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Cookies And Cream Fudge

This Cookies And Cream Fudge is irresistibly creamy and crunchy, making it a must-try treat for any chocolate lover!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12 servings

Ingredients

  • 1 can sweetened condensed milk 14-ounce
  • 3 cups white chocolate chips
  • 1 pinch salt
  • 1.5 teaspoons McCormick Vanilla Extract
  • 0.5 to 2 teaspoons McCormick Peppermint Extract
  • 1.5 cups chopped chocolate sandwich cookies
  • 0.25 cups crushed candy canes optional for garnish

Instructions

  • Start by lining a 9x9 inch baking dish with parchment paper, allowing some overhang for easy removal later.
  • In a medium saucepan, combine the sweetened condensed milk with the white chocolate chips over low heat. Stir continuously until the chocolate is completely melted and the mixture is smooth.
  • Once the chocolate is melted, remove the saucepan from heat. Stir in a pinch of salt, the McCormick Vanilla Extract, and the McCormick Peppermint Extract.
  • Gently fold in the chopped chocolate sandwich cookies until they are evenly distributed throughout the fudge mixture.
  • Pour the fudge mixture into the prepared baking dish, spreading it evenly. If you’re using crushed candy canes for garnish, sprinkle them on top now.
  • Refrigerate the fudge for at least 2-3 hours, or until it is firm to the touch.
  • Once the fudge is set, lift it out of the dish using the parchment paper overhang. Use a sharp knife to cut it into squares.

Equipment

  • Medium Saucepan
  • Wooden Spoon or Spatula
  • 9x9-inch baking dish
  • Measuring cups and spoons
  • Knife

Notes

  • Store in an airtight container in the refrigerator for up to two weeks.
  • For longer storage, freeze cut squares in a single layer before transferring to an airtight container.
  • Let it sit at room temperature or microwave briefly to soften for easier cutting.