Creamy Christmas Mint Oreo Fudge That Will Steal the Show

This Christmas Mint Oreo Fudge combines creamy white chocolate and peppermint for an indulgent holiday treat.

Prep Time 15

Cook Time 5

Chill Time 45

Total Time 1 5

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 150

For the Fudge Base

16 oz white chocolate chips Substitution: Use sugar-free white chocolate for a healthier option.
1 can (14 oz) sweetened condensed milk Substitution: Use light version for fewer calories.
2 tbsp unsalted butter Soften at room temperature to avoid clumps.
1 tsp pure peppermint extract Use pure extract for a stronger taste; avoid imitation.
A few drops green gel food coloring Optional; add gradually.
Pinch fine sea salt Essential for enhancing flavor.

For the Crunch

18-20 Oreo cookies, roughly chopped Tip: Use double-stuffed Oreos for extra chew.

Step-by-Step Instructions for Christmas Mint Oreo Fudge

Line an 8x8-inch square baking pan with parchment paper, allowing some overhang on the sides.
In a medium saucepan, combine 16 oz of white chocolate chips, 1 can of sweetened condensed milk, and 2 tablespoons of unsalted butter. Stir constantly over low heat for 4-5 minutes until smooth.
Remove from heat and stir in 1 teaspoon of pure peppermint extract, a pinch of fine sea salt, and green gel food coloring if desired.
Gently fold in 9-10 chopped Oreo cookies, reserving a few for topping.
Pour the mixture into the prepared baking pan and smooth the top.
Sprinkle reserved Oreo pieces over the top and gently press them into the surface.
Refrigerate for at least 45 minutes until set. For a firmer texture, leave overnight.
Once set, lift out the fudge using the parchment paper and slice into 1-inch squares.

For best results, store in an airtight container, and allow to chill properly before slicing.