Two of my favorite things in a single dessert: cookies & cream and fudge! This is super easy to make and a great treat to bring to holiday parties!
You will have three reasons to love me after reading this post.
Reason #1 — ONE OF YOU IS GOING TO RECEIVE A $100 VISA GIFT CARD! Read on..
Reason #2 — The following PAM Holiday Tip is going to help make your life easier this holiday season! The time of year is upon us when we become stretched and stressed. Gifts, parties, entertaining, cooking, baking, wrapping, spending money and on and on. It gets to be so much, doesn’t it?! Well I am here to help! I can offer one little tidbit that will help you immensely in the kitchen. Next time you run to the store to stock up on holiday ingredients, throw a can of PAM Cooking Spray into your cart! It will make your clean-up easier, leaving 99% LESS residue than bargain sprays/margarine on your pans (I do NOT like that gross residue that can build up from other brands) and the improved formula contains ZERO calories. The “99% less residue” product line (it comes in Original, Baking and Butter) will almost completely eliminate residue from your life this holiday season. As you will see in the instructions for the below recipe, aluminum foil can be effortlessly peeled away from a block of fudge with the help of PAM Cooking Spray, which means one less dish to clean!
Reason #3 — The most obvious reason of all, which is that you will now know the recipe for the BEST FUDGE EVER. Can sinful and heavenly be used in the same sentence? You absolutely must put this recipe on your holiday baking list. Except, please don’t bake it and leave me a nasty comment because it turned into an inedible brick of sugar.
ONTO THE RECIPE! (Keep reading for giveaway info!)
Line an 8×8-inch pan with aluminum foil, making sure there is overhang on at least two sides. Smooth out the wrinkles on the bottoms and sides with your hands. Coat the foil generously with PAM Cooking Spray. Set the pan aside.
One of the most enjoyable parts of making this recipe was choosing a festive package of Oreo cookies (15.25 oz.). Have you seen the plethora of filling options that are available these days? I chose the Birthday Cake variety and it was a solid choice. Any of them will work well, I am confident. Coarsely chop the entire package and set the irresistable pieces of cookie aside.
In a medium saucepan, combine:
1 stick salted butter
2 cups granulated sugar
1 cup heavy whipping cream
Place the pan over medium-high heat and bring to a boil, stirring so the mixture is smooth and does not burn. Boil for 4 minutes, stirring constantly, and remove the pan from the heat.
7-oz. container marshmallow creme
11-oz. bag white chocolate chips
1 teaspoon almond extract
Stir until the mixture is smooth.
Fold in 2/3 of the chopped cookies (you will need the other 1/3 in a bit, so don’t eat them!).
Pour the mixture into the prepared pan and top with the remaining cookie pieces.
Place the pan in the refrigerator and chill for 4 to 6 hours, or until the fudge is completely set.
Holding onto the foil, remove the block of fudge from the pan and place it onto a flat surface. The foil will easily peel off the fudge on the sides and bottom, thanks to PAM Cooking Spray! I was able to immediately place the pan back into my cupboard, as there was not a bit of food on it!
Place the fudge onto a cutting board and cut into 1-inch squares. Store in a sealed container in the refrigerator.
See? BEST FUDGE EVER. You’re welcome!
Cookies and Cream Fudge
- 1 stick salted butter
- 2 cups granulated sugar
- 1 cup heavy whipping cream
- 11 oz. bag white chocolate chips
- 7 oz. container marshmallow creme
- 1 tsp. almond extract
- 15.25 oz. package Oreo cookies coarsely chopped
- Line a square 8×8-inch pan with aluminum foil, making sure there is overhang on two sides. Smooth out the wrinkles on the bottoms and sides. Coat generously with PAM cooking spray and set aside. In a medium saucepan, combine the butter, sugar and heavy cream. Place over medium-high heat and bring to a boil, stirring so the mixture is smooth. Boil for 4 minutes, stirring constantly, and remove from the heat.
- Add the marshmallow crème and almond extract and stir until smooth. Add the almond extract and mix well. Fold in 2/3 of the chopped cookies. Pour the mixture into the prepared pan and top with the remaining cookies. Place the pan in the refrigerator for 4 to 6 hours, or until fudge is completely set.
- Holding onto the foil, remove the fudge from the pan and place onto a flat surface. Peel the foil from the fudge and place fudge onto a cutting board. Cut into 1-inch pieces. Store in an air-tight container in the refrigerator.