Oreo Fudge
  • 2 cups granulated sugar
  • ¾ cups (1½ sticks) unsalted butter
  • ⅔ cup evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 jar (7.5 ounce) marshmallow cream (also called marshmallow fluff)
  • 1 teaspoon vanilla extract
  • 3 cups coarsely chopped Oreo cookies
  1. Line a 9x13-inch baking pan with parchment paper.
  2. In a large saucepan over medium-low heat, bring sugar, butter and evaporated milk to a boil. Stir this constantly as it could burn quickly if left unattended. Let the mixture boil for 5 minutes, still stirring constantly.
  3. Remove saucepan from heat and immediately stir in semi-sweet chocolate chips, milk chocolate chips, and marshmallow cream. Stir until melted and well combined.
  4. Stir in vanilla.
  5. Stir in 1.5 cups of chopped cookies.
  6. Spread fudge evenly in prepared pan.
  7. Sprinkle remaining 1.5 cups of chopped cookies over the top of the fudge and press down lightly on the cookie pieces to push them down into the fudge a bit.
  8. Cool in fridge until firm (about 2 hours). Remove from pan and cut into 1-inch squares. This is really sweet so you won't want to cut the pieces too big.
  9. Store in refrigerator or freezer. I always keep mine in the freezer as it lasts longer. No need to thaw before serving.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/oreo-fudge/