Oreo Fudge
With this Oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie.
Servings: 9
Calories: 450kcal
Ingredients
- 8 ounces cream cheese, room temperature
- 4 cups confectioner's sugar
- 1½ teaspoons vanilla extract
- 15 ounces white chocolate, chopped
- 15 Oreo cookies, broken into chunks
Instructions
- In the bowl of your mixer, beat the cream cheese, sugar, and vanilla until smooth and no lumps remain.
- In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
- Stir the melted white chocolate and ¾ of the Oreo cookies into the cream cheese mixture.
- Spread into a parchment-lined small baking dish (8×8 if you have one). Press the remaining cookies into the top of the fudge to make it look pretty.
- Chill in the fridge for at least 4 hours before cutting.
- Slice into small squares. This stuff is rich but oh-so-good!
Video
Notes
- The easiest way to break the Oreos is in a Ziploc bag with a rolling pin. You are not looking for fine crumbs in this case but chunks, so it should not take long to break them into large pieces.
- The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
- To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.
Nutrition
Calories: 450kcal | Carbohydrates: 863g | Protein: 48g | Fat: 248g | Saturated Fat: 137g | Polyunsaturated Fat: 87g | Cholesterol: 339mg | Sodium: 1989mg | Sugar: 799g