Oreo Fudge Recipe | Food Talk by SaltySideDish.com

Line an 8x8 baking pan with aluminum foil and set aside. Coarsely crush 12 cookies and set aside. Separately, crush the remaining 4 cookies and set aside.

Add chocolate chips and sweetened condensed milk to a small saucepan. Over medium low heat, and stirring constantly, heat until completely melted and smooth. The chocolate will look shiny and glassy. Remove from heat and stir in butter until melted. Fold in 12 crushed cookies.

Spread fudge into a prepared pan making sure it's even. Gently sprinkle remaining crushed cookies and top and press into the fudge. Let stand for 30 minutes to cool. Place in the fridge to cool for 2 hours or overnight.

Peel the foil away from the fudge and use a large sharp knife to cut fudge into 20-24 squares.

Line an 8x8 baking pan with aluminum foil and lightly grease with nonstick cooking spray. Set aside.

Coarsely crush 12 cookies and set aside. Separately, crush the remaining 4 cookies and set aside. The 12 go inside the fudge and the 4 are for the extra cookie topping.

Add white chocolate chips, sweetened condensed milk and butter to a small saucepan. Over medium low heat, and stirring constantly, heat until completely melted and smooth. Do not overheat or heat too high or the chocolate will seize. Remove saucepan from heat.

Fold in 12 crushed cookies. Spread Oreo fudge mixture into a prepared pan making sure it's even.

Gently sprinkle remaining crushed cookies and top and press into the fudge. Let stand for 30 minutes to cool chocolate down. Place pan in the fridge to set fudge for a min. of 2 hours or overnight. Cut and serve. It is best to store white chocolate fudge in the fridge as it is softer and more likely to lose shape in a warm or humid home.

Equipment Needed

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