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Mint Oreo Fudge

I altered a plain chocolate fudge recipe to create this festive mint Oreo fudge. Mint Oreo cookies can be used instead of plain for even more minty flavor. —Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
  • Total Time
    Prep: 20 minutes + chilling
  • Makes
    2-1/2 pounds

Ingredients

  • 6 tablespoons butter, divided
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 2 ounces unsweetened chocolate, chopped
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 cup crushed candy canes (about 3 regular)
  • 1 teaspoon mint extract
  • 16 Oreo cookies
  • 1-1/2 cups miniature marshmallows

Directions

  • Line an 8-in. square baking pan with foil, letting ends extend up sides; grease foil with 2 tablespoons butter. In a metal bowl over simmering water, melt chocolate chips, unsweetened chocolate and remaining 4 tablespoons butter; stir until smooth. Add milk, crushed candy canes and extract; stir until blended.
  • Pour half the chocolate mixture into prepared pan. Arrange cookies over chocolate, cutting to fit as needed. Stir marshmallows into remaining chocolate mixture; spread over cookies. If desired, top with additional crushed candy canes. Refrigerate until firm, about 1 hour. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.
Nutrition Facts
1 piece: 82 calories, 4g fat (2g saturated fat), 6mg cholesterol, 33mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 1g protein.

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