Cookies and Cream Fudge is super easy, and totally rich and creamy! Full of Oreo cookies, this easy dessert or edible gift is ideal for any celebration! Frankly, any excuse will do to make this simple fudge recipe!
Oreo Covered Fudge
For those of you that don’t know what an Oreo is, I will explain it to you. An Oreo is a popular sandwich cookie consisting of two wafers, usually chocolate, with a sweet cream filling.
It was first introduced in 1912, and is the best selling cookie in the United States to this date. Oreos are available in over 100 countries, including the United Kingdom where they are referred to as Oreo Biscuits.
Many varieties of Oreo cookies have been produced (including Golden Oreos which are great) and limited edition varieties have become popular as of late. If you are interested you can find a lot of information on the history of the Oreo cookie right here.
I have loved Oreo cookies as far back as I can remember. Any cookie that has filling or stuffing in the middle I just love but the Oreo has always been a personal favorite (have I ever told you that my first word wasn’t mama or dada? Truth be told, it was actually cookie?). I remember feeling a sense of accomplishment just twisting the Oreo and separating the top cookie without breaking it!
Once I had the unbroken top cookie in hand I would eat it. Next, I would bite and lick off the creamy center and then eat the bottom half of the cookie. Oh memories! ? Hopefully, I am not the only one who did this.
Easy Fudge Recipes with Condensed Milk
I know I keep mentioning it but I just love fudge, of any and all kinds, especially over the Christmas holidays. I always give fudge gift bags as edible gifts and sweet trays over the holidays and they’re always enjoyed.
Not only do we make this Cookies and Cream Fudge but we make so many others as well and I have included a list below!
Other Fudge Recipes to Try
Fudge, fudge and more fudge! Perfect for my sweet tray and gift baskets. There are so many colors and flavors of fudge, depending on what you put in it. I love using special colors, depending on what time of the year it is and what holidays I am are celebrating…the possibilities are endless!
The fudge turns out so bright and beautiful, you’ll almost not want to eat it. You can have squares of all sizes and different cookies on your sweet tray and you’ll be asked to bring more to your next function or party!
Making a sweet tray is really easy. Just place a bunch of different desserts on a dollar store tray (so there’s no worry about the platter being returned) and there you have it. The perfect dessert for everyone to share.
I just place a bunch of different desserts on a tray, placed on platters I purchased from our local dollar store (so I don’t have to worry about getting my platters back), and leave them for everyone to share!
All the desserts are so pretty, delicious in their own way, cut in to small or big squares, on that dessert tray!
Sometimes we cut them into squares and sometimes we cut the fudge on an angle so the pieces would come out “crooked” like my son used to say when he was younger.
We have also used silicone molds to control the size. The molds allow the fudge to be a little fancier and I’m always so happy with the results.
The one drawback to silicone molds is the extra time it takes to make the fudge, but in my eyes, it’s worth it
What Is White Chocolate?
Before we talk about white chocolate, let’s take an actual look at what chocolate really is. Well, it all starts with cocoa beans. The type and taste of chocolate is then determined by the treatment of the beans and the types and amounts of additives used.
White chocolate is, however, a chocolate confection made up of cocoa butter (not cocoa beans), sugar, and milk solids It may contain other sweeteners and flavoring like vanilla.
It is characterized by it’s pale ivory color and high melting point. For more information on white chocolate have a look here.
What forms does White Chocolate come in?
White chocolate can come in chip or square or melts (melts are small disks that have an easy melting point but similar to the chips). If a recipe calls for chips and all you have is baking squares (or vice versa) you have a couple of options.
If you don’t have a scale, then just know that 1 1/4 cups of chips are the rough equivalent to an 8-oz bar of baking chocolate. It you do have a kitchen scale then it is much easier weigh out your replacement in ounces.
White chocolate chips tend to be thick and clumpy due to stabilizers added that make them resistant to melting. White chocolate baking bars melt easier than the chips, which is great for making candy or a chocolate sauce.
A tablespoon of butter or shortening will help melt the chips into a smooth consistency if you’re running into problems and they’re not melting well.I
It is also important to talk about the type of chips used. Cheaper brands will most likely have more fillers and and make them more resistant to melting.
Check the ingredients and if there is vegetable oil in the chips, then you will most likely need to add the butter or shortening to achieve the desired results.
Substitutes for White Chocolate
There are a few substitutions for white chocolate if you don’t have any on hand. See the list down below. Please keep in mind that these may alter the flavor and color of the chocolate. Substitute the exact same amount of whichever type of chocolate you desire.
Milk chocolate is a sweet chocolate that you can either or use in recipes, especially cookie recipes or just to snack on. It contains about 10% cocoa with added sugar, milk and cocoa butter.
White Chocolate Almond Bark (Confectionery Coating) comes in a bunch of forms from chips to blocks to squares. Despite its name, it doesn’t contain nuts and is valued for its texture, taste, and melting ease. Although, you’re most likely going to have to add 1 – 2 tablespoons butter or shortening as well since it doesn’t contain any cocoa butter or chocolate liquor.
Unsweetened chocolate Made solely of cocoa butter and cocoa solids, the taste of this chocolate is bitter and unsuitable for eating directly, so it’s only used in baking. It’s great in cake, cookie or brownie recipes.
Dark chocolate Since it’s sweeter than unsweetened chocolate and has less sugar, It’s quite popular with those that want a sweet treat but are health conscious because it has less sugar than other chocolates. It has 35% cocoa.
Bittersweet chocolate is a sweetened dark chocolate that also contains at least 35% cocoa. It is mostly used in baking and is great for recipes that call for a strong chocolate flavor.
Semi-sweet chocolate This chocolate is also made with at least 35% cocoa and is the most versatile form of chocolate. It’s ideal for baking and eating and can be found in many chocolate chip cookie recipes. It also has cocoa butter and sugar added.
Ingredients in Best Fudge using Condensed Milk
- white chocolate chips or vanilla Almond bark or whatever chocolate you prefer
- sweetened condensed milk
- vanilla extract
- Oreo or another cream filled cookie
How to make Cookies and Cream Fudge
Heat white chocolate and sweet condensed milk on low, whisking frequently until liquid and blended. On low heat, combine the white chocolate and sweet condensed milk until you get a smooth, well blended liquid.
While continuing to blend, add the vanilla and flour. Then add Oreos or whatever cream filled cookie you prefer (just remember to chop the cookies into bite sized pieces first).
Add any other decorations you want to use to add color or flavor. I have included a list below. If you come up with any others please let me know so I can add to this list. The longer it is the better!
Line an 8×8 inch pan with parchment paper, pour the cookie mixture in and refrigerate for at least 2 hours
Cut into squares, or whatever shapes you prefer and serve.
What can I include in Cookies and Cream Fudge?
You can put absolutely anything in it. Here are some suggestions and if you come up with any more please let me know! The longer the list the better!
- cream filled cookies
- dried fruits
- broken pretzel
- toffee bits
- butterscotch chips
- chocolate chips
- caramel chips
- chocolate covered caramels
- sprinkles or sparkles
You have to look at fudge like a blank canvas in a way. Take this Cookies and Cream Fudge for example, that is totally white, before you add your sprinkles or sparkles. Remember this when you are in the aisle at your local market deciding which colors to buy.
I always consider the other desserts I will be serving with it and which holiday or occasion the dessert is for. Also, with this recipe, you must only stir the fudge a few times after you dump your decorations in. The fudge mixture is hot and you don’t want the decorations to possibly melt!
How long will condensed milk fudge last?
Fudge made with condensed milk will last up to 2 weeks at room temperature, in an air tight container.
If you keep your fudge in an airtight container in your fridge it will last up to a month.
You also have the option of freezing portion sizes of your choosing, wrapped in parchment paper, and frozen in an air tight container for up to 3 months.
How to make raw flour safe to eat
I have been doing it for a long time and have never gotten sick. My grandparents who lived on a farm served us cookie dough with raw flour and farm fresh eggs and never got sick. I might just be lucky.
That being said I want to give you some information on the risk you take consuming raw flour and what you can easily do to avoid getting sick.
To toast the flour in the oven, spread it on a baking sheet and bake at 350 degrees for about 5 minutes. With the microwave you just heat for 1 minute and 15 seconds on high, stirring every 15 seconds, and you’re good to go!
I microwaved the flour in a microwave safe bowl in 15 second intervals five times and it worked beautifully.
Regardless of your chosen method, the flour must reach a temperature 0f 165 degrees to be deemed safe to eat and it is just that simple to ensure it’s safety. I have never done this myself but that doesn’t mean you won’t want to!
If you would like further information on E. coli linked to raw flour take a look here.
For more info on baking the bacteria away look here.
For more information on microwaving away the bacteria look here.
It is generally recommended that you DO NOT ingest or even just taste anything that contains raw flour. Make sure it has been cooked before eating it. This includes flour being used as a thickening agent.
For more information about the FDA recommendations, check this link out.
Holiday Desserts to Try
Cookies and Cream Fudge Video
Cookies and Cream Fudge
- 8 x 8 or 9 x 9 inch cake pan
- 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
- 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 8x8 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!