How to make cookies and cream fudge

The Spruce / Elizabeth LaBau

• Total: 45 mins
• Prep: 15 mins
• Cook: 30 mins
• Servings: 36 servings

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Calling all Oreo lovers! This easy white chocolate fudge is PACKED with crunchy chocolate cookies. It’s the best way to get your cookies and cream fix! This fudge comes together quickly, doesn’t require beating, and ALWAYS sets up. It’s great with regular Oreos, but my favorite way to enjoy it is with mint Oreos! Feel free to try your own favorite cookie flavors to mix it up.

Ingredients

• 16 Oreo-type chocolate sandwich cookies
• 3 cups (21 ounces) granulated sugar
• 4 ounces (1 stick) butter
• 1/2 cup (4 ounces) sour cream
• 1/4 teaspoon salt
• 2 cups (12 ounces) white chocolate chips
• 1 (7-ounce) jar marshmallow cream
• 1 teaspoon vanilla extract

Steps to Make It

Gather the ingredients.

Prepare a 9×9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Roughly chop the Oreo cookies, until they are in small pieces.

Set aside for now.

Place the butter in a medium saucepan, and set it over medium heat until it is almost melted.

Once the butter is mostly melted, add the granulated sugar, sour cream, and salt to the saucepan, and stir until well-combined.

Heat the sugar mixture, stirring occasionally, until it comes to a boil, then insert a candy thermometer. Continue to cook the fudge until the thermometer reads 235 F.

Once at 235 F, remove the pan from the heat and immediately stir in the white chocolate chips, the marshmallow cream, and the vanilla. Stir until the chocolate is melted and the fudge is smooth and well-combined.

Finally, add most of the chopped cookies, reserving a few spoonfuls for decoration. Stir until the cookies are well-distributed throughout the fudge.

Scrape the fudge into the prepared pan and smooth it into an even layer.

Sprinkle the remaining chopped cookies over the top of the fudge and press down gently to adhere them to the fudge.

Place in the refrigerator until the fudge is set, about 2 hours (or overnight at room temperature).

To serve, remove the fudge from the pan using the foil as handles. Cut it into small 1-inch squares with a large sharp knife.

Creamy white chocolate fudge FILLED with crushed Oreos will satisfy any Oreo lover! This Cookies and Cream Fudge recipe is made of the sweetest and creamiest ingredients including sugar, heavy cream, white chocolate chips, and marshmallow fluff. If you’re a fan of Oreos, you’ll absolutely love this fudge!

Easy Cookies n Cream Fudge

Every time we go to Disneyland the hubby insists we stop by and pick up some fudge on Main Street. It’s his absolute favorite treat to get for himself, and yet I’ve never attempted to make it for him! Recently, I decided it was finally time to try. I wasn’t sure which flavor to make, but know you can’t go wrong with Oreos, so I decided on Cookies and Cream Fudge. I’m happy to report that it was super simple to make and turned out FABULOUS!!

I don’t know why I was hesitant to try making fudge. It was so easy, quick and turned out perfectly. Between the heavy cream, white chocolate chips, and marshmallow fluff, this fudge was so sweet and creamy! This recipe comes from Food Fanatic and I wanted to adapt it, but since it was my first time making fudge I wanted to be sure it came out right. The only change I made was sprinkling some more Oreos on top, but that’s it. The recipe is great just as it is!

How to Make Cookies and Cream Fudge:

1. Put the white chocolate chips and marshmallow fluff in a bowl and set aside.
2. In a saucepan, melt sugar, heavy cream, salt, and butter over medium heat. Bring to a boil and cook for an additional 5 minutes.
3. Pour boiling butter mixture into the bowl with the white chips and marshmallow fluff and beat with a mixer until the chips have melted and all is smooth.
4. Fold in crushed Oreos and pour into a 9×9 pan lined with parchment paper. Sprinkle a few more crushed Oreos on top.
5. Refrigerate for 4-6 hours. Cut into small squares and trim edges if desired. ENJOY!

The hubby was so excited to try this fudge recipe out and gave it two BIG thumbs up. If I’m going to be honest, I was SUPER thrilled that it tastes just as good as the confectionery – REALLY! 🙂

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How to Make Cookies and Cream Fudge? This fudge combines the great taste of Oreo cookies with a creamy white chocolate fudge base.
Prepare a 9×9 pan by covering it with aluminum foil and spraying the foil with nonstick cooking spray.

——— CONTENTS ———
00:08 Prepare a 9×9 pan by covering it with aluminum foil and spra…
00:14 Roughly chop or crumble 6 sandwich cookies and set them asid…
00:24 In a medium saucepan, intermix the sugar, butter, and evapor…
00:37 Detach the pan from the heat and at once stir in the white c…
00:49 Drizzle the crudely chopped cookies over the top of the fudg…
00:59 Place in the refrigerator until the fudge is set, about 2 ho…
01:07 Finished

——— CC LICENSE ——–
Creative Commons license: Make-Cookies-and-Cream-Fudge (wikihow & authors)

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Original of the video here

how to make cookies and cream fudge thisfudge combines the great taste of Oreocookies with a creamy white chocolatefudge base prepare a nine by nine pen bycovering it with aluminum foil andspraying the foil with nonstick cookingspray roughly chop or crumble sixsandwich cookies and set them asidethinly chopped the remaining sandwichcookies with a sharp knife or a foodprocessor until the mixture looks likesmall crumbs in a medium saucepanintermix the sugar butter and evaporatedmilk apply to medium-high heat and whiskthe mixture while the mixture comes to afull boil continue to boil stirringconstantly for exactly three minutesdetach the pan from the heat and at oncestir in the white chocolate chipsmarshmallow cream vanilla and the finelycrushed cookie crumbs beat until thechocolate is liquefied and the fudge issmooth and well combined drizzle thecrudely chopped cookies over the top ofthe fudge and turn them into the fudgewith a few turns of a butter knifedo not swirl too much or else they willdisappear from the top of the fudgeplace in the refrigerator until thefudge is set about two hours orovernight at room temperature to servecut into 1-inch squares finishedthanks for watching this video pleaselike the video if you enjoyed it andsubscribe to this channel if you lovedittell us what you think in comments

June 26 // 5 Comments // 3 Minute Read

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Every year, there are certain goodies you make exclusively around Christmas-time. Our list includes iced sugar cookies, the infamous peanut butter blossoms, and one more recent addition — cookies and cream fudge. YUM.

My sister-in-law shared this recipe with me a few years ago and I have been indebted to her ever since. I’m normally a chocolate and peanut butter girl when it comes to fudge, but just in case you crave something a bit different, this recipe needs to be on your list of runner-ups.

The white chocolate is divine, and crushed Oreos taste good sprinkled on just about anything. And even though this isn’t really a cooke, per se, you could totally take it along to this year’s cookie exchange. I’m pretty sure no one will mind!

How to Make Cookies and Cream Fudge

Step 1: Line an 8×8 baking dish with foil, and grease with cooking spray. But if you ditched the cooking spray like I did a few months ago, just use shortening smeared onto a bit of wax paper, and rub onto the foil. Works just as well!

Step 2: Crush 16 Oreo cookies into chunks, not crumbs, and sprinkle half onto the bottom of the dish.

Step 3: Combine sweetened condensed milk, white chocolate chips, and butter in a small saucepan, and stir on low heat until melted. Be really careful about burning the white chips, they can turn brown rather quickly if the heat is too high.

Oh, and lest you think you can get away with just one 16 oz bag of white chips, you can’t. I tried this out of pure laziness so I didn’t have to run to the grocery store again, and my whole batch turned into a caramelized, gooey mess that never hardened.

So learn from my mistake and use the 2 2/3 cups the recipe calls for!

Step 4: Remove pan from heat and stir in vanilla, then pour over cookies in baking pan. Sprinkle the rest of crushed cookies on top and chill for about 3-4 hours until hardened.

Step 5: Once the fudge is full set, cut into small square or rectangles. These shapes won’t be perfect because of the cookie chunks, but I think that’s what gives this fudge it’s homemade charm! Store in the fridge up to one week, or freeze up to 3 months.

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Cookies and Cream Fudge

• Prep Time: 10 min
• Cook Time: n/a
• Total Time: 10 minutes
• Yield: approximately 50 – 60 pieces 1 x

Description

Craving something different than the traditional chocolate and peanut butter fudge recipe? This cookies and cream version is easy to whip up and tastes deliciously sweet. Plus it makes a great DIY gift for foodies!

Ingredients

• 16 chocolate cream-filled cookies, broken into chunks, divided
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp butter
• 2 2/3 cups white chocolate chips
• 1 tsp vanilla extract

Instructions

1. Line an 8″ square baking pan with foil, and coat with non-cooking spray.
2. Place half of the broken cookies on the bottom of pan.
3. In a heavy saucepan, combine condensed milk, butter, and chips, and stir on low heat until melted. Remove from heat and stir in vanilla.
4. Pour mixture over cookies in pan, and sprinkle the rest of the cookies over top.
5. Chill until hardened (about 3-4 hours or overnight)

• Category: Dessert
• Cuisine: American

Keywords: oreo fudge, cookies and cream fudge

Did you make this recipe?

Total Cost: $5.59/batch or $.11/serving

Even though it might seem like there are a lot of expensive ingredients in this recipe — sweetened condensed milk, chocolate chips, and Oreos — it’s still much cheaper to make at home than if you grabbed a pound or two of fudge at a specialty candy shop.

I do wish I could be more specific about how many pounds of fudge one 8″ pan makes, but alas, I don’t have a kitchen scale! Otherwise, I could really compare costs. So, if you ever decide to make this and do have a scale, or are a whiz at math, please let me know in the comments below how much you think this makes.

I’m terrible with numbers in the kitchen!

What is your favorite fudge combination?

Don’t miss another one of my favorite cookies and cream recipes:

Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.

This amazing and easy Oreo Fudge is so creamy and dreamy, you’ll absolutely love it! It’s a simple 3-ingredient, no-bake Oreo cookie dessert no one can resist! The melted white chocolate is the best!

These fudge-covered Oreos look amazing!! You might also try our delicious Skittles Fudge.

Table of Contents

Easy Oreo Fudge

Who would have thought a cookie invented 100 years ago would become an American kitchen staple and be the inspiration for many yummy recipes? This Easy Oreo Fudge is just one of them.

Another favorite around our house is Oreo Stuffed Chocolate Chip Cookies.

They’re one of our most pinned recipes on Pinterest. You can pin the cookies for later here.

Back to the fudge. Creamy and dreamy.

We brought this crowd-pleasing treat on our summer vacation aboard a houseboat and all three families couldn’t get enough.

We probably should have made more, but we had so much food, We had to limit it somehow or the boat would have had a hard time pulling away from the dock!!

Other Delicious Oreo Desserts

Ingredients for Making An Oreo Fudge Recipe

It only takes 3 simple ingredients to make this Oreo Cookie Fudge:

• Sweetened Condensed Milk – this gives the fudge its sweet, creamy texture.
• White Chocolate – the best we’ve found is Guittard vanilla milk chips, but your favorite brand will do.
• Oreos – one of the most popular cookies in the world!

How to Make the Best Fudge Covered Oreos

Personally, we think this 3-Ingredient Oreo Fudge Recipe (aka Cookies and Cream Fudge) is good for just about any holiday, celebration, get-together, or family road trip.

Step 1

First, line your 8″ x 8″ baking dish with parchment paper.

Step 2

Next, reserve 4 Oreo cookies and place the rest in a large plastic bag and break into large chunks. We use a rolling pin or kitchen mallet. Don’t break them too small, but at least into thirds or quarters.

Step 3

In a small non-stick saucepan, heat condensed milk and white chocolate chips over medium-low heat, stirring constantly until completely melted. Remove from heat.

Step 4

Now, mix the crushed Oreos into the chocolate mixture and pour into your prepared pan. Break the last 4 cookies into large pieces and sprinkle on top. Press them in with a spoon if necessary.

Step 5

Finally, refrigerate your Cookies and Cream Fudge at least an hour to set. Remove it from pan by pulling out
your parchment.

Tip: Use a warm, dry knife, cut squares, and serve!

How To Give Your Fudge as a Gift

And, if you can bear to give it away, we think it also makes a fabulous homemade gift. Packaged up in a cute jar, box, or wrapped in cellophane, it makes an easy way to say thanks or happy holidays!

Fudge really is so easy to make, no thermometer required!

Tips for Making Oreo Cookie Fudge

• If looking for a good white chocolate morsel, we recommend Guittard vanilla milk chips. There are no waxes in them and tend to melt better.
• Definitely use a non-stick pan or pan lined with parchment when making this recipe.
• You can cut your Oreo Fudge into 16 or 36-squares depending on how big you want your pieces.

Interesting Fact: White chocolate is not real chocolate because it doesn’t contain cocoa powder. White chocolate is made from cocoa butter, milk fats and solids, sugar, milk fat, and lecithin holds it together.

Tips for Storing White Chocolate Oreo Fudge

• Store your fudge in an airtight container at room temperature for about 5-7 days.
• Fudge can be frozen. Just take it out of the freezer about an hour before you want to serve or eat it and it should be ready to go! Freeze for up to 3 months.

If you’re planners like us, keep a can of condensed milk and a few other staples in the pantry so recipes like this one can be made anytime the urge strikes. Or when you forget to plan something to bring to dinner at your friend’s house and need a quick recipe. This will save you every time!

Be warned, this tasty treat is a little addictive, but I KNOW you’ll love it!

We Love Hearing From YOU!

If you try this Oreo Fudge or any other recipe on Suburban Simplicity then don’t forget to rate the recipe and let us know how it went in the comments below, we love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.

You can also FOLLOW US FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious food, fun crafts + DIYs!

Blend OREO Cookies into homemade white chocolate fudge to get a sweet Cookies and Cream Fudge that your whole family will love. This simple 3-ingredient fudge can be made in minutes in the microwave.

Cookies and Cream Fudge

If dipping an OREO Cookie into a glass of cold milk makes you happy, then this cookies and cream fudge is for you. It combines vanilla cream filled chocolate cookies with silky smooth white chocolate fudge. The combination of chocolate and vanilla is a classic that’s hard to beat. They are just a perfect pair.

This homemade fudge is so simple to create, just grab a package of Oreos, some white chocolate chips, and sweetened condensed milk and let’s get started.

How to make Cookies and Cream Fudge

Looks so easy, right?

To make this cookies & cream fudge you simply melt white chocolate with sweetened condensed milk then blend in some cookie pieces, spread it into an 8 inch square pan, then add more cookie pieces on top. You’ll be done in under 10 minutes.

Before you get to the recipe let me answer some questions you might have about this OREO Cookie Fudge. You can find even more answers to the most frequently asked questions on our How To Make Easy Fudge FAQ page.

What type of white chocolate should I use to make Cookies and Cream Fudge?

Basically you want to use a white chocolate product that you enjoy eating straight out of the package. You can use any of the items listed below.

White Chocolate Chips

• I personally used Nestle Premier White Morsels for this easy fudge recipe and the texture and flavor were wonderful.
• These white “chocolate” chips are made using a vegetable oil (palm kernel oil) instead of cocoa butter but have a lovely vanilla flavor that works really well in this fudge recipe. You may also use a pure white chocolate that contains cocoa butter in the ingredients. Both will work fine for this recipe.

• White Chocolate Candy Bars

  • White chocolate bars are made with cocoa butter which will give your fudge a creamy off-white color.
  • Finely chop the chocolate or grate it using a cheese grater so that it melts easily.

• White Confectionery Coating, White Candy Melts, White Melting Candy, or White Almond Bark

  • All of these items are similar to white chocolate but are made using vegetable oil instead of cocoa butter.
  • If you like the flavor of the candy then it will taste great when turned into this OREO Fudge.
  • If you don’t enjoy eating the candy straight out of the package do not use it for this easy fudge recipe.

NOTE:

• White chocolate is a bit softer than white confectionery coating so you’ll need to adjust the recipe accordingly.
• If using white confectionery coating chips (no cocoa butter listed in the ingredients) use 16 ounces, if using pure white chocolate (with cocoa butter listed in the ingredients) then use 18 ounces.

Do I have to use OREO Cookies in my Cookies ‘n Cream Fudge?

• Nope! Any chocolate cookie will do, but OREO Cookies are so yummy! They do make a great tasting cookie fudge.
• Actually this fudge would be quite good if you mixed in any of these other cookies too:
  • Biscoff Cookies
  • Chocolate Chip Cookies
  • Nutter Butter Cookies
  • Almond Cookies
  • Lemon Sandwich Cookies
• Did you know you can use OREO Cookies to make adorable treats like Mini and Mickey Mouse Oreos, Easy OREO Crabs, Pac Man Oreos, and OREO Frogs? These are just a few other great uses for OREO Cookies.

Do I have to make this easy cookies & cream fudge recipe in the microwave?

• No, you can melt the white chocolate chips and sweetened condensed milk in a saucepan on the stove set over low heat.
  • It’s always best to melt chocolate slowly over low heat.
  • Allow the candy to heat until about 75% of the chocolate has melted, then remove it from the heat, let it rest a few minutes, then stir until smooth.
  • This will keep your fudge from getting greasy. If you over-heat the fudge the oils or cocoa butter can seep out of the white chocolate. Don’t worry you can fix it.

What should I do if my fudge becomes greasy?

• Pour the fudge into a clean bowl and allow it to sit and cool for about 15 minutes.
• Then stir the fudge slowly in order to incorporate the oil back into the fudge.
• If it’s still greasy, let it sit a bit longer and repeat.
• It’s important that most of the oil is incorporated back into the fudge or the fudge might become a bit dry.
• To speed up this process you can pour the fudge out onto a marble cutting board, a granite counter top or a metal non-stick cookie sheet and swirl it around, scraping it up and kneading it into itself, until it becomes cool and thickened.
• The fudge will become quite thick so you may have to press the cookie pieces into it then press the fudge down into your pan.

If you love the flavor or cookies and cream but want a fudge that’s a bit more fun be sure to check out our recipe for Cookie Monster Fudge. It’s so cute!

You can find the items needed to make this fudge on amazon (commission earned for sales).

Cookies and cream fudge is a delicious addition to your holiday baking! Sandwich cookies are mixed into a delicious white fudge for an unforgettable fudge recipe. A few simple ingredients make this a perfect treat during the holidays, or a special indulgence just because.

Cookies and Cream Fudge Recipe

If you are looking for a fabulous teacher gift for the holidays, look no further. My husband received some of this fudge last year from a student and I about died. Teachers love edible gifts and so do their families! We give up a lot of evenings and weekends with our husband/daddy so he can be at school events so it’s nice when he brings home an edible gift we can all indulge in. Only, I didn’t share much of this.

More Homemade Candy Recipes

If you are looking for more yummy homemade candy to add to your holiday baking list, check out some of my favorites below!

Supplies for Cookies and Cream Fudge Recipe

• Butter
• Marshmallow Cream
• Sweetened Condensed Milk
• White Chocolate Chips
• Oreo Cookies

This fudge tastes like the middle of a chocolate sandwich cookie. Seriously. It’s pure heaven! It is so rich that just a little bit goes a very long way. Don’t let that 3 cups of sugar and 1 1/2 sticks of butter scare you away.

Plus, you’re giving it away, right? I’m not afraid of butter. I use it every single day in my cooking, but I do seem to go through even more in December thanks to all my holiday baking.

How to Make Cookies and Cream Homemade Fudge

This fudge recipe is pretty straightforward. The only tricky part is not chopping your cookies too small so they disappear into the fudge. I just cut my cookies in half and let them crumble on their own from there.

Do I need a candy thermometer for this recipe?

Making fudge is technically candy making and while a candy thermometer is handy, it’s not absolutely necessary. I did use a thermometer and a timer. My fudge took about 5 minutes to hit the soft ball stage but if you don’t have a candy thermometer, just boil for 4 minutes and call it good.

If you aren’t a fan of cookies and cream, just substitute chocolate chips for the white chocolate and leave out the cookies for chocolate fudge.

Printable Recipe for Cookies and Cream Fudge

A decadently sweet and creamy Cookies and Cream Fudge Recipe is the perfect addition to your holiday baking plans this year!

Introduction: Cookies and Cream Fudge

In this instructable I will show you how to make Cookies and Cream Fudge. This fudge recipe is super easy to make! Do you like white chocolate? Do you like Fudge? Do you like Cookies and Cream? Then you will love this! And the best part is it only requires a few ingredients to make it along with about 15 to 20 minutes of active time, and a few hours of chilling time. 🙂 If I can do it, you can do it, let’s get started!

Don’t forget to follow me and check out my other instructables. 🙂

If you have any questions or comments leave them down below and I will get back to you as soon as I can.

Follow the easy steps below or watch the short video tutorial or do both. 🙂

Step 1: Ingredients and Tools

You may print the recipe here.

• 2 1/2 cups of white chocolate chips ( approx 510g)
• 1 – 14oz can of sweetened condensed milk (approx 400g)
• 1 Tbsp. of butter (15g)
• 1 tsp. vanilla extract (5ml)
• 16 to 20 Oreo cookies, crushed

• Pot
• spatula
• spoon
• parchment
• paper
• plastic wrap
• 8×8 pan
• kitchen spray

Step 2: Crush and Place

First prepare an 8×8 pan with some parchment paper or aluminum foil, then spray it with some kitchen spray. Next take all your cookies and crush them up in a bag or with a food processor. Then place about half of them on the bottom of the pan.

*Note depending on the look that you want, you will get much finer crumbs using a food processor. I like big chunks of Oreo cookie so I just break them up in a bag using my hands.

Step 3: Melt Melt Melt

Next place your white chocolate chips in a sauce pot along with your sweetened condensed milk. Then add in your butter. The butter is optional, you can leave it out if you like. Then place the pot on the burner of your stovetop and set the heat to low. Slowly heat up the mixture and stir until all the chocolate chips and butter are melted. The mixture won’t wind up being super hot.

*If you have really fine cookie crumbs. You can stir those in with the fudge just before removing it from the heat.

Step 4: Flavor Time (optional)

Next after the chocolate has been melted take the pot off the heat and stir in your vanilla extract. Vanilla is optional, but I always add it for flavor.

Step 5: Pour and Toppings

Now we just pour our fudge over the cookies in the pan. Then add the rest of the cookies on top. Sometimes you may need to push some of the bigger chunks down into the fudge.

Step 6: Trim, Cover, Chill

Now we trim any excess parchment paper away, so we can cover it with plastic wrap. Then place the fudge in the fridge for at least two hours to allow the fudge to set.

Step 7: Cut and Serve

Now it is cutting time! Using a knife and cut it up into little squares and enjoy some cookies and cream fudge! 🙂

Step 8: Video Tutorial

You may print the recipe here.

Now watch those steps in action and check out the short video tutorial. 🙂

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My kids love Oreos. I also love Oreos, as well as my husband. We are just an Oreo loving family. I’m not kidding when I say we go through a pack of Oreos in less than 48 hours. We love them.

In hopes of earning a few brownie points, I put their favorite cookies in fudge and they were thrilled. Just when you thought Oreo’s couldn’t get any better, we put them in fudge. And wow. Out of this world delicious.

This fudge is easy, delicious and great to share with friends. If you need a quick dessert recipe, you need to try this one.

keeping fudge simple

I don’t know about you, but fudge has always intimidated me. I love making our Two Ingredient Strawberry Fudge recipe, because I know I can’t mess them up, and I don’t have to boil anything.

But I love the creamy texutre of real authentic, homemade fudge. So I decided it was time for me to learn.

You GUYS. I can’t even tell you how easy and quick it was. This fudge is so simple. All you have to do is boil the sugar, butter, and evaporated milk.

Let it boil, stir it while it boils, remove it from the heat, and add all the other ingredients to it. Bam. Fudge just needs to refrigerate and you are done.

Fudge is a simple dessert, and now I am constantly making it, which is probably bad, but it is what it is. I am a fudge lover as much as I am an Oreo lover now.

what could I use besides oreos:

If you are not as big of an Oreo fan, as I am, don’t stress. There are many different options for you, when it comes to making this fudge.

You could honestly add any other cookie to it. You could make a chocolate chip cookie fudge and use Chips Ahoy cookies that won’t melt in the hot mixture, but here are a few of my other favorite fudge combinations:

-Reese’s Peanut Butter Cups
-Gingersnap or Mollasses Cookies
-Candied Almonds
-Twix Bar Pieces
-Caramel Bits
-Fruity Pebbles (believe it or not… it is delicious.)

Make the fudge your own. Add your favorite candy bar your favorite holiday toppings, etc. Make it your own, and create it with your favorite things.

watch how to make another cookies and cream inspired recipe, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you know so you can trust your family is going to love it.

We created our channel, specifically for you. We want to help you through each one of our recipes, and show you exactly how to make it, so it comes out perfectly every time.

We love making recipes with an inspired cookies and cream theme, but you have to try these Cookies and Cream Pretzels. They taste like the candy bar, but better, with a hint taste of salt to it.

Watch how to make these Cookies and Cream Pretzels, here:

By: April Woods On: 9/12/16 • This post may contain affiliate links. Please read my disclosure policy.

This simple cookies and cream fudge recipe is only three ingredients and comes together in a matter of minutes! No one will ever know it was so easy!

Cookies and Cream Fudge. You know how I know it’s really really freaking good? I don’t even like white chocolate and I still ate (and ENJOYED!) half the batch. It’s another one of the cheater fudges that everyone will rave about and you can snicker to yourself over how simple it was.

Cookies and Cream Fudge

Cookies and Cream Fudge Recipe

Click the button above to save this recipe!

Cookies and Cream Fudge Ingredients

• White chocolate chips
• Classic white icing
• Double stuffed Oreos

How Do You Make Cookies and Cream Fudge

⭐ First , melt chocolate chips on the stove top or in the microwave.

⭐ Then , stir in icing and cookie pieces.

⭐ Finally , pour fudge into a parchment lined loaf pan and refrigerate to set for one hour.

Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!

Yield: 1 1/2 quarts

Prep Time: 10 minutes

Cook: 8 minutes

Cookies and Cream Fudge Swirl Ice Cream is an easy homemade vanilla ice cream loaded with Oreo cookies and a rich and thick homemade fudge swirl. Heaven!

Oh am I excited to share today’s Cookies and Cream Fudge Swirl Ice Cream recipe with you! I had originally planned to share this a little later in August but I moved some things around because I just couldn’t wait. I felt it would be a disservice not to share this recipe with you as soon as possible so you can make it the next day that you have some free time. If you couldn’t tell, I’m kind of obsessed with this recipe and I think you’re going to love it!

I don’t know what it is about Oreo cookies that have soaked up a little bit of moisture from the ice cream (it’s the same with these Cookies & Cream Cheesecake Cupcakes and the cheesecake batter) but for some reason it makes Oreos about a thousand times better to me. They’re only slightly crunchy and totally rich within the ice cream. Let me tell you a little secret about myself – I really dislike vanilla ice cream. Actually, I really dislike any plain ice cream with nothing mixed in. I NEED some kind of texture otherwise I just get bored with it, and I have a feeling many of you appreciate a good ice cream mix-in. That’s why I’ve created this Cookies and Cream Fudge Swirl Ice Cream recipe because it totally, completely, and utterly satisfies any craving I have for ice cream, for chocolate, or just for something sweet. Win!

What’s your favorite ice cream mix-in?

By the way, I wrote an entire book about ice cream sandwiches titled Cookies & Cream: Hundreds of Ways to Make the Perfect Ice Cream Sandwich that you might like!

Recipe Rundown
Taste: This is basically cookies and double cream with double the chocolate thanks to the fudge swirl. It’s like all your childhood dessert dreams wrapped into a frozen scoop. This ice cream is gooooood. However, it is pretty sweet so if you’re sensitive to sweetness you may not like this one as much.
Texture: Creamy, crunchy, smooth, fudgy, decadent. I LOVE a good variation of textures in my ice cream.
Ease: The ice cream base doesn’t require any cooking, but the fudge swirl does. Both are simple and easy they just require a little patience.
Appearance: Who could resist a bite? I certainly can’t!
Pros: Incredible ice cream recipe.
Cons: Not exactly low-fat or sugar-free.
Would I make this again? Absolutely.

Published October 20, 2017 , Updated October 23, 2019 4 Comments

In collaboration with Maryland Cookies

The easiest ever crock pot fudge recipe. This Cookies and Cream Slow Cooker Fudge is the perfect homemade gift, packed with chocolate and condensed milk. Simple and delicious.

Yes my friends, it’s almost that time of year. The time when the festive season thoughts start to creep in. I know, Christmas in the shops already blah blah. It is a bit much. But, with me being an obsessive planner, in a few weeks, when Halloween is over, my festive lists will start.

Last year I made piles of Slow Cooker Fudge to give as gifts, for teachers, friends, our long suffering postman. It is so super easy and really impressive when packaged up in pretty cellophane bags. The children absolutely loved helping me make it (and test it).

Maryland Cookies have brought out a new cookie, a thin version of their much loved treat. The Maryland Thin Cookies are available in two flavours, Milk & Dark Chocolate Chip and Salted Caramel. They are perfect for anyone looking for a lighter sweet snack, that isn’t too filling.

They sent me some to try and I knew they would be perfect to use in a fudge recipe, without making it too bulky. I used the Milk & Dark Chocolate Chip version here, but you could use whichever you fancy. How delicious do the little chunks look on top? They give the fudge a great texture and make for that classic cookies and cream taste.

After having many slow cookers over the years, the one I have at the moment is without doubt my favourite ever. I love the fact that the pot is so light, so that I can really easily lift out a pan full of fudge without any problems. Oh and it’s a bargain too! You can buy it on Amazon here: Morphy Richards Slow Cooker.

This Cookies and Cream Slow Cooker Fudge recipe is definitely on my festive food planning list! What will you be making this winter?

Tips for making the Cookies and Cream Slow Cooker Fudge Recipe:

• Depending on your particular slow cooker, this may take less time. As soon as it is thick and silky smooth looking, it’s ready.
• Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon: Bacofoil Baking Parchment.)
• Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin.)
• You can add extra flavourings if you’d like, like this amazing vanilla extract (it’s THE best!).

Watch how to make the Cookies and Cream Slow Cooker Fudge Recipe:

30 mins to 1 hour

When I was eight, chocolate brownies were my life. I scoured the local shops on my bike, looking for gainful employment to support my chocolate brownie habit. The ironmonger’s wife took pity on me and offered me a job paying £1 an hour to iron their smalls and sheets. After two hours I had enough cash to buy a couple of brownies, plus change for some sherbet lemons on the way home. It was worth every crease!

Equipment and preparation: You will need a 20cm/8in square baking tin.

30 mins to 1 hour

Ingredients

• 165g/5½oz butter, plus extra for greasing
• 200g/7oz dark chocolate, grated or finely chopped
• 3 free-range eggs
• 2 free-range egg yolks
• 1 vanilla pod, seeds only (or alternatively 2 tsp vanilla extract)
• 165g/5½ oz soft light brown sugar
• 2 tbsp plain flour
• 1 tbsp cocoa powder
• pinch salt
• 154g/5½oz pack chocolate biscuits, such as Oreos, broken into quarters
• icing sugar, for dusting

Method

Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square baking tin with butter, then line with baking paper with the paper overlapping the sides a little.

Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the grated (or chopped) chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together. Alternatively, you can put the chocolate and butter in a bowl and melt in the microwave in 25-second blasts, stirring well each time.

Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it – again around the sides so as not to knock the air out.

Add the flour, cocoa powder, salt and a third of the biscuits and stir until fully combined, then pour the mixture into the prepared tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake on the middle shelf of the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin – the top will sink and crack a little.

Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar.

Recipe Tips

Alternatively substitute the biscuits with toasted walnuts or pecans, or sprinkle the brownies with honeycomb.

This fun Cookie Monster fudge is easy to make and a perfect treat for a Sesame Street party. Or just whip some up for your favorite Cookie Monster fan.

Cookie Monster Fudge

Cookie Monster Fudge is so easy to make. This recipe takes our easy fudge recipe that combines melted chocolate with a can of sweetened condensed milk to create the perfect fudge (without the need for a candy thermometer), but instead uses blue candy melts. Top with cookies and candy eyes so your fudge has the likeness of the famous Cookie Monster.

I’m a longtime fan of Jim Henson and all of his Muppets (Who isn’t? Remember The Fraggles?). Check out these easy Cookie Monster donuts, too. And if you’re hosting a kid’s birthday party, here are 25 Sesame Street food ideas for you.

watch this quick video to see how to make Cookie Monster fudge

how to make Cookie Monster fudge

Line an 8-inch square baking pan with lightly greased parchment paper or non-stick foil.

what size pan do you need for fudge?

• I use either the smaller, 8-inch square baking pan so the fudge is on the thicker side, or I use a 9-inch square pan, although the fudge will be a bit thinner.

• In a microwave-safe bowl, place 24 ounces of blue candy melts. (This is TWO bags of candy melts, or about 4 cups total). Microwave at 70 percent power for 90 seconds. Stir well, using the residual heat to completely melt the candy melts. If necessary, continue to microwave at 15 second intervals. Stir until the candy is very smooth.
  • • • Alternatively, if you prefer to melt the candy melts on the stove-top, set a heat safe bowl on top of a sauce pan of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir until melted.
  • Once your candy is melted, stir in one 14-ounce can of sweetened condensed milk.
  • Pour the mixture into the prepared pan and spread evenly. Top with broken chocolate chip cookies and mini Oreos, pressing gently into the fudge. Add pairs of candy eyes.
    • I used about 1 cup total of a mixture of Entennmann’s mini chocolate chip cookies (halved or quartered) and mini Oreos. I used about 1 tablespoon of the candy eyes.
  • Refrigerate the fudge for 2 hours to fully set and carefully cut into squares.

  what are candy melts?

  Candy melts, also known as confectionery coating or melting candy), are chocolate-like products that use palm kernel oil, or other vegetable oils, for cocoa butter, making it easier to work with in candy making. It melts easily at lower temperatures than chocolate, and it hardens more quickly. The flavor is good but not quite and rich as pure chocolate, but if you enjoy eating it right out of the package you will like it in a homemade fudge recipe.

  can I use white chocolate instead?

  If you prefer to use white chocolate instead of candy melts, that is fine. You can follow the instructions for this easy vanilla fudge recipe and tint the chocolate and condensed milk mixture with blue food coloring. Because the chocolate is mixed with the condensed milk syrup, regular food coloring, such as Americolor Soft Gel Paste, should work just fine (often, gel paste food coloring when added to melted chocolate can seize the chocolate). You may also use specialty coloring for chocolate that is oil-based, called “Candy Colors.”

  • Total: 22 mins
  • Prep: 20 mins
  • Cook: 2 mins
  • Chilling Time: 5 hrs
  • Servings: 64 servings

  Nutritional Guidelines (per serving)
  114	Calories
  4g	Fat
  19g	Carbs
  1g	Protein

  ×

  Nutrition Facts
  Servings: 64
  Amount per serving
  Calories	114
  % Daily Value*
  Total Fat 4g	6%
  Saturated Fat 2g	8%
  Cholesterol 6mg	2%
  Sodium 18mg	1%
  Total Carbohydrate 19g	7%
  Dietary Fiber 0g	1%
  Protein 1g
  Calcium 11mg	1%
  *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

  If you like cream cheese frosting, you will love this recipe for cream cheese fudge! It has the pure taste of tangy cream cheese, enlivened with a hint of lemon and the toasty aroma of walnuts.

  This fudge sets in the refrigerator, but it never gets fully ‘hard’ like some traditional fudges. You will want to store it and serve it straight from the refrigerator. The end result is a wonderfully creamy, smooth, and soft square of fudge.

  Ingredients

  • 4 oz. white chocolate (finely chopped or white chocolate chips)
  • 8 oz. cream cheese (at room temperature)
  • 2 oz./1/4 cup butter (unsalted, at room temperature)
  • 22 oz./5 1/2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 medium lemon (for zest)
  • 1.5 cups walnuts (toasted, chopped; pecans can be substituted)

  Steps to Make It

  Gather the ingredients.

  Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

  Place the chopped white chocolate in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Let cool until the chocolate is room temperature but still fluid.

  Place the room temperature cream cheese and butter in the bowl of a large stand mixer fitted with the paddle attachment. Alternately, you can use a hand mixer. Beat the butter and cream cheese until smooth and fluffy.

  Stop the mixer and add the powdered sugar, lemon zest, salt, and vanilla. Mix on low speed until the powdered sugar is incorporated, then turn to medium speed and mix until light and silky-smooth.

  Add the melted white chocolate and mix until well-incorporated.

  Finally, stir in the nuts by hand until they are evenly distributed.

  Scrape the fudge into the prepared pan and smooth the top into an even layer.

  Place in the refrigerator and chill until set, 4 hours or overnight.

  Cut the fudge into small squares and store in the refrigerator until ready to serve. Squares of fudge can be placed in individual candy cups for easier storage and serving.

  This post may contain affiliate links. Please read my privacy policy.

  These Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!

  Looking for more fudgy brownie recipes? Try the World’s Fudgiest Homemade Brownie Recipe!

  Easy Cookies & Cream Fudgy Brownies

  It’s no secret that I love Oreo flavored desserts. I only have a ton of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there’s plenty more where that came from. It was only a matter of time before I stuffed those delectable little cookies into a brownie!

  And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.

  However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good!

  The BEST Cookies and Cream Brownies

  There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simply a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?

  Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair.

  How to Make these Homemade Brownies

  To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.

  These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.

  
  

  Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.

  The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.

  Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!

  After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.

  Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.

  Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.

  3-Ingredient Cookies ‘n Cream Fudge

  This “cookies ‘n cream” inspired fudge is made with only three ingredients! Featuring everyone’s favourite chocolate biscuits, this sweet treat is sure to be a hit with kids and adults alike.

  • Prep Time 10 min
  • Cook Time 2 min
  • Total Time 12 min
  • Ready in 2 Hours
  • Yield Makes 25 Squares
  • Cuisine
    • American
    • French
  • Course
    • Dessert
  400g white chocolate drops 1 x 395g tin sweetened condensed milk 13 Oreo cookies, chopped

  In a bowl, mix together chocolate with sweetened condensed milk. Place in the microwave and melt in 15-second increments, stirring until all the chocolate has melted.

  Once the mixture is smooth and thick, add in 3/4 of the chopped cookies and stir until combined.

  Line a baking tray with parchment paper. You may use an 8×8 inch (20×20 cm) baking tin if you have one.

  Pour the chocolate mixture over the tin, spreading it out evenly.

  Arrange the remaining Oreos on top and press down with a spoon. You may smooth the surface of the fudge using a knife dipped in boiling water.

  Chill for 2 hours or until the fudge is firm.

  please answer! i would like to know, thanks!

  ps: or vanilla fudge.

  10 respuestas

  Cookies N Cream Fudge Recipe

  servings: Makes about 2 1/2 pounds

  3 (6-oz) packages white chocolate baking squares

  1 (14-oz) can sweetened condensed milk (NOT evaporated milk)

  1/8 teaspoon salt

  3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies

  In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8″ square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature or in refrigerator.

  Variation: Use 3 cups of any of your other favorite cookies. Proceed as above.

  Serves: Makes about 36 pieces Prep: 15 min, plus cooling

  oil, for greasing

  350g caster sugar

  100g unsalted Butter

  1 tsp vanilla extract

  Method 1. Grease an 18cm square cake tin.

  2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

  3. Bring to the boil and boil for 15-20 minutes, stirring all the time.

  4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.

  5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.

  6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

  7. Once set, cut the fudge into small squares and store in a sealed container.

  16 chocolate cream-filled sandwich cookies, broken into chunks, divided

  1 (14 ounce) can sweetened condensed milk

  2 tablespoons butter or margarine

  2 2/3 cups vanilla chips

  1 teaspoon vanilla extract

  Line an 8-in. square baking pan with aluminum foil; coat with nonstick cooking spray. Place half of the broken cookies in the pan.

  In a heavy saucepan, combine milk, butter and chips; cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Pour over cookies in pan. Sprinkle with remaining cookies. Cover and refrigerate for at least 1 hour. Cut into squares.

  3 packages (6-oz size) white chocolate baking squares

  1 can (14-oz size) sweetened condensed milk

  1/8 teaspoon salt

  3 cups coarsely crushed chocolate creme-filled sandwich cookies

  In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8″ square pan. Chill 2 hours or until firm.

  Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature or in refrigerator

  it extremely is the recipe my relatives makes use of and we like it! it extremely is slightly on the sugary side nonetheless, even though it makes it even extra effective! Cookies n Cream Fudge substances 2 a million/2 c Sugar 8 oz..Almond bark or vanilla a million/2 c Margarine or butter a million ts Vanilla 2/3 c (5 oz.) Evaporated milk 12 Oreo cookies, broken into 2 c (7 oz.) jar Marshmallow creme chew-length products training for Cookies n Cream Fudge Line 8-inch-sq. pan with foil so as that foil extends over aspects of pan; butter foil. In great heavy accountability saucepan, combine sugar, margarine, and milk. deliver to a boil over medium warmth, stirring consistently. proceed boiling 3 minutes over medium warmth, stirring consistently. eliminate from warmth. upload marshmallow creme, candy coating and vanilla; mixture till comfortable. Pour a million/2 of mixture into foil-coated pan. Sprinkle cookie products over finished floor. magnificent with final mixture. Cool to room temperature. Refrigerate a million to 2 hours or till set. eliminate fudge from pan via lifting foil; eliminate foil from fudge. applying great knife, shrink into squares. save in refrigerator. Makes 36 squares (some million-a million/2 pounds). published to MM-Recipes Digest V3 #288 Date: sunlight, 20 Oct 1996 18:20:29 -0500 From: Bobbi Zee

  Dave the Walmart greeter told me an original recipe once. eat some cookies.. then drink some half and half.. then wait 24 hours.. the result will be cookies and cream fudge.

  Well first of all when you put sugar and cocoa on the stove it will basically burn vbecause you have no liquid in there . My suggestion is check out the site and they have any kind of recipe and different variations of that recipe. l Hope I Helped Ya!!

  yes i do what kind of cookies and what kind of cream fudge

  3 packages (6-oz size) white chocolate baking squares

  1 can (14-oz size) sweetened condensed milk

  1/8 teaspoon salt

  3 cups coarsely crushed chocolate creme-filled sandwich cookies

  In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8″ square pan. Chill 2 hours or until firm.

  Turn fudge onto cutting board; peel off foil and cut into squares. Store tightly covered at room temperature or in refrigerator

  another good cookies and cream recipe..

  2 1/2 cups sugar

  1/2 cup margarine or butter

  1 can (5 oz.) evaporated milk

  1 jar (7 oz.) marshmallow creme

  8 ounces almond bark or vanilla-flavored candy coating, cut into pieces

  1 teaspoon vanilla

  12 chocolate creme-filled sandwich cookies, broken into bite-sized pieces

  Line 8-inch square pan with foil so that foil extends over sides of pan; butter foil. In heavy large saucepan, combine sugar, margarine & milk. Bring to a boil over medium heat, stirring constantly.

  Remove from heat. Add marshmallow creme, candy coating & vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temp.

  Refrigerate 1-2 hours or until set. Remove fudge from pan by lifing foil; remove foil from fudge. Cut into squares. Store in refrigerator.

  and vanilla. (this one is to die for!)

  2/3 cup evaporated milk

  1/8 teaspoon salt

  1 tablespoon vanilla

  walnut pieces (optional)

  Butter sides of heavy 2 quart saucepan.

  In saucepan combine sugar, milks, and salt.

  Cook and stir over med.hi. to boiling.

  Clip on candy thermometer and cook and stir over med.

  low heat to 238*, soft ball stage.

  Remove fron heat, add butter and vanilla, DO NOT STIR.

  Cool to 110F degrees.

  Beat with wooden spoon till fudge becomes thick and starts to lose it’s gloss.

  Pour into a buttered 8 inch pan.

  Score into squares.

  If desired top each square with with a piece of nut.

  Introduction: Hershey’s Hot Fudge Oreo Ice Cream Cake

  In this instructable I will teach you how to make a Hershey’s Hot Fudge Oreo Ice Cream Cake. Now you may say to yourself, that is quite a mouthful. Well, yes it is! A deliciously sweet mouthful of Oreo goodness. My first time having Ice cream cake was at a birthday party a few years back, since then I have been craving it, so I finally decided to take matters into my own hands and create this ice cream cake. To make your own Hershey’s Hot Fudge Oreo Ice Cream Cake simply follow the step by step guide below or watch the video tutorial here:

  Step 1: Ingredients

  • 3 ¾ C Oreo cookies (crushed)
  • ½ C salted Butter (that’s has been melted)
  • 1.5 quarts Vanilla Ice Cream that has been softened
  • 1 jar (12.8 ounces) Hershey’s Hot Fudge ice cream topping (that has been warmed)
  • 1 (16 ounces) container whipped topping (thawed out)
  • Mini Chocolate Chips for the topping (optional)
  • Extra Oreos to decorate the top (optional)

  Step 2: Crush Oreos

  Start off by taking all the Oreos from the packaging and placing them into a zip loc bag. Then crush the Oreos into small pebble sized crumbs or smaller if you prefer. You will have to be a little violent in this step because grinding these cookies definitely requires some elbow grease!

  Step 3: Place Crushed Oreos Into Bowl and Add Melted Butter

  In a large bowl, add in the crushed cookies and butter and mix until combined. I used salted butter for this because a pinch of salt always helps enhance the flavor of any dish. You can use unsalted butter if you prefer.

  Step 4: The Crust

  Next press the cookie mixture into a greased 13×9 inch dish until it is compacted firmly, similar to a pie crust.

  Step 5: Add Ice Cream

  Add in softened ice cream to the top of the cookie mixture and carefully spread it on top, try to not disturb the cookie on the bottom. With softened ice cream this should not be much of an issue. After it is spread evenly, cover and freeze until the ice cream sets again.

  Step 6: Drizzle Hot Fudge

  Drizzle fudge topping over the ice cream. You will want to drizzle it slowly instead of pouring the entire bowl at once because it can melt through the ice cream creating pockets of hot fudge instead of a smooth lining which you want to avoid. Afterwards, cover and freeze once again until everything sets.

  Step 7: Whipped Topping

  Finally add your whipped topping all over the top of the cake and smooth everything out, it doesn’t have to be perfect.

  Step 8: Decorate!

  Be as creative as you would like in this step! Add extra Oreos for decoration (if desired) and sprinkle in the chocolate chips all along the top or in any decorative pattern you can create, the world is yours!

  Step 9: Don’t Forget the Milk!

  Of course anything Oreo goes hand in hand with milk!

  Step 10: Cut and Serve

  Go ahead and cut the cake into any size slices and serve!

  Step 11: Enjoy!

  Enjoy this delicious Hershey’s Hot Fudge Ore Ice Cream Cake in the luxury of your own home!

  Step 12: Video Tutorial

  If you prefer a video tutorial you can watch it here!

  Be the First to Share

  Did you make this project? Share it with us!

  This Oreo Ice Cream Cake has 5 delicious layers: crushed Oreos, cookies ‘n cream ice cream, hot fudge, whipped topping, and topped with even more Oreo! This cake is the perfect sweet treat to serve for hot summer days!

  It’s getting warmer these days, and to combat the heat I had to make a frozen dessert recipe.

  Last year I made no churn Oreo ice cream, and homemade vanilla ice cream. I recently posted these cookies and cream popsicles, another great summer treat for those of you who love Oreos! Make sure you check them out, they’re easy and crazy good!

  Ingredients for Oreo ice cream cake

  For this dessert you need only 4 ingredients.

  • Oreos. You’ll need approximately 1 box of regular Oreos, crushed.
  • Cookies ‘n Cream ice cream. You’ll need 1.75 quarts of ice cream.
  • Hot fudge. A whole 24 oz… it’s so good!
  • Frozen whipped topping, aka, Cool Whip.

  How to make Oreo Ice Cream Cake

  Begin by crushing the Oreos into a fine crumb. Should you remove the cream part of the Oreo? No. You’re going to crush the whole Oreo.

  Mix all but 2/3 cup of the Oreos with some melted butter. The 2/3 cup crushed Oreos will be reserved for the top of the ice cream cake.

  Press the Oreo butter mixture into a 13×9 inch baking dish.

  Next, spread the softened cookies ‘n cream ice cream overtop of the crushed Oreos and then place in the freezer for 2-3 hours or until firm.

  Pro tip: make sure the ice cream has softened. If it’s partially frozen you’ll find it really difficult to spread it into the pan. I find it easiest to scoop the ice cream into a large bowl. This tends to speed up the thawing/softening process.

  The next step is to add the warm fudge overtop of the ice cream. Heat up the fudge in the microwave until warm.

  Pour the fudge over the ice cream and spread it until it’s in a smooth even layer. The ice cream will melt a little bit due to the warm fudge which is fine. Everything will be frozen eventually. Place the dish back into the freezer for 1 hour.

  Once frozen, spread the frozen whipped topping over the fudge and finish it off with the remaining crushed Oreos.

  Lastly, place it in the freezer for 3-4 hours or overnight.

  Should you make Cookies and Cream Ice Cream Cake a day in advance?

  Yes, it’s helpful if you make this dessert one day in advance, mainly because it will hold its’ shape much better if given the full 4 hours of freezer time after its’ been fully assembled.

  Oreo Ice Cream Cake BONUS TIP!

  I’m spilling a big secret for this cake… IF you happen to have leftovers of this ice cream cake, add a large slice of the cake and a splash of milk to a blender. Blend for 15-20 seconds or until you achieve a thick milkshake consistency.

  You just made the most amazing Oreo milkshake.

  Craving more? SUBSCRIBE TO SALT & BAKER’S NEWSLETTER to get new recipes delivered straight to your inbox!

  You know what’s pretty great? Fudge. You know what’s insane? Cookie butter fudge! My Microwave Cookie Butter Fudge recipe is unlike any you’ve ever had, and you certainly can’t get something like this at the store!

  With just a few simple ingredients, and barely any time at all using my favorite kitchen gadget (the microwave!), you’ll have a batch of incredible Microwave Cookie Butter Fudge in record time. Great as a gift, or treat for yourself, this is one recipe you’ll want in your pocket from now on.

  What is cookie butter and how do you make it?

  Ok, so, let me tell you about cookie butter!

  Sometimes referred to as “speculoos,” cookie butter is cookies ground up with butter and evaporated milk. The finished butter is a cookie-flavored spread that just might change your life. Think Nutella, but cookie flavored.

  To make homemade cookie butter, all you need is your favorite cookie, a food processor, and a few minutes. My Shortbread Cookie Butter, Oreo Cookie Butter, and Nutter Butter Cookie Butter recipes are just a few variations you can make. Feel free to use any kind of cookie you like!

  How to Make Cookie Butter Fudge

  To make cookie butter fudge, you simply make my 3 Ingredient Microwave Fudge recipe by melting chocolate, butter, and condensed milk in the microwave.

  After the fudge is melted, I add in a generous amount of cookie butter and swirl through the fudge. This not only looks so impressive, but the cookie butter swirl adds the most unique flavor and texture to the fudge.

  Your friends and family will be blown away by my Microwave Cookie Butter Fudge.

  About

  Cookies & Cream Fudge
  Easy to make fudge.

  Sweet & tasty treat.

  You could substitute the Oreos with another type of biscuit.

  • Emma H. favorited Cookies & Cream Fudge 27 Feb 20:54
  • Rebecca Lea G. favorited Cookies & Cream Fudge 17 Sep 19:58
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  • Super Madcow published their project Cookies & Cream Fudge 21 Jul 20:15

  You Will Need

  Combine butter, sugar & evaporated milk in a pan.

  Cook over medium heat until temp reaches 220 degrees.

  Remove from heat.

  Stir in chocolate & marshmallow cream.

  Continue to stir until the chocolate has melted.

  Add in 1 1/2 cups of Oreo’s.

  Continue to stir.

  Pour into tin & top with the remaining Oreo’s.

  Sweet, silky, NO-BAKE, and overflowing with sprinkles. It’s like, the best thing ever.

  After my cake batter binge, I ordered Lindsay Landis’ newest masterpiece. The Cookie Dough Lover’s Cookbook. Was this book made for me? The cake batter, cookie dough loving fool that I am? Yes. Yes, it was. In fact, Lindsay dedicates it to anyone who’s ever been caught with their finger in the mixing bowl. I’m raising my hand here!

  This fudge comes together so easily, that you will honestly wonder what you did wrong. The hardest part of making this is waiting for it to set up.

  The fudge doesn’t have cookie dough chunks in it. Rather, the cookie dough is swirled throughout the whole batch.. With each bite, I honestly felt like I was eating a huge spoonful of raw cookie dough!

  This cookie dough fudge is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

  How to Heat Treat Flour

  Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

  Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.

  Mmmmm.. FUDGE! I had a Christmas party for a few friends of mine with a special guest (SANTA!) coming, and I wanted to do something special for them. Normally, cupcakes are my specialty, but I just wanted to do something different. So, I made 12 different kinds of fudge. Yep, you heard that right.. 12. (12 days of Christmas.. 12 types of fudge.. get it? No? They were all delicious!)

  1. Chocolate Fudge – This is my fool proof chocolate fudge recipe that I use every single year from Eagle Brand. It is the best chocolate fudge, hands down! I make it with Hershey chocolate chips, and it is so delicious!

  2. Cookie Dough Fudge – This recipe took me a while to find. I wanted to find an eggless cookie dough fudge recipe that my daughter could have. Was so happy to find this one! It tasted like cookie dough too. It was a little difficult to make, but Keri liked it!

  3. Peanut Butter Fudge – This fudge was my favorite out of all 12.. it was so delicious!! Initially, I wanted to make White Chocolate Reeses Fudge, but I searched everywhere and couldnt find any white chocolate peanut butter cups! So.. searched for a new recipe, found this one, and so glad I did. Only change I made was using Reeses peanut butter instead of Jif. This was seriously some of the best fudge I’ve ever had – Try this recipe!

  4. Strawberry Fudge – This is an extremely simply recipe! It was good, but it was very frosting-y. Yes, I know that strawberry frosting is the main ingredient in this fudge.. obviously.. but still, it was a little over the top to me – I still ate it, dont get me wrong, I love the taste of frosting, but it wasnt really fudge fudge.. it just tasted like hardened strawberry frosting!

  5. Butterscotch Fudge – If you like butterscotch.. you will really like this fudge! This fudge is rich – it has a very rich butterscotch flavor to it. It was a little overpowering for me, but good nevertheless.

  6. Chocolate Mint Fudge – This fudge was a huge hit. I changed it slightly.. didnt do 3 layers (b/c this fudge is a lot of work to actually make), only did two layers. I did the bottom layer of chocolate, the top layer of mint. It was very good!

  7. Cookies And Cream Fudge – My daughter loved this fudge! It was her favorite. And, it really did taste like cookies and cream!

  8. Egg Nog Fudge – We really like egg nog in this house! Well, we dont drink it all the time, but on Christmas and special occasions. Lets just say I really like egg nog on occasion – non-alcoholic though! So, I really wanted to make egg nog fudge. The recipe just intrigued me. This fudge is rich. You can definitely taste the egg nog in this fudge! My husband, who is also an egg nog fan, didnt really care for this fudge – he said there was something “off” with it. Yeah, I can see what he means. You are use to drinking egg nog.. not eating it. Still pretty good fudge though, if you like egg nog!

  9. Vanilla Bean Fudge – This was another fudge that was good.. but just a little “off” tasting wise. It wasnt that huge of a hit with my guests either – they all liked it.. but I think with the huge variety of fudge, it just wasnt one they were navigating towards!

  10. Chocolate Salted Caramel Fudge – My husband really enjoyed this one. Me? I thought it was just okay. It was very easy to make – one of the easiest out of the 12, but I think of caramel of having that gooey texture – this is fudge, obviously. So, just didnt set well with me!

  11. Buttercream Fudge – This fudge is delicious! I have made it for a few years now, and love it. It uses frosting as well, but it is very, very good! The only thing I do differently is use vanilla instead of the butter extract. Very good fudge!

  12. Peppermint Fudge – Mmmm! Peppermint! Loved this fudge – it was very delicious! Just note that this fudge will only keep for a day or so until the peppermints start to “melt”. Very delicious fudge!!

  Now – I had 12 different kinds of fudge. I had to organize them in some way! But.. how? Well, I tried very, very hard to have a variety of fudge that my daughter could sample. There were only 3 out of the 12 that she could not have: peanut butter, eggnog and vanilla bean. So, I put all three of these on the same plate – also notice how the cards also have a little green brad instead of red. Keri was told that these three she could not have – but the ones with the red brad, she could have.

  Spread 2 consists of peppermint, cookies and cream and salted caramel. As mentioned, the cookies and cream fudge was a hit with the kids!

  Spread 3 was the basics – this was honestly my favorite fudge (in addition to the peanut butter!!). Had to combine the best fudge all on one plate!! Below is Chocolate, Strawberry and Buttercream fudge.

  Spread 4, the last spread consists of cookie dough, chocolate mint and butterscotch fudge.

  Notice the little cards that I made for each fudge? Thought they were cute too 🙂 Love doing this sort of stuff! You can compare all my pictures to the pictures of the actual recipes all in one spot on my Pinterest Board: Fudge. Probably wont make any fudge until next Christmas.. so, until then, enjoy all the delicious recipes wrapped up in one post!

  Since this party was all about a Christmas Party.. and Santa.. I think it is appropriate to include a picture of my beautiful little girl with Santa himself! And yeah.. she eventually came around after seeing all her friends and talked with Santa for a bit 🙂 Was able to get some amazing pictures of Keri and Santa together!