Festive Mint Oreo White Chocolate Fudge
Creamy, minty, and studded with crunchy cookies, this fudge is a holiday treat that disappears quickly.
Servings: 16 servings
Calories: 150kcal
Equipment
- Medium Saucepan
- 8x8-inch baking dish
- Spatula
Ingredients
Ingredients
- 3 cups White Chocolate Chips Measured and ready to melt.
- 1 can Sweetened Condensed Milk 14 oz can, room temperature for easier mixing.
- 1 tsp Peppermint Extract
- 1.5 cups Mint Oreos Roughly chopped, include cream and cookie pieces.
- a few drops Green Food Coloring Optional, for a festive tint.
- 1/4 cup Crushed Candy Canes Optional, for garnish.
- 1/4 cup Extra Chopped Mint Oreos For garnish.
Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, combine white chocolate chips and sweetened condensed milk. Heat over medium heat, stirring constantly until the chocolate is fully melted and the mixture is smooth.
- Remove from heat and stir in the peppermint extract. Adjust peppermint to taste.
- Add green food coloring if desired, mixing until evenly blended.
- Fold in the chopped Mint Oreos gently until well distributed.
- Pour the fudge mixture into the prepared baking dish, smoothing the top with a spatula.
- Sprinkle extra chopped Mint Oreos and crushed candy canes on top for garnish. Press gently so toppings adhere.
- Refrigerate for 2 to 3 hours or until completely set and firm.
- Once set, lift the fudge from the pan using the parchment paper and cut into small squares.
- Serve chilled and enjoy!
Notes
Store in an airtight container in the fridge for up to 2 weeks. For freezing, wrap squares individually and store in a freezer-safe bag for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 30mg | Potassium: 50mg | Sugar: 15g | Calcium: 10mg