Chocolate Cookies N’ Cream Fudge

September 10, 2012 § 10 Comments

Last week I had a revelation or so to speak.  It was of the fudge variety.

It was at one of those fudge shops at the beach that have people standing outside giving out free samples of fudge.

After taking, not one, but two samples of fudge I realized something.

I realized…that I like fudge.

I realize this doesn’t sound like much.  Hardly a big deal at all.  I know.

You see, when I was younger I was a bit of a fudge fanatic.  Whenever we were at the beach I just had to get some fudge.  We’d buy a pound or so, I’d eat some [read: too much], get tired of it, and end up throwing most of it out.

In recent years I’ve avoided fudge altogether thinking it was just too sweet…even for me.

A few months ago I even tried making Cake Batter Fudge thinking it would change me back into the fudge fanatic I once was but, needless to say, it didn’t work.

The fudge that I tried this past weekend, however, was magical.

And, the fudge that I made Saturday morning before Cross Country practice, was extra extra extra magical thanks to the addition of Oreos and cocoa powder.

I think I’ve consumed enough chocolate these past few days to last me for the next month…

…but it was totally worth it!

Chocolate Cookies N’ Cream Fudge

Adapted from Giada De Laurentiis

“Rich, creamy, dark chocolate fudge studded with chopped Oreos.  The trick is to add the cocoa powder at the end, resulting in the ultimate in chocolate flavor.  In short, this is basically the best fudge ever! “


  • 1 (14-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 ½ cups semisweet chocolate chips
  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 2 tablespoons cocoa powder
  • 8 Oreo cookies, roughly chopped (I used Double Stuf.)


  1. Line an 8 x 8-inch baking pan with a sheet of aluminum foil and set aside.
  2. In a medium glass or stainless steel bowl, combine the condensed milk, vanilla, chocolate chips, and butter.
  3. Put the bowl on a saucepan of simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick).  Stir in chopped Oreos and cocoa powder and, using a spatula, scrape the mixture into the prepared pan and smooth the top. Refrigerate for at least 2 hours or until firm.
  4. Pull the sides of the aluminum foil from the pan and transfer the fudge to a cutting board. Cut the fudge into bite-sized pieces and store refrigerated in an airtight container or freeze.

Enjoy! :-)

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