This mint Oreo fudge is the kind of holiday treat my family gets way too excited about. It starts with a creamy vanilla mint fudge base, then we fold in big crunchy pieces of mint Oreos, and suddenly everyone is hovering around the pan waiting for it to set. It’s easy to make ahead, perfect for holiday trays or gifting, and just different enough that people always comment on it when they take a bite.
Why We Love Mint Oreo Fudge
I have made a lot of cookies and cream fudge, but the mint version is the one that always surprises people. The vanilla mint base tastes a little like those soft butter mints you find at holiday parties, and the crunchy mint Oreos add a pop of chocolate flavor. It’s simple, festive, and just different enough to feel special for Christmas or even St. Patrick’s Day!
Ingredients For Mint Oreo Fudge
- mint Oreos Any brand works as long as it’s a crisp chocolate sandwich cookie with mint filling.
- white chocolate chips Melt smoothly to create the fudge base.
- sweetened condensed milk This is the canned sweet milk, not evaporated milk. It helps the fudge set without needing a candy thermometer.
- butter Unsalted gives you more control. Salted brands vary a lot.
- salt – Just a pinch to balance the sweetness.
- mint extract or peppermint extract, either flavor works. Mint is softer and more nostalgic. Peppermint is a little sharper.
- vanilla extract Rounds out the flavor and keeps the mint from taking over.
How To Make Mint Oreo Fudge
- Line a square 8 x 8 inch baking dish or square baking pan with parchment paper and set to the side.
- Place 15 chocolate cookies in a zip-top bag and 5 chocolate cookies in a second bag. Crush the cookies into large pieces in each bag with a rolling pin. Set both bags of cookies to the side. You can also roughly chop the cookies with a knife, see notes.
- In a heavy bottomed pan, combine sweetened condensed milk, butter and salt. Add the white chocolate chips last and stir well with a silicone spatula. Heat the mixture gently with medium low heat, stirring very frequently, about 4-5 minutes. (See notes for how to make this recipe in the microwave.)
- Turn off the heat to the fudge. Add the vanilla to the fudge mixture and stir, mixing well.
- Working quickly, gently fold the larger bag of crushed chocolate cookies into the fudge mixture. Immediately pour the fudge mixture into the prepared square pan. Sprinkle the remaining smaller bag of cookie crumbs immediately over the top of the fudge.
- Cover the fudge with aluminum foil or plastic wrap. Let the mixture cool completely for at least 4 hours or overnight in the refrigerator, or until firm.
- Remove the fudge from the pan. Slice fudge into 16 pieces and enjoy!
Tips For The Best Fudge Texture
- Use low heat – Higher heat will cause the chocolate to scorch
- Don’t over-crush the Oreos – Bigger chunks add texture. If the cookies are crushed too fine, the fudge can taste more like solid white chocolate with specks.
- Fold in the cookies to the fudge quickly – The fudge starts to set fast, so mix in the Oreo pieces right away for the best distribution.
- Avoid water and liquids – Even a drop can make the white chocolate seize and have a grainy texture. Using a dry pot and spatula helps keep the texture creamy.
Can You Freeze Fudge?
Yes, fudge freezes really well and tastes great! Place fudge pieces in a covered freezer container or freezer zip-top bag. I like to place layers of parchment paper or freezer paper in between any layers so the fudge doesn’t freeze to itself.
Expect the fudge will taste it’s best if enjoyed within 3-4 months after freezing.
How Long Will Mint Oreo Fudge Last?
This fudge will last about a week if stored in an airtight covered container on the counter at room temperature. If you place the fudge in the refrigerator, it can last 3-4 weeks but will taste freshest if eaten within a week.
Mint Oreo Fudge
This easy mint Oreo fudge has a soft vanilla mint flavor with plenty of crunchy mint Oreo pieces mixed in. It’s a fun twist on cookies and cream fudge and a great treat to make ahead for the holidays. Slice it into squares and watch people light up when they realize it’s mint.
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Line a square 8 x 8 inch baking dish or square baking pan with parchment paper and set to the side.
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Place 15 chocolate cookies in a zip-top bag and 5 chocolate cookies in a second bag. Crush the cookies into large pieces in each bag with a rolling pin. Set both bags of cookies to the side. You can also roughly chop the cookies with a knife, see notes.
-
In a heavy bottomed pan, combine sweetened condensed milk, butter and salt. Add the white chocolate chips last and stir well with a silicone spatula. Heat the mixture gently with medium low heat, stirring very frequently, about 4-5 minutes. (See notes for how to make this recipe in the microwave.)
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Turn off the heat to the fudge. Add the vanilla to the fudge mixture and stir, mixing well.
-
Working quickly, gently fold the larger bag of crushed chocolate cookies into the fudge mixture. Immediately pour the fudge mixture into the prepared square pan. Sprinkle the remaining smaller bag of cookie crumbs immediately over the top of the fudge.
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Cover the fudge with aluminum foil or plastic wrap. Let the mixture cool completely for at least 4 hours or overnight in the refrigerator, or until firm.
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Remove the fudge from the pan. Slice fudge into 16 pieces and enjoy!
You can roughly chop the Oreo cookies with a large knife instead of crumbling them with a rolling pin. The rolling pin method is easier to do when cooking with kids.
Calories: 347kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 170mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 39g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
