Made with creamy white chocolate and crushed chocolate cookies, this Cookies and Cream Fudge recipe is a an easy-to-make, decadent treat that will satisfy any sweet tooth!
12ozWhite Chocolate Bars(chopped (or you can use good quality white chocolate chips))
7ozMarshmallow Creme
2 ¾cups(or 24 cookies) Chocolate Sandwich Cookies(coarsely crushed into small broken pieces (save some extra for topping, if desired))
Instructions
Line an 8 inch square baking pan with parchment paper, then spray with baking spray. Set to the side.
Chop up chocolate sandwich cookies in a small food chopper or place them into a well-sealed plastic bag and coarsely crush them into small broken pieces using the backside of a wooden spoon. Set to the side.
2 ¾ cups (or 24 cookies) Chocolate Sandwich Cookies
Chop up your white chocolate bars into small-medium size pieces with a large cutting knife and place it, along with the marshmallow creme into the bowl of a stand mixer. You can substitute the white chocolate bars for white chocolate chips, if needed.
12 oz White Chocolate Bars, 7 oz Marshmallow Creme
In a medium saucepan, melt the unsalted butter, Domino® Golden Sugar, heavy cream, vanilla extract, and salt over medium-high heat, continually stirring until the mixture comes to a full boil. Do not melt over high heat.
½ cup Unsalted Butter, 1 cup Domino® Golden Sugar, ½ cup Heavy Cream, 2 teaspoon Vanilla Extract, ⅛ teaspoon Salt
Insert a candy thermometer into the saucepan with the mixture and while continuing to stir, let the mixture boil until it reaches the “soft ball stage”. If you do not have a candy thermometer, boil and stir for an additional 5-6 minutes. Remove from heat.
Immediately pour the mixture over the top of the white chocolate and marshmallow creme.
On a medium setting of your stand mixer, blend the fudge mixture until it is smooth and creamy. Using a spatula, fold in the crushed chocolate sandwich cookies.
Pour the cookies and cream fudge mixture into the prepared 8 inch square pan. Even out the top, then top with additional crushed chocolate sandwich cookies (optional).
Place into the refrigerator uncovered to set for a minimum of 4 hours or overnight.
Cut into equally sized squares and enjoy!
Video
Notes
It's important to bring the unsalted butter, granulated sugar, heavy cream, vanilla extract, and salt mixture to a full rolling boil. And while this is happening, you should be continuously stirring the mixture as well.
For the best results, use a candy thermometer. Place it in the mixture as it begins to boil. Once the thermometer reaches the "soft ball stage," you can then remove it from the heat. And I mentioned this above, but make sure to continue stirring while doing this.
If you do not have a candy thermometer, you can bring the mixture to a full rolling boil and then let it continue to boil for another 5-6 minutes. And yes, keep stirring.
Use a food chopper or well-sealed bag and a heavy wooden spoon to crush the cookies into bits. And save some extra crushed cookies to add over the top of the fudge once you spread it out into the pan.
For the best results, refrigerate it for a minimum of 4 hours or overnight. If you're in a mad hurry, you can place it in the freezer for about 2 hours.
For clean cuts, run a large sharp knife under hot water. Dry it off with a towel, then make your cut. Repeat until you have made all your cuts.
Any leftover cookies and cream fudge should be kept in a well-sealed food container for up to a week. To prevent the pieces from sticking together, place layers of wax paper between them.