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Cookies and Cream Fudge

Two of my favorite things in a single dessert: Oreos and fudge!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 6 hours
Servings: 24
Calories: 133kcal
Author: Megan Porta

Ingredients

  • 1 stick salted butter
  • 2 cups granulated sugar
  • 1 cup heavy whipping cream
  • 11 oz white chocolate chips
  • 7 oz marshmallow creme
  • 1 tsp almond extract
  • 15.25 oz Oreo cookies coarsely chopped

Instructions

  • 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.

Nutrition

Calories: 133kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 7mg | Sugar: 17g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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