Cookies and Cream Fudge

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INTRODUCTION

Cookies and Cream Fudge is an easy sweet treat. It uses white chocolate and cookie pieces. You can make it in one pan. It sets fast in the fridge. It is good for parties and gifts. If you like creamy sweets, you may also like creamy chocolate fudge popsicles that offer a cool, sweet change. This fudge has a smooth base and crunchy cookie bits. It is simple to mix and to cut. Kids and adults both enjoy it.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is fast and clear. The steps are short. You do not need hard skills. The taste is creamy and sweet with little cookie crunch. You can make it with ready items from the store. It needs one bowl and one pan. You can change the cookie type. It keeps well in the fridge and in the freezer. The texture is soft and firm at the same time. The flavor is mild but rich. It pairs well with coffee or tea. If you like simple, rich dishes you might enjoy rich and creamy pumpkin pasta for a savory contrast; both recipes show how simple cream can be very good.

HOW TO MAKE Cookies and Cream Fudge

This recipe mixes chocolate, milk, and cookie pieces. You melt the chocolate with sweetened condensed milk. You add a little flour. You fold in cookie bits. Then you chill the mix until firm. You can use a pan that you line with parchment paper. Press the mix down lightly so it is even. Chill for at least two hours. Cut into squares. The whole method is quick. The low heat and gentle stirring keep the chocolate smooth. If you like easy creamy mixes, this method is as simple as making a slow cooker creamy chicken and wild rice soup where you let flavors come together with little fuss. Read the steps below to follow this recipe exactly.

EQUIPMENT NEEDED

• Medium saucepan or double boiler
• Heatproof mixing bowl (if using a double boiler)
• Whisk or heatproof spatula
• 8×8 inch baking pan
• Parchment paper
• Measuring cups and spoons
• Knife and cutting board
• Spoon or rubber spatula for pressing into the pan

Ingredients You’ll Need :

2 cups white chocolate chips or 24 oz package vanilla Almond bark, 1 can (14 oz) sweetened condensed milk, 1 tsp vanilla extract, ½ cup flour, 2 cups Oreo cookies, chopped or any cream filled cookie will work beautifully

STEP-BY-STEP INSTRUCTIONS :

• On a low temperature, combine white chocolate and condensed milk, whisking frequently until well blended and it is a smooth liquid.
• Add in vanilla and flour, while continuing to blend, and then add the Oreos (or whatever cookie you like).
• Pour into an 8×8 inch pan that’s lined with parchment paper, and refrigerate for at least 2 hours.
• Cut into squares or whatever sized pieces you want and serve. Enjoy!
  
  
  this Recipe

HOW TO SERVE Cookies and Cream Fudge

Serve the fudge cold or room temperature. Cut the fudge into small squares for a party plate. You can also cut larger bars to give as gifts. Stack pieces on small paper liners for a tidy look. The fudge goes well with warm drinks. Try it with coffee or tea to cut the sweetness. For a fall or spiced drink, serve with an iced pumpkin cream chai latte to bring warm spice and cool cream together. Place a few pieces on a dessert tray with other small sweets for a simple dessert table.

STORAGE & FREEZING : Cookies and Cream Fudge

Store the fudge in an airtight container in the fridge. It will keep well for about 1 to 2 weeks. For longer storage, freeze the pieces. Wrap each piece in plastic wrap or wax paper. Place wrapped pieces in a freezer box or bag. Frozen pieces can last up to 3 months. To serve from frozen, let them sit 10 to 20 minutes at room temperature. This brings back a soft texture. Do not store in warm places or the fudge will melt and lose shape.

SERVING SUGGESTIONS

• Serve small squares on a dessert platter with fruit slices.
• Pair with a cup of black coffee to balance the sweetness.
• Offer as part of a cookie and candy tray at parties.
• Add a sprinkle of sea salt on top of some pieces for contrast.
• Include in a gift box with other homemade sweets and a note.
  The simple look of this fudge also makes it great for holiday plates. You can add a small drizzle of melted dark chocolate on top for a pretty finish.

VARIATIONS

You can change this recipe in many small ways. Use different cookies for a new flavor. You can swap vanilla almond bark for white chocolate chips or vice versa. Add a light dash of espresso powder for a mocha hint. Press extra cookie crumbs into the top before chilling for more crunch. For a nut twist, add a few chopped toasted nuts to some of the mix. You could also fold in mini chocolate chips for texture. If you want a spiced cookie flavor, try using cookies with spice notes or try Brimstone cookies for a bolder twist. Keep changes small so the balance of cream and cookie stays right.

FAQs

Q: Can I use milk chocolate instead of white chocolate?
A: Yes. Milk chocolate will change the color and taste. Use the same melting method but watch heat since milk chocolate can burn faster.

Q: Can I skip the flour?
A: The small amount of flour helps the fudge hold together. You can skip it for a softer fudge, but the texture will be looser.

Q: How do I chop the Oreos quickly?
A: Put the cookies in a zip bag and crush with a rolling pin. Or pulse a few times in a food processor. Do not turn into fine crumbs. Leave some small bits.

Q: Can I make this on a hot day?
A: Yes, but keep the air cool or chill longer. Turn on the fridge and prepare an area that stays cool so the chocolate does not melt too soon.

Q: Can I use low fat condensed milk?
A: Low fat versions will change richness and texture. Full fat gives the best creamy result. Low fat works but expect a different mouthfeel.

Q: Is this safe for kids to help make?
A: Yes. Kids can help crush cookies and press the mix into the pan. Keep them away from the hot melted chocolate step or do that part for them.

MAKE-AHEAD TIPS FOR Cookies and Cream Fudge

Make the fudge up to three days ahead and keep it in the fridge. Cut it the day you will serve for the best look. For longer make-ahead, freeze the cut squares and thaw them in the fridge the day before serving. You can also make the fudge and store it in the pan, wrapped, then cut later. If you plan to gift the fudge, wrap individual pieces and add a small label with the date. If you want to make many at once, double the recipe and use a larger pan or two 8×8 pans. Chill the pans well before cutting so the pieces come out clean.

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