Oreo Fudge

Oreo Fudge takes approximately 45 minutes from beginning to end. For 69 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 335 calories, 5g of protein, and 15g of fat. It is brought to you by Dessert Now Dinner Later. 1020 people were glad they tried this recipe. A mixture of oreos, sweetened condensed milk, white chocolate chips, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as an inexpensive dessert. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. If you like this recipe, you might also like recipes such as Oreo Fudge, Coconut Oreo Fudge, and Red Hot Oreo Fudge.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare an 8x8-inch pan with wax or parchment paper that comes up the sides of the pan (so you can pull out the whole slab of fudge once it sets.)Melt the white chocolate chips with the sweetened condensed milk (and salt - optional) in a saucepan over medium-low heat.Stir in the crushed Oreo cookies, saving a few pieces to press in the top.Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra crushed Oreo cookies on top. Refrigerate or let rest at room temperature until set.Pull the fudge slab out of the pan using the edges of the paper. Using a warm, dry knife, cut squares. Store in an airtight container for 5 to 7 days.

 

Step by step:

1. Prepare an 8x8-inch pan with wax or parchment paper that comes up the sides of the pan (so you can pull out the whole slab of fudge once it sets.)Melt the white chocolate chips with the sweetened condensed milk (and salt - optional) in a saucepan over medium-low heat.Stir in the crushed Oreo cookies, saving a few pieces to press in the top.

2. Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra crushed Oreo cookies on top. Refrigerate or let rest at room temperature until set.Pull the fudge slab out of the pan using the edges of the paper. Using a warm, dry knife, cut squares. Store in an airtight container for 5 to 7 days.

Nutrition Information:

covered percent of daily need

 

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