Cookies & Cream Fudge

Finally, I have a recipe to share with y’all after what feels like too freaking long !

Ingredients

  • 16 Oreo cookies, broken into chunks*, divided (I used original Oreos)
  • 1 can (14 oz.) sweetened condensed milk
  • 2 Tbsp. butter (I used unsalted butter)
  • 2 2/3 cups white baking chips**
  • 1 tsp. vanilla extract
  • Crushed peppermint candies, optional (I didn’t use them)

Directions

  1. Take an 8-in. square dish out and line the inside of it with aluminum foil, spraying the foil with nonstick cooking spray afterwards. Take half of the broken Oreos and spread them out across the bottom of the dish.
  2. Take a heavy saucepan and add the milk, butter and baking chips to it. Set the saucepan over low heat and stir constantly until the chips have melted and everything’s combined (not gonna lie, I don’t workout much so my arms got a little bit of a workout stirring this). Take the saucepan off the heat and add the vanilla extract in, stirring to combine.
  3. Pour the chocolate mixture over the cookies in the dish, spreading it out evenly (the chocolate will start to cool down and harden a little so move quickly). Sprinkle what’s left of the cookies over the top as well as the crushed peppermint candies (if you’re using them that is), cover with more foil and place the dish in the refrigerator for a minimum of 1 hour before taking it out and cutting it into individual pieces.

Makes 3 dozen pieces.

*I broke the cookies up just using my hands but you could place them in a resealable bag and break them up in there if you don’t want to get your hands dirty.

**I used an entire (11 oz.) package of Ghirardelli Classic White Baking Chips and had to use Toll House Premier White morsels to finish getting the 2 2/3 cups called for.

Have you ever tried a Hershey’s Cookies ‘N’ Creme bar? This fudge taste just like it but with a fudge consistency ! You can eat this after the initial hour and it’s slightly firm but will almost melt in your mouth when you bite into it. Letting it sit overnight in the fridge will help firm it up a little bit more and get that fudge consistency that mommy says she’s more used to. The cookies will lose their crunch but they don’t get soggy either. To be honest, it tastes delicious enough that I want to bring some of it to to people I like but it also tastes so good that I sort of don’t want to !

This recipe came from Taste of Home.

I wasn’t paid in any form to promote/mention Oreo, Ghirardelli, Toll House, Hershey’s or Taste of Home.

Take care y’all !

Black Cherry Swirl Fudge

Ingredients

  • 1-½ teaspoons plus ¾ cup butter, divided (we used salted butter)
  • 3 cups sugar
  • ¾ cup heavy whipping cream
  • 1 package (10 to 12 ounces) vanilla or white chips (we used Ghirardelli classic white baking chips)
  • 1 jar (7 ounces) marshmallow creme (we used Jet-Puffed Marshmallow Creme)
  • 2 envelopes unsweetened black cherry soft drink mix

Directions

  1. Take a 13-in. x 9-in. pan out and line the inside with foil, greasing the foil afterwards with the 1-½ teaspoons of butter. Leave the pan off to the side for now. Take a heavy saucepan out and add the sugar, cream and remaining butter in it, stirring to combine. Set the heat to medium and wait for the mixture to come to a boil, stirring constantly the whole time. Once at a boil, continue to stir for an additional 4 minutes.
  2. Take the saucepan off the heat, stirring the chips and marshmallow creme in afterwards. Scoop 1 cup of the saucepan mixture out and place in a bowl for the time being. Add the black cherry mix to the saucepan, stirring to combine, pouring the mixture into the pan you prepped earlier. Take that 1 cup of the saucepan mixture and spoon it over the top of the mix in the pan, cutting through the mixture with a knife to create a swirl pattern.
  3. Place the pan in the refrigerator for 1 hour until the fudge has become firm. Once firm, use the foil to lift the fudge out of the pan, throwing the foil away afterwards. Cut the fudge into 1-inch squares, putting them in an airtight container and back in the fridge if you’re not going to eat the fudge right away.
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Overall, this was a really easy dish to make ! It’s sweet and a little tart tasting. Great as a dessert or a sweet snack. We thought that maybe we over swirled. The white aspect of the fudge didn’t look as bold as it did in the original picture that accompanied this recipe in the magazine.

We got this recipe from “Taste of Home”.

We weren’t paid in any form to mention Ghirardelli, Taste of Home, or the jet-puffed marshmallow creme.

Take care everybody !