Description
Mint Oreo Fudge is a rich and creamy treat combining smooth white chocolate, marshmallow fluff, and refreshing mint flavor with crunchy Oreo cookie pieces. This no-bake fudge is perfect for make-ahead dessert lovers seeking a festive and indulgent snack with a peppermint twist.
Ingredients
Scale
Fudge Base
- 2½ cups white chocolate chips
- 1 jar (7 oz) marshmallow fluff
- ½ cup (1 stick) butter
- 1 cup granulated sugar
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon mint extract
Add-ins
- 25 mint Oreo cookies, roughly chopped
Instructions
- Prepare the baking dish: Line a 9×9 inch baking dish with parchment paper or tin foil, allowing some overhang for easy removal, and lightly spray with cooking spray. Set aside.
- Combine white chocolate and fluff: In a large mixing bowl, add white chocolate chips and marshmallow fluff. Set aside to soften later.
- Cook sugar mixture: In a saucepan over medium heat, combine butter, granulated sugar, heavy cream, and salt. Bring the mixture to a boil, then maintain a steady boil for exactly 5 minutes, stirring occasionally. Do not adjust the heat during this time.
- Mix hot sugar mixture with chocolate: Remove the saucepan from heat and pour the hot sugar mixture into the bowl containing the white chocolate chips and marshmallow fluff. Let it sit undisturbed for 2 minutes to soften the chocolate.
- Add mint extract and blend: Add the mint extract, then use a handheld blender to mix everything together until smooth and fully combined.
- Fold in Oreos: Stir in the chopped Oreos except for about ½ cup reserved for topping. Pour the fudge into the prepared baking dish and sprinkle the reserved Oreos evenly on top, gently pressing them down into the fudge.
- Chill and set: Loosely cover the pan with plastic wrap and refrigerate for 6 hours or until the fudge is firm and set.
- Serve: Remove fudge from the pan using the overhanging parchment or foil, trim edges if desired, cut into small squares, and serve chilled.
Notes
- Use high-quality white chocolate chips like Ghiradelli or Guittard for best flavor and smooth melting.
- Keep Oreo cookies in large chunks rather than finely crushed to maintain appealing texture and color.
- Set a timer to ensure a precise 5-minute boil without adjustment of heat for proper candy consistency.
- Using a handheld mixer makes blending easier, but stirring by hand can work with more effort.
- Do not skip the 2-minute resting period after combining hot mixture with chocolate to allow smooth mixing.
- Fudge tastes better after chilling at least 24 hours, developing deeper flavors and less sweetness.
- Store fudge in the refrigerator and avoid leaving it out too long to prevent softening.
- Variations: swap mint Oreos with classic or peppermint bark Oreos (adjust extract accordingly), or try milk or semi-sweet chocolate chips as a base.
- Salted or unsalted butter can be used, with salted balancing sweetness nicely.
Nutrition
- Serving Size: 1 square (approx. 30 g)
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 15 mg
