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Cookies ‘n Cream Fudge

Cookies ‘n Cream Fudge

  • 15 oz Baker’s white chocolate baking squares 
  • 14 oz can sweetened condensed milk
  • 20 crème filled cookies, coarsely chopped
  • 1/8 tsp salt

Line a 9 inch square pan with wax paper.  Heat chocolate, salt and milk in a heavy saucepan over low heat.  When melted, remove from heat and add stir in crushed cookies.  Pour into prepared pan and refrigerate for 2 hours or until firm.  Cut into squares and serve.

Recipe adapted from Eagle Brand Sweetened Condensed Milk Website

Note:  I use Baker’s white chocolate baking squares because it does not have nut allergy warnings (for my son) and it tastes good!


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