Cookies and Bars
The Ultimate Homemade Cookies and Cream Fudge Recipe
This velvety white chocolate fudge is packed with generous chunks of chocolate sandwich cookies for a nostalgic, cookies-and-cream finish. It is an effortless, no-bake treat that sets up perfectly every time, making it a reliable favorite for gift boxes or midnight snacking.
- Prep
- 10 min
- Cook
- 5 min
- Serves
- 24
- Level
- Easy
- Per serving
- 160 kcal
Method
Line an 8x8 inch square baking pan with parchment paper, ensuring there is enough overhang on the sides to lift the fudge out later.
Rough-chop or crush the chocolate sandwich cookies into a mix of small crumbs and larger, bite-sized chunks.
In a large microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk.
Microwave the mixture on medium power for 30-second intervals. Stir vigorously after each burst until the white chocolate is completely melted and the mixture is silky smooth.
Immediately stir in the vanilla extract and salt until fully incorporated.
Fold in about three-quarters of the crushed cookies, distributing them evenly through the fudge base.
Pour the mixture into the prepared pan and spread it into an even layer with a spatula.
Press the remaining cookie pieces into the top of the fudge for a decorative and textured finish.
Chill the pan in the refrigerator for at least 3 to 4 hours until completely firm.
Once set, lift the fudge out using the parchment paper and cut into 24 squares using a sharp, warm knife.
Notes
Avoid high heat when melting white chocolate; it is delicate and can seize or become grainy if it gets too hot.
For the cleanest cuts, run your knife under hot water and wipe it dry between every slice.
Store the fudge in the refrigerator to maintain the best texture, especially if your kitchen is warm.
If you want a softer fudge, you can add an extra two tablespoons of condensed milk, though it may take longer to set.
