Christmas Mint Oreo Fudge (Print version)
Creamy no-bake Christmas Mint Oreo Fudge packed with mint cookie chunks and festive candy topping.
# Ingredients:
For the fudge
01 -
3 cups (510 g) white chocolate chips
02 -
1 can (14 oz or 397 g) sweetened condensed milk
03 -
2 tablespoons (28 g) unsalted butter
04 -
1/2 teaspoon vanilla extract
05 -
1/4 teaspoon peppermint extract
06 -
Green gel food coloring, a few drops, optional
07 -
18 Mint Oreo cookies, roughly chopped
For the topping
08 -
1/2 cup (100 g) red and green candy-coated chocolates
09 -
2 tablespoons crushed candy canes or extra chopped Mint Oreos, optional
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides for easy lifting.
02 -
Roughly chop the Mint Oreos into bite-size pieces. Set aside a small handful for topping if desired.
03 -
Add white chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl. Microwave in 20-second bursts, stirring after each burst, until smooth and melted, about 1 1/2 to 2 minutes total.
04 -
Stir in the vanilla extract, peppermint extract, and a few drops of green food coloring if using. Mix until smooth and evenly colored.
05 -
Fold in the chopped Mint Oreos gently so the pieces stay chunky and the mixture does not turn gray.
06 -
Spread the fudge into the prepared pan. Sprinkle the top with red and green candy-coated chocolates and optional crushed candy canes or extra cookies, then press lightly so they stick.
07 -
Refrigerate for at least 2 hours, or until firm. Lift the fudge from the pan and slice into 16 squares with a warm, dry knife.
# Good to know:
01 -
Chill time is about 2 hours and is not included in the cook time.
02 -
Use good white chocolate for the smoothest texture.
03 -
Cut into smaller squares for cookie trays or gift boxes.