I invented this confection for a bake sale at our children's school. Boy, was it a hit! The crunchy chunks of sandwich cookie soften a bit as the mixture mellows. It's so sweet that one panful serves a crowd. &mdash;Laura Lane, Richmond, Virginia

Cookies 'n' Cream Fudge

cookies,

(14 ounces) sweetened condensed milk

butter

white baking chips

vanilla extract

peppermint candies, optional

Best cookies and cream fudge!  Fudge tastes like the filling inside of cookies! I swirl the crushed cookies thru the fudge as opposed to only the bottom. Then top it with the remaining broken cookies. To give as gift I leave fudge uncut and wrap tightly. Add some ribbon and it makes a beautiful gift!

Just made this recipe for the third time. This time I put the cookies in a food processor and mixed them in the fudge before refrigerating them. They really taste like the cookies and cream ice cream and no lost crumbs.

Hi I have made this several times, and it's always a hit. I don't even like oreo cookies and I love this fudge. To those of you who find it soupy,  are you using sweetened condensed milk NOT evaporated milk?

I had the same problem as the other lady who said that she had to eat it with a spoon because it didn't set up. I left it in the fridge overnight and soup! I was so disappointed. I live at 4000 elevation and it won't set up? Any suggestions Taste of Home?

Very good fudge and classic cookies and cream flavor. I think next time when I make this recipe I will mix some of the broken pieces into the fudge rather than on the bottom of the pan. Then top it with the remaining broken cookies. When it was cut, it kind of fell apart on the bottom. Mixing the pieces into the fudge will probably solve that issue.

I have used this recipe many times for different occasions.  I've changed it up a little, though. Once the chips are almost melted, I stir in a rounded 1/4 c. of powdered sugar for a little more body.  I also use parchment paper instead of foil. I like to watch for the seasonal Oreo's - make them for Easter, Birthdays, etc... - whenever a little extra sweet treat is nice. I also double the batch and make it in a 11x17 jelly roll pan during the holidays.  Then I have enough for an added touch on cookie plates, and work treats.  Wonderful recipe.

This recipe was a customer favorite when I used to bake for a local coffee shop. My family enjoys it as well and I love the fact that it's so easy to make!

This is so good! My husband and I both loved it. Mine didn't set right, so rather than eating squares, we ate spoonfuls, but it was still delicious!

I made this fudge this morning and it is soooo good.  I crushed the oreos instead of chunks, but that didn't work out very well.  They stayed with the fudge pretty well on the bottom but brushed right off the top for a real mess even after trying to push them into the fudge.  Next time I will still crush them, but will pour some fudge, then put crushed oreos on, then pour the rest of the fudge.  This should take care of the mess and wasted cookie crumbs.  Will definitely make again, very good, and very easy.

I used this recipe from time to time & I LOVE IT! I have modified the recipe to suit my tastes, using 1 package of Make & Mold Candy Wafers in place of the white chips.  they worked out very well!  I used a package of peanut butter flavored wafers & I also added 2 large peanut-butter cups for the top layer!  I'd made this recipe for my volunteer job at the local hospital & everyone really enjoyed this fudge!  I also prepared it last evening for my nephew, Benjamin's high school graduation 6/11/12! Dawn E. Lowenstein

I haven't made this recipe yet but wonder if 16 cookies is adequate for the recipe?  If you want to switch it up for autumn, you can add the Reeses peanut butter candies for a different taste!

Forgive me...but isn't there supposed to be some sort of confectioners sugar in this recipe? That may be why the reviewers are complaining that it's not holding it's shape? Typically most fudge recipes (if not all)...have powdered sugar as a main ingredient, it's what binds it together...Laura, PLEASE let us know

I made the recipethe last 2 years and ended up getting requests from friends and family on every holiday since for me to make special orders for them even one who absolutely had to have it made for her before I had surgery this December! I guess she thought that I was going to kick off and it would be her last shot at the fudge! Wonderful, easy recipe.

I made this last year for the first time using Candy Cane Oreos( limited edition Oreos, found around Xmas time only at Walmart) and it was such a hit I have been asked to make it again! Since I was having a hard time finding the oreos this year, I am going to make it with crushed candycanes and Winter Oreos( red creme instead of white). Super easy and super good-

1/22/2020:  Prepared Cookies and Cream Fudge: I'd used 2 cups vanilla chips and 2/3 cup mini-mint chocolate chips. I'd also used 3 Tbsp. of margarine and the 16 Oreo chocolate sandwich cookies as recipe directed. I did break the cookies into smaller pieces and when pouring the fudge mixture over the broken cookies, they came to surface! Buffetfan had a great idea about mixing some of the broken pieces into the fudge and topping with remaining cookies.

To be fair, these really aren't a favorite of mine...a tad too sweet.  But, everybody besides my boyfriend and I absolutely loved them last year when I made them for the fist time.  It's actually a good thing we don't much care for them lol, the whole batch can make it out the door.  They taste very close to the white "stuff" in the oreo cookies.  I had to make 2 batches this year due to requests from family and friends.

This was absolutely delicious. In my case, I substituted margarine for the butter and almond bark candy coating for the vanilla chips--and it would not set up--not even in the freezer. So my fudge got eaten out of cups with a spoon. I dno't know if that would have happened if I had actually followed the recipe. Ha. Oh, but it is tasty.

cookies 'n' cream fudge

Prep Time: 25 minutes

Total: 25 minutes

Servings: 3

Cost: $7.81 /serving

Author : Taste of Home

Ingredients

Instructions

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