INTRODUCTION
Cookies and Cream Fudge is a soft, sweet treat you can make with few steps. It uses white chocolate, sweetened condensed milk, and chopped cream-filled cookies. This fudge has the look and taste of cookies and cream. It cuts into neat squares and makes a good gift or snack.
For an easy cookies and cream cookie idea you can try alongside this fudge, see a simple cookies and cream cookie recipe that uses the same flavors.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast and gentle to make. The ingredients are easy to find in any store. The texture is smooth and creamy, with crisp cookie pieces in every bite. You can make it in one pan and chill it until firm. Kids and adults both enjoy the mix of sweet white chocolate and crunchy cookies.
This fudge also needs no baking, so it is a good choice when you want a quick sweet treat. It makes a nice dessert for parties and holidays. If you like drinks with similar flavors, try the fun take on cookies and cream in a drink like this cookies and cream frappuccino to serve with your fudge.
HOW TO MAKE Cookies and Cream Fudge
This fudge comes together in a few steps. First you melt the white chocolate with sweetened condensed milk on low heat. Stir until the mixture is smooth. Add vanilla and flour to help set the fudge and blend the taste. At the end fold in chopped cookies. Press the mix into a lined pan, chill, and cut into squares.
For a festive twist, you can pair this treat with holiday cookie ideas like these easy peppermint bites found in this candy cane cookies recipe.
EQUIPMENT NEEDED
- 8×8 inch baking pan
- Parchment paper or foil to line the pan
- Medium saucepan or double boiler
- Heat-proof bowl if using double boiler
- Rubber spatula or wooden spoon
- Whisk
- Measuring cups and spoons
- Knife for chopping cookies and cutting fudge
Ingredients You’ll Need :
- 2 cups white chocolate chips or 24 oz package vanilla Almond bark
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- ½ cup flour
- 2 cups Oreo cookies, chopped or any cream filled cookie will work beautifully
STEP-BY-STEP INSTRUCTIONS :
- On a low temperature, combine white chocolate and condensed milk, whisking frequently until well blended and it is a smooth liquid.
- Add in vanilla and flour, while continuing to blend, and then add the Oreos (or whatever cookie you like).
- Pour into an 8×8 inch pan that’s lined with parchment paper, and refrigerate for at least 2 hours.
- Cut into squares or whatever sized pieces you want and serve. Enjoy!
HOW TO SERVE Cookies and Cream Fudge
Serve the fudge chilled or at cool room temperature. Cut neat squares with a sharp knife for a clean look. Place the squares on a small plate, a paper doily, or in a candy box for gifts. You can add a light dusting of crushed cookie crumbs on top for a pretty finish.
To make a nice snack tray, arrange the fudge with fresh fruit, such as strawberries or raspberries. The tart fruit lifts the sweet flavor of the fudge. You can also place a small bowl of cold milk near the fudge pieces. Milk helps cut the sweetness and gives a familiar pairing.
STORAGE & FREEZING : Cookies and Cream Fudge
Store the fudge in an airtight container. Keep it in the fridge for up to 2 weeks. If you make a large batch, you can freeze the pieces. To freeze, wrap individual squares in wax paper and put them in a sealed freezer bag. The fudge will keep in the freezer for up to 3 months. Thaw the squares in the fridge before serving.
When you remove frozen fudge, let it sit at room temperature for 10 to 15 minutes to soften slightly. This makes it easier to chew and brings the flavor back.
SERVING SUGGESTIONS
Place small squares of fudge on a dessert plate for each guest. Serve with a hot or cold drink. For coffee lovers, a small cup of black coffee or an espresso pairs well. For tea lovers, a milder tea like chamomile or green tea helps balance the sweetness.
You can also serve the fudge with other simple cookies for variety. If you like a minty note, try pairing it with peppermint shortbread like in this candy cane shortbread cookies recipe for a holiday spread.
VARIATIONS
You can change this recipe to make new flavors and looks. Try these easy ideas:
- Use plain chocolate chips instead of white chocolate for a dark chocolate base.
- Fold in mini chocolate chips with the cookie pieces for more texture.
- Add a light swirl of chocolate sauce on top before chilling to make a marbled look.
- Press half the cookies on top instead of folding them in to get full cookie tops on each piece.
- For a fruity twist, add a few chopped dried strawberries for color and a fresh note.
If you like banana and creamy sweets, you might enjoy trying a different cookie treat like these banana bread cookies with cream cheese glaze to serve after this fudge as a second dessert.
FAQs
Q: Can I use a microwave to melt the chocolate?
A: Yes. Use a microwave-safe bowl. Heat in 20 to 30 second bursts on low to medium power. Stir after each burst until smooth. Be careful not to overheat or the chocolate can burn.
Q: Do I have to use Almond bark or can I use white chocolate chips?
A: You can use either. White chocolate chips work well, and Almond bark melts easily. Use what you can find. Measure by weight if you can to match the recipe.
Q: Will the flour make the fudge taste like raw flour?
A: No. The small amount of flour helps the fudge firm up. It blends into the sweet mix and does not change the flavor when mixed and chilled.
Q: Can I use a different cookie than Oreos?
A: Yes. Any cream-filled cookie works. Chocolate sandwich cookies are best for the classic look. You can try different flavors to vary the taste and color.
Q: How long do I chill the fudge before cutting?
A: Chill for at least 2 hours. If you want firmer pieces, chill for 3 to 4 hours. The fudge should be fully set before cutting.
Q: Can I make this recipe without dairy?
A: It is hard to get the same texture without dairy because sweetened condensed milk is key. You can try a non-dairy condensed milk to keep it dairy-free, but results may vary.
MAKE-AHEAD TIPS FOR Cookies and Cream Fudge
Make the fudge up to one week ahead and keep it in the fridge. Store in a tight container. This makes it easy to serve at a party without last-minute work. For gifts, cut the fudge and wrap each piece in parchment or wax paper. Place them in a box or tin. If you want to freeze the fudge for longer storage, wrap pieces well and place them in a freezer-safe bag. Thaw in the fridge before serving.
When you plan to serve the fudge at room temperature, take it from the fridge 15 to 20 minutes before serving so it is soft but not melted. This helps keep a good mouthfeel and flavor.
Cookies and Cream Fudge
Ingredients
Method
- On a low temperature, combine white chocolate and condensed milk, whisking frequently until well blended and it is a smooth liquid.
- Add in vanilla and flour, while continuing to blend, and then add the chopped Oreos.
- Pour into an 8×8 inch pan lined with parchment paper, and refrigerate for at least 2 hours.
- Cut into squares or whatever sized pieces you want and serve.