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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 135kcal
Author Jessica - Together as Family


  • 2 ½ cups white chocolate chips
  • 1 jar (7 oz) marshmallow fluff
  • ½ cup (1 stick) butter
  • 1 cup granulated sugar
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon mint extract
  • 25 Oreo mint cookies, chopped (reserve ½ cup for top)


  • 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.
  • In a large mixing bowl add white chocolate chips and marshmallow fluff. Set aside.
  • 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. 
  • 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.
  • Add the mint extract and use a handheld blender to mix everything together until combined and smooth.
  • Stir in crushed Oreos (make sure to reserve about ½ cup to sprinkle on top) and pour into prepared baking dish. Sprinkle the reserved Oreos on top and gently press down.
  • 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. 


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. 


Calories: 135kcal