Cookies and Cream Fudge
This creamy Cookies and Cream Fudge, made with white chocolate and cookies, is a delightful treat that combines rich textures and flavors, perfect for any occasion.
Ingredients
Fudge Base
- 1 can 397g (14oz) can condensed milk
- 500 g white chocolate, broken into pieces Use high-quality chocolate for the best results.
Add-ins
- 20 pieces cookies and cream biscuits (Oreos), roughly chopped Save some for topping.
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large saucepan, combine the condensed milk and white chocolate. Warm over low to medium heat, stirring constantly until melted, thick, and smooth.
- Remove from heat and fold in the chopped biscuits, reserving a handful for topping.
- Pour the mixture into the prepared tin, spread to the edges, and scatter the reserved biscuit pieces on top.
Setting
- Refrigerate for 3–4 hours until set, then cut into squares.
Notes
Store the fudge in an airtight container in the fridge for up to 5 days. For longer storage, freeze it in an airtight container for up to 3 months.