Milk and Cookies Fudge
Ingredients
- Fudge Base
- 2½ cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Cookie Mix-Ins
- 1½ cups crushed chocolate sandwich cookies filling included
- ½ cup crushed chocolate chip cookies
- Optional Toppings
- Extra cookie crumbs
- Mini chocolate chips
Instructions
- Line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal.
- In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until fully melted, smooth, and glossy.
- Remove from heat and stir in vanilla extract and salt until evenly combined.
- Let the mixture cool for about 2 minutes, then gently fold in the crushed sandwich cookies and crushed chocolate chip cookies. Fold just until combined.
- Pour the fudge into the prepared pan and smooth the top. Sprinkle with extra cookie crumbs or mini chocolate chips if using, pressing them in lightly.
- Refrigerate for 2–3 hours, or until completely set.
- Lift the fudge out using the parchment paper and slice into small squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
Use low heat when melting white chocolate to avoid graininess.
Crush cookies coarsely for the best texture—avoid turning them into dust.
Allow the fudge base to cool slightly before adding cookies to keep distinct cookie pieces.
Store chilled in an airtight container for up to 7 days or freeze for up to 2 months.
Crush cookies coarsely for the best texture—avoid turning them into dust.
Allow the fudge base to cool slightly before adding cookies to keep distinct cookie pieces.
Store chilled in an airtight container for up to 7 days or freeze for up to 2 months.