Mint Chocolate Oreo Fudge

Mint Chocolate Oreo Fudge, creamy homemade white chocolate fudge loaded with Oreos and Andes mint pieces!

It’s almost Christmas, YAY! That means you are about to get slapped with some amazing desserts! All this month we are bring you yummy treats to make for your holiday parties!

I love fudge. I love Oreos. I love Andes mints and well, anything mint chocolate! So,  I smushed all those together into this amazingness:

Yummm, it just melts in your mouth! Excuse my while I drool on the keyboard.

Recipe adapted from Buns in My Oven.

Mint Chocolate Oreo Fudge

Course: Dessert

Cuisine: Traditional

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 20 servings

Calories: 351kcal

Mint Chocolate Oreo Fudge, creamy homemade white chocolate fudge loaded with Oreos and Andes mint pieces!

Print Recipe

Ingredients

• 8 oz cream cheese softened
• 4 Cup powdered sugar
• 15 oz white chocolate chips
• 1 1/2 tsp vanilla extract
• 15 Oreo cookies crushed
• 1 Cup Andes baking chips
• green gel food coloring

Instructions

• Place cream cheese and powdered sugar in a stand mixer with paddle attachment. Cream together then add in the vanilla and mix.
• Over a double boiler, melt the white chocolate. Add to the stand mixer with the cream cheese and mix thoroughly. Color with food coloring to the green you like.
• Add in 3/4 of the Oreo cookies and 3/4 of the Andes baking chips. Mix again until combined.
• Press mixture into a 9x9 inch baking pan lined with parchment paper. Add the additional cookies and mints to the top and gently press in.
• Place in fridge for 4 hours to set. Cut into small squares, serve and enjoy!

Nutrition

Calories: 351kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 16mg | Sodium: 103mg | Potassium: 95mg | Sugar: 46g | Vitamin A: 3.2% | Vitamin C: 0.1% | Calcium: 5.7% | Iron: 8.4%

Step by Step Directions

 Place cream cheese and powdered sugar in a stand mixer with paddle attachment. Cream together then add in the vanilla and mix.

 Over a double boiler, melt the white chocolate.

Add to the stand mixer with the cream cheese and mix thoroughly. Color with food coloring to the green you like.

Add in 3/4 of the Oreo cookies and 3/4 of the Andes baking chips. Mix again until combined.

Press mixture into a 9×9 inch baking pan lined with parchment paper.

 Add the additional cookies and mints to the top and gently press in.

Place in fridge for 4 hours to set.

 Cut into small squares, serve and enjoy!

This recipe is as easy as it seems as well and everyone loved it!

Now, go check out Parrish’s recipe for Hot Chocolate Cupcakes with Marshmallow Buttercream:

I hope you enjoyed this recipe, for more, click on the images below!

.

.

[adsenseyu2]

'Til Next time!

 

About Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Check out all my posts

Subscribe to our weekly newsletter.

Get my latest recipes goodies straight to your inbox!

I hate Spam as much as you do so, No Spam I promise!

* indicates required

Email Address *

First Name

Disclaimer: By clicking on the "Yes, I want in" button above you are giving me your consent to collect and use your information according to the law and My Cookie Policy Privacy

*If you are an EU Citizen please join the list through this GDPR link: this GDPR link