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Cookies and Cream Mint Chocolate Fudge
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Cookies & Cream Mint Chocolate Fudge

Cookies & Cream Mint Chocolate Fudge with two kinds of chocolate, crushed peppermint candy canes, mint extract, sweetened condensed milk, and mini marshmallows! This fudge is so good with soft pockets of marshmallow and Oreo cookies through out.
Course Dessert
Cuisine American
Keyword fudge recipe, mint chocolate fudge
Prep Time 15 minutes
Cook Time 5 minutes
Fridge Time 4 hours
Total Time 4 hours 20 minutes
Servings 64 small pieces
Calories 55kcal
Author Jessica

Ingredients

  • 5 tablespoons salted butter softened
  • 1 bag (11.5 oz) milk chocolate chips
  • 2 ounces unsweetened baking chocolate roughly chopped
  • 1 can (14 oz) sweetened condensed milk
  • 1/3 cup crushed peppermint candy canes divided
  • 1 teaspoon mint extract
  • 16 Oreo cookies
  • cups mini marshmallows

Instructions

  • Line a 8-inch baking dish with tin foil or parchment paper. Take 1 tablespoon of the softened butter and spread it around the bottom and sides of the tin foil or parchment paper.
  • In a large pot, over LOW heat, add the remaining 4 tablespoons softened butter, milk chocolate chips, and unsweetened baking chocolate squares. Cook over LOW heat, while stirring frequently, until the chocolate and butter is melted and combined together.
    * Don't cook this too long. Once the butter and chocolate is melted (stir it together) immediately take it off the heat.
  • Add the sweetened condensed milk, 1/4 cup crushed candy canes, and mint extract into the melted chocolate and stir together.
  • Pour and spread half of the chocolate mixture into the prepared pan. Arrange the Oreo cookies over the chocolate.
    * You need 16 cookies for this recipe. Do 4 rows with 4 cookies in each row. It should fit perfectly in the 8-inch baking pan.
  • Add the mini marshmallows into the remaining chocolate mixture and stir to combine. Spread this evenly over the cookies in the baking dish. Top with the remaining 2 tablespoons (or more to taste) of crushed candy canes.
  • Cover the pan loosely with foil and refrigerate for 4 hours or until the fudge is hard and set. Cut into small squares and serve.
  • Store the fudge in the fridge. You can eat or serve it straight from the fridge OR leave it out at room temperature for a few minutes to soften slightly.
    The fudge will soften the longer it's out at room temperature. Which some may like it that way when it's softer.

Notes

Keep the stove temperature on LOW the entire time. It will take several minutes for the chocolate and butter to melt, but you don't want that temperature higher than LOW or else the chocolate could burn really easily which can cause it to seize up. Make sure you are stirring it very frequently. 
Have all the stuff ready to go! You don't want the melted chocolate mixture sitting for too long so make sure the lid is off of the condensed milk, the candy canes are crushed, and the mini marshmallows are all measured out and ready to go so you can move quickly once the pot is off the stove. 
Don't use lite or reduced fat sweetened condensed milk. It does not taste nearly as good as the real stuff and it's thinner which could result in fudge that does not set up properly. 

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 37mg | Fiber: 1g | Sugar: 6g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg