocolate is devastating. When the chocolate mixture is beautifully smooth, remove it from the heat and mix in the broken cookies.
- Spoon the fudge mixture into a small aluminium tray or a small baking tray lined with foil. Cover the fudge with foil and put it in the fridge for at least a few hours to set.
- Once set, cut your cookies and cream fudge into cubes to serve.
Hope you find this recipe just as good as we have. Share it with others if you like it.
More Cake Recipes
For more recipes like this, click here to go to other Cake Recipes in MumsLounge.com.au.
Enjoy
Author: Katie from Mumabytes
Katie is a full-time mum and blogger at Mumabytes. A Melbourne girl, she never says no to chocolate, and loves to share her ramblings about all things motherhood.
