Y’all know I’m a fan of easy in the kitchen. As long as it tastes great I don’t care even the tiniest baby smidgen if it took you 10 minutes or 3 hours to make. Because if we’re being real here (and I always try to be real), we are busy humans who only have time for long, complicated recipes maybe like twice a year. The rest of the time it needs to be quick without sacrificing taste, and that’s exactly what we have here with this Cookies & Cream Fudge.
This recipe is a twin sister to my Candy Corn Fudge recipe, which is a close cousin to my favorite Dark Chocolate Salted Caramel Fudge recipe. What all these fudge recipes have in common is that they are easy peasy rice and cheesy to make. I have to admit that traditional slow-and-low-cooked fudge is a prime delicacy. But when I think about standing over a hot stove whisking around a candy thermometer? Nah, I’m good with my cheater fudge. I don’t even own a candy thermometer.
So if you are looking for a no-hassle dessert recipe, you simply must make Cookies & Cream Fudge. Must. Did I mention there are only three ingredients? There’s nothing else to be said, now is there?
White chocolate chips and sweetened condensed milk get melted together.
Crush some chocolate cookies to mix in and top the fudge.
Press into a wax paper lined pan.
Press extra cookies into the top and refrigerate.
Once it’s cooled it lifts out easily. Now all you have to do it slice and enjoy!
- 14 oz sweetened condensed milk
- 24 oz white chocolate chips
- 10 chocolate wafer cookies, crushed
Line a 9×13 pan with wax paper. Place the white chocolate and sweetened condensed milk in a microwave safe bowl and microwave it at 30 second intervals, stirring in between, until it is melted and smooth. Gently stir in about half of the crushed cookies. Press into the prepared pan, then scatter the remaining crushed cookies evenly on top and press them in lightly. Place the pan in the refrigerator for about 2 hours, or until your fudge is set. Remove from pan by lifting the edges of the paper, and cut into desired sized squares. Store in an airtight container in the refrigerator.