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Mint Oreo Fudge

Mint Oreo fudge loaded with chopped mint Oreo cookies in a smooth & creamy white chocolate fudge. Takes just minutes to prepare! Cut into small pieces and serve a crowd or give plates to your neighbors for a delicious Christmas treat.

Course Dessert
Cuisine American
Keyword fudge recipe, mint fudge
Prep Time 10 minutes
Cook Time 5 minutes
Fridge Time 6 hours
Total Time 15 minutes
Servings 49 squares
Calories 135 kcal
Author Jessica - Together as Family

Ingredients

  • 2 1/2 cups white chocolate chips
  • 1 jar (7 oz) marshmallow fluff
  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon mint extract
  • 25 Oreo mint cookies, chopped (reserve 1/2 cup for top)

Instructions

  1. For thicker fudge : line a 9x9 baking dish with parchment paper or tin foil. Spray lightly with cooking spray. For thinner fudge : line a 9x13 baking dish with parchment paper or tin foil. Again, make sure to spray the tin foil or paper to avoid sticking.

  2. In a large mixing bowl add white chocolate chips and marshmallow fluff. Set aside.
  3. In a saucepan, over medium heat, add butter, sugar, heavy cream and salt. Bring to a boil and cook for 5 minutes, stirring occasionally so the sugar does not burn. 

  4. Pour butter mixture into the bowl with the white chips and marshmallow fluff. Let sit for 2 minutes so it can melt the chocolate and fluff.
  5. Add the mint extract and use a handheld blender to mix everything together until combined and smooth.

  6. Stir in crushed Oreos (make sure to reserve about 1/2 cup to sprinkle on top) and pour into prepared baking dish. Sprinkle the reserved Oreos on top and gently press down.
  7. Refrigerate for 6-8 hours. Cut into small squares and trim edges if desired. I think the fudge gets better and less sweet after it's been in the fridge for 1 day. 

Recipe Notes

I use salted butter because I don't like my fudge over the top sweet. You can use either salted or unsalted butter. It's entirely up to your preferences. 

 

I have made this in both the 9x9 baking dish and a 9x13 baking dish. The one will yield a thick, bigger piece of fudge while the larger pan will yield more pieces that are thinner. Use whichever you prefer.