We all have that one friend. You know the one. They make one thing that you absolutely love and maybe it’s not good for you, but every time they come over, they bring it. You’ll always eat it, even if you shouldn’t.
That thing I absolutely love is white Oreo fudge.
It’s more substantive and crunchy than just making something with white chocolate and the cookies give it that extra flavor profile.
I love white chocolate (a sin, I know) and Oreo fudge puts all that goodness into one neat package: the sweetened condensed milk (hello Thai iced coffee!), butter, white chocolate chips, vanilla and Oreos, or their generic equivalent.
But that’s it, just six ingredients, even if they are in excess.
This is a recipe I almost never make because I like the fudge too much and they’re too easy. If I start making them, I’ll make them all the time, and I can’t have a white chocolate fudge Oreo concoction everyday, so I just wait until that one friend has a party, or comes over, with the fudge in tow.
Maybe your reaction will be different than mine, but I find these are incredibly hard to keep around for long.
The recipe involves crushing most (20) of the cookies, melting the chocolate and butter, mixing it all with the sweetened condensed milk and salt, stirring in those Oreos and vanilla extract and letting it all cool in a pan.
White Chocolate Oreo Fudge
Ingredients
24 Oreo cookies or their generic equivalents
3 cups white chocolate chips (18 ounces/510 grams)
14 oz. sweetened condensed milk
3 tablespoons unsalted butter
1/8 teaspoon salt
1 ½ teaspoons vanilla extract
Directions
Line a, 8”-square pan with parchment or wax paper. Set aside. (Overhang will allow the whole thing to be lifted out once it’s set for easier cutting outside of the pan).
Crush the cookies in a bag or cut up into small pieces. There should be some largish pieces.
In a medium saucepan over medium-low heat, mix the white chocolate chips, butter, sweetened condensed milk and salt. Stir until the chips and butter melt and everything is smooth.
Reduce the heat to low and stir in the vanilla extract and cookies.
Once mixed, pour the mixture into the parchment paper-lined pan and smooth the top. You can take four cookies’ worth of crumble and spread on the top id desired.
Refrigerate for at least 1 hour.
Remove the fudge from the pan, lifting it out by the paper and cut into servings and serve.
Recipe from Boston Girl Bakes