Christmas Oreo Fudge
A delightful dessert that combines Oreos and white chocolate, making it a festive favorite that's easy to prepare.
Ingredients
Main Ingredients
- 1 package Oreo cookies (approximately 15.25 oz) Use gluten-free if needed.
- 2 cups white chocolate chips Dairy-free chips can be used for a dairy-free version.
- 1 cup sweetened condensed milk Coconut milk can substitute for a dairy-free version.
- 1 teaspoon vanilla extract Enhances flavor.
- to taste optional red and green sprinkles Used for decoration.
Instructions
Preparation
- Prepare all your ingredients and equipment. You'll need a lined baking dish, a mixing bowl, and a saucepan.
- Crush the Oreo cookies into small pieces using a zip-top bag and a rolling pin or a food processor.
Cooking the Base
- In a saucepan over low heat, melt the white chocolate chips and sweetened condensed milk, stirring continuously for about 5 to 7 minutes.
- Once melted and combined, remove from heat and stir in the vanilla extract.
Mixing Ingredients
- Gently fold in the crushed Oreo cookies until evenly distributed throughout the fudge mixture.
Setting the Fudge
- Pour the mixture into the lined baking dish and spread it evenly using a spatula.
- Before it sets, sprinkle the top with red and green sprinkles.
- Refrigerate for at least 2 hours until firm.
- Once chilled, remove from the baking dish and cut into squares.
Notes
Store in an airtight container lined with parchment paper in the fridge for up to two weeks. It can also be frozen for up to three months.