Maybe one of my new year’s resoluti0ns should be to post all of my creations in a timely manner. Holiday celebrations plus too much fun with family and friends equaled no time to blog. Great news though…this recipe is a winner all year long, not just in December.
One thing I wasn’t expecting was for the fudge to be so tall. The appearance was great, but the height was all wrong — at least for me. So, after cutting into squares, I cut each piece horizontally as well. Perfection. Every little square fit perfectly into a mini cupcake wrapper, and now I had essentially doubled the batch…without even planning to!
Since your next Christmas party isn’t exactly right around the corner, think of using this recipe as a party favor or even in the spring with the pastel Oreos. Or add in a red swirl of food coloring into the fudge for a special Valentine’s day treat. So many possibilities!
Oreo White Chocolate Fudge
- 1 cup sugar
- 3/4 cup butter
- 1 (5-oz.) can evaporated milk
- 2 (12-oz.) packages white chocolate chips or chunks
- 1 (7-oz.) jar marshmallow cream
- 1 teaspoon vanilla extract
- 3 cups, plus a little more, coarsely crushed cream-filled chocolate sandwich cookies (about 28 cookies), divided
- Pinch of salt
Line a greased 8- or 9-inch square pan with aluminum foil.
Combine the first 3 ingredients in a medium saucepan. Cook over medium-high heat, stirring constantly, until mixture comes to a boil. Cook for 3 minutes, stirring constantly.
Remove from heat. Add white chocolate morsels, marshmallow cream, vanilla, 2 cups crushed cookies, and salt. Stir until morsels melt.
Pour fudge into prepared pan. Sprinkle remaining chopped cookies over fudge, gently pressing cookies into fudge. Cover and chill until firm (about 1 to 2 hours).
Lift uncut fudge in aluminum foil from pan. Remove foil, and cut fudge into squares.