Description
This Mint Oreo Fudge is a decadent no-bake treat combining creamy white chocolate, sweet marshmallow fluff, and crunchy mint Oreo cookies. Perfect for mint lovers, this rich fudge has a smooth texture with bursts of chocolate cookie pieces and a refreshing mint flavor that is chilling in the refrigerator to set into squares for easy serving.
Ingredients
Scale
Fudge Base
- 2½ cups white chocolate chips
- 1 jar (7 oz) marshmallow fluff
- ½ cup (1 stick) butter
- 1 cup granulated sugar
- ½ cup heavy whipping cream
- ¼ teaspoon salt
- ¼ teaspoon mint extract
Add-ins
- 25 mint Oreo cookies, roughly chopped (reserve ½ cup for topping)
Instructions
- Prepare Pan: Line a 9×9 baking dish with parchment paper or tin foil and lightly spray with cooking spray, leaving some overhang to easily lift out the fudge later.
- Combine White Chocolate and Marshmallow Fluff: Place the white chocolate chips and marshmallow fluff in a large mixing bowl and set aside.
- Cook Sugar Mixture: In a saucepan over medium heat, combine butter, granulated sugar, heavy cream, and salt. Bring to a boil and cook for exactly 5 minutes, stirring occasionally but keeping the heat steady at medium.
- Mix Hot Syrup with Chocolate Mixture: Remove the saucepan from heat and pour the hot sugar mixture into the bowl with white chocolate chips and marshmallow fluff. Let it sit for 2 minutes to soften the chips.
- Blend Until Smooth: Add the mint extract and use a handheld blender to blend everything until fully combined and smooth in texture.
- Stir in Oreos: Fold in the chopped Oreos, reserving about ½ cup to sprinkle on top of the fudge.
- Pour and Top: Pour the fudge into the prepared pan and gently press the reserved Oreo pieces on top.
- Chill to Set: Cover the pan loosely with plastic wrap and refrigerate for 6 hours or until the fudge is firm and set.
- Cut and Serve: Remove the fudge using the parchment overhang, trim the edges if desired, and cut into small squares for serving.
Notes
- Use high-quality white chocolate chips such as Ghirardelli or Guittard for the best flavor and smooth melting.
- Keep Oreo pieces large to maintain the fudge’s pretty mint color and texture, avoiding finely ground crumbs.
- Set a timer for the 5-minute boil, as precise timing is crucial since no candy thermometer is used.
- While a handheld blender makes mixing easier and smoother, a wooden spoon or spatula can work with more effort.
- Allow the fudge to chill for at least 6 hours but ideally overnight to let flavors fully meld; it tastes better after 24 hours.
- Store fudge refrigerated and avoid leaving it out at room temperature for extended periods to maintain texture.
- Variations include using classic or chocolate Oreo cookies with vanilla or no extract, or substituting white chocolate chips with milk or semi-sweet chocolate chips.
- Both salted or unsalted butter can be used; salted butter helps balance sweetness.
Nutrition
- Serving Size: 1 piece (about 1 inch square)
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 55 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
