Easy Cookies n’ Cream Fudge

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Do you ever have those weeks where you feel like you’re doing nothing but apologizing for stupid mistakes? That was my week last week. It was like every day was a new blunder which required a new apology. I will spare you the details of my mishaps, but they weren’t minor. Sometimes an apology by itself isn’t enough. Sometimes you need to include treats with your apology. This was my week-end plan: to trick people into forgiving me by loading them up with sugar!

I found a recipe for Cookies n’ Cream Fudge and it seemed like the perfect solution. The recipe is actually on the back of the Eagle Condensed Milk can, so it’s not really top secret. This isn’t a traditional fudge where you boil the sugar. This is more the no-fail fudge where you melt the chocolate into  the milk, because the last thing you want when sending an apology gift is for it to taste bad!

This recipe has only four ingredients, but somehow how they magically come together to form a healing treat! I have two tips to make the process go even better. The first is to break up the cookies by hand. This way you have nice big chunks instead of crumbs, and the second hint is to line the pan with parchment paper. This way, you can pull out the entire block of fudge and cut it into neat squares.

Cookies n’ Cream Fudge

Prep Time 15 minutes
Refrigirate 2 hours
Course Dessert
Cuisine American


  • 14 oz. can sweetened condensed milk
  • 18 oz. white chocolate this equals a bag and a half of white chocolate chips
  • dash of salt
  • 3 c. Oreo Cookies or something similar, broken


  • Place milk, chocolate chips and salt in a heavy saucepan over medium-low heat.
  • Stir constantly until chocolate chips are melted.
  • When everything is smooth, add cookie pieces and stir.
  • Pour mixture into an 8×8 pan that is lined with parchment.
  • Refrigerate for at least two hours.
  • Cut into squares and share with your friends so that you can avoid eating the entire pan by yourself!

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