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Christmas Mint Oreo Fudge Recipe
If you love Christmas fudge and mint Oreos, this Christmas Mint Oreo Fudge Recipe is the quick, no-bake, crowd-pleasing treat you’ll be making on repeat all season long.
What Is Christmas Mint Oreo Fudge?
This Christmas Mint Oreo Fudge Recipe is a rich, creamy white chocolate fudge packed with chopped mint Oreos, crushed candy canes, and a hint of cool peppermint flavor. It’s sweet and a little crunchy, with that classic chocolate mint combo that reminds me of candy canes hanging on the tree and those little chocolate mints they used to give out at restaurants.
What makes this holiday Oreo fudge special is how simple it is. No candy thermometer. No standing over a pot of bubbling sugar. Just chocolate, sweetened condensed milk, and a few festive mix-ins. It’s a no bake Christmas fudge that looks like you spent all afternoon on it, even though you really just melted, stirred, and chilled.
I like to make this Christmas mint dessert the weekend after Thanksgiving, when I’m switching the house from pumpkins to garlands. I’ll cut the fudge into little squares, tuck some in gift tins for neighbors, and stash a container in the fridge “for company” — which usually means my husband and I nibble a few with coffee after the kids go to bed.
If you’re planning a cookie tray, a Christmas movie night, or you just need a fun Christmas candy recipe that travels well and doesn’t stress you out, this Christmas mint Oreo fudge checks all those boxes.
Why You’ll Love This Christmas Mint Oreo Fudge Recipe
- It’s truly no-bake — your oven gets the day off.
- Only 6–8 main ingredients, most of which you probably know and trust.
- No candy thermometer or special skills, just gentle melting and stirring.
- Perfect make-ahead dessert for busy holiday weeks and Christmas parties.
- Super customizable — change the Oreos, the chocolate, or the toppings.
- Great for gifting in holiday tins, cookie boxes, or treat bags.
- Kid-friendly project — little hands can help crush, sprinkle, and swirl.
- Naturally portion-controlled — cut it as small or as generous as you like.
- Freezer-friendly, so you can stash extra mint chocolate fudge for later.
Ingredients for Christmas Mint Oreo Fudge
Here’s exactly what you’ll need to make this festive Oreo dessert recipe. I’ll list my go-to brands and some easy substitutions, too.
For the fudge base:
- 3 cups (about 18 oz / 510 g) high-quality white chocolate chips
- Use a brand that melts well, like Ghirardelli or Guittard. White baking bars also work if you chop them.
- 1 can (14 oz / 396 g) sweetened condensed milk
- Make sure it’s not evaporated milk — that’s a different product and won’t set the same.
- 2 tablespoons unsalted butter, cut into small pieces
- Salted butter works in a pinch; just skip any extra salt.
- 1–1½ teaspoons peppermint extract
- Not mint extract and not peppermint oil; peppermint extract gives the clean candy cane flavor.
- 1 teaspoon vanilla extract
- Adds warmth and rounds out the flavor so it doesn’t taste one-note minty.
- Pinch of fine sea salt
- Just a little helps balance the sweetness of this Christmas fudge recipe.
Mix-ins & toppings:
- 18–20 Mint Oreo cookies, roughly chopped
- You can use regular Oreos plus ½ teaspoon extra peppermint extract if you can’t find mint.
- ½ cup crushed candy canes or peppermint candies
- Leave some pieces larger for crunch and some very small for color.
- ¼–½ cup festive sprinkles (red, green, white)
- Jimmies or nonpareils both work; use what you love.
- Optional: ½ cup semi-sweet or dark chocolate chips for drizzling or swirling on top
You’re welcome to tweak the mix-ins a bit — that’s part of the fun of holiday dessert ideas like this. If your family loves extra chocolate, throw in more chopped Oreos or a handful of mini chips.
Pan and tools you’ll need:
- 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) square baking pan
- Parchment paper or aluminum foil, for easy removal
- Medium saucepan
- Heat-safe spatula
- Sharp knife for cutting clean squares
Using an 8×8 pan will give you thicker chunks of this festive Oreo fudge, while a 9×9 will give you more pieces with a slightly thinner layer. Both work beautifully.
Step-by-Step Directions for Christmas Mint Oreo Fudge
Let’s walk through how to make this easy Christmas fudge. The key is low heat and patience when melting the chocolate — everything else is pretty forgiving.
-
Prep your pan
Line your baking pan with parchment paper, leaving some overhang on two sides so you can lift the fudge out later. Lightly grease the paper with butter or nonstick spray. This extra step keeps the fudge from sticking, especially around the corners. -
Crush the Oreos and candy canes
Place the mint Oreos in a zip-top bag and use a rolling pin or the bottom of a sturdy mug to crush them into chunky pieces. Don’t grind them into crumbs; you want some larger bits for texture in your mint Oreo fudge recipe. Do the same with your candy canes, keeping a mix of fine and chunky pieces. Set aside. -
Melt the white chocolate, condensed milk, and butter
In a medium saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Set the heat to low or just slightly above low. Stir constantly with a spatula, scraping the bottom and sides. You want the chocolate to melt gently and fully, without scorching. If it seems to be melting unevenly, remove the pan from the heat for 30–60 seconds and keep stirring. -
Add flavorings: peppermint, vanilla, and salt
Once the mixture is smooth and glossy, remove it from the heat. Stir in the peppermint extract, vanilla extract, and a pinch of salt. Start with 1 teaspoon of peppermint extract, taste a tiny bit (careful, it’s hot!), and add up to another ½ teaspoon if you like a stronger mint flavor. Remember, the flavor will mellow slightly once chilled but not disappear. -
Fold in the Oreos
Let the fudge mixture sit off the heat for 1–2 minutes so it cools just a touch. Then gently fold in about ⅔ of the chopped mint Oreos. Stir just enough to distribute them. If you stir too vigorously, the cream filling can streak through the fudge, which isn’t a problem, but it changes the look. -
Spread the fudge in the pan
Pour the fudge mixture into your prepared pan. Use your spatula to spread it evenly into the corners and smooth the top. If it’s a little thick, just nudge it gently rather than pressing hard; pressing can squash the Oreos on the bottom. -
Top with more Oreos, candy canes, and sprinkles
While the fudge is still warm and soft, sprinkle the remaining chopped Oreos over the top. Gently press them in so they stick. Then scatter the crushed candy canes and sprinkles over everything, pressing down lightly again. This is what gives you that pretty holiday Oreo fudge look with red and green pops on top. -
Optional chocolate drizzle or swirl
If you’re using extra chocolate chips, melt the semi-sweet or dark chocolate in the microwave in 15–20 second bursts, stirring between each burst, until smooth. Drizzle it over the top in zigzags or use a toothpick to drag through the chocolate for a marbled swirl. It adds contrast and a bit of bittersweet flavor to balance the sweet white chocolate. -
Chill until firm
Cover the pan loosely with foil or plastic wrap. Place it in the refrigerator for at least 2–3 hours, or until the fudge is fully set. For the cleanest squares, chilling 4+ hours or overnight gives the best texture. -
Cut into squares and serve
Use the parchment overhang to lift the fudge out of the pan and place it on a cutting board. Run a sharp knife under hot water, wipe it dry, and cut the fudge into 1–1½ inch squares. Warming and wiping the knife between cuts helps you get those neat, bakery-style edges. Serve slightly chilled or at cool room temperature.
And that’s it — you’ve got a whole pan of Christmas Mint Oreo Fudge ready for your cookie trays, gift boxes, or a late-night snack while you wrap gifts.
Servings and Timing
Yield:
- Makes about 36 small squares or 25 larger squares, depending on how you cut it
Timing:
- Prep Time: 15–20 minutes
- Chill Time: 2–4 hours
- Total Time: about 2½–4½ hours, most of it hands-off
This Christmas Mint Oreo Fudge Recipe is a classic example of an easy Christmas fudge that fits right into a busy holiday week: you work for 20 minutes, then let the fridge do the rest.
Fun Variations to Try
If you like to play with flavors — and I do — here are some simple twists on this holiday dessert idea:
- Double Chocolate Mint Fudge: Use half white chocolate and half semi-sweet chocolate for a darker, richer chocolate mint fudge.
- Cookies & Cream Christmas Fudge: Use regular Oreos instead of mint, skip the peppermint extract, and add ½ teaspoon extra vanilla.
- Andes Mint Fudge: Fold in chopped Andes mints along with the Oreos and sprinkle more on top instead of candy canes.
- Red Velvet Oreo Fudge: Stir in a little red gel food coloring and use Red Velvet Oreos (limited edition) for a festive twist.
- Gluten-Friendly Version: Use gluten-free chocolate sandwich cookies and check that your candy canes and sprinkles are gluten-free.
- Extra Peppermint Crunch: Skip the sprinkles and double the crushed candy canes on top for a peppermint Oreo fudge with more crunch.
These small changes can give you several versions of this Christmas fudge recipe to share at different parties without feeling like you brought the same thing every time.
How to Store, Freeze, and Make Ahead
Christmas fudge is a planner’s dream, and this Christmas Mint Oreo Fudge Recipe is very make-ahead friendly.
Storing in the refrigerator:
- Place fudge squares in an airtight container, with parchment or wax paper between layers.
- Store in the fridge for up to 10–12 days.
- For best texture, let the fudge sit out for 5–10 minutes before serving so it’s not rock-hard straight from the cold.
Freezing:
- Chill the fudge fully first, then cut it into squares.
- Arrange the pieces in a freezer-safe container, again with parchment between layers so they don’t stick.
- Freeze for up to 2 months.
- When you’re ready to serve, thaw in the refrigerator overnight, then bring to cool room temperature for 10–15 minutes before enjoying.
Make-ahead tips:
- You can make this holiday Oreo fudge 3–5 days before a party without any problem.
- If you’re doing a lot of holiday baking, consider doing one “fudge day” and one “cookie day” — the fudge will hold beautifully while you bake.
- For gifting, pack the fudge in small treat boxes or tins just a few hours before giving, so it stays fresh and doesn’t pick up any fridge smells.
Recipe Notes from My Kitchen
I tested this Christmas Mint Oreo Fudge Recipe several times, and here are the little things that made a difference.
- Don’t rush the melting. If the white chocolate overheats, it can get grainy. Keep the heat low and stir often. If it starts to look thick or stiff, pull it off the heat and keep stirring until smooth again.
- Taste your peppermint. Different brands vary in strength. Start small and add more. Too little peppermint is easy to fix; too much can start to taste like toothpaste.
- Cut it smaller than you think. This fudge is rich. I usually cut 1-inch squares for dessert platters and 1½-inch squares if they’re going into treat boxes.
- Watch the candy canes. In very humid kitchens, crushed candy canes can get a bit sticky over time. If you’re making this more than 3–4 days ahead, you can hold back some crushed candy and sprinkle it on the top of the platter right before serving.
- Use parchment, not wax paper, for the pan. Wax paper can wrinkle and sometimes sticks. Parchment gives you cleaner edges and a smoother bottom on your fudge.
- Room temperature helps the texture. Straight out of the fridge, the fudge is pretty firm, especially with candy cane pieces. Ten minutes on the counter relaxes the texture just enough.
Honestly, once you’ve made this Christmas mint Oreo fudge once, you’ll see how forgiving it is. It’s one of those recipes that looks fancier than it feels when you’re making it — my favorite kind during the holidays.
Frequently Asked Questions
Can I use milk chocolate instead of white chocolate?
Yes, but the fudge will be darker and sweeter, and the mint flavor may feel a little different. If you use milk chocolate, consider reducing the peppermint extract slightly and skipping the vanilla, so it doesn’t get too sweet.
My fudge didn’t set. What went wrong?
Most often, it’s because white chocolate was overheated or the ratio of chocolate to condensed milk was off. Make sure you measure both carefully and keep the heat low. If it’s still soft, you can refrigerate longer or even freeze it for an hour before cutting.
Can I make this Christmas Mint Oreo Fudge Recipe without peppermint?
You can. Use regular Oreos, leave out the peppermint extract, and increase the vanilla to 1½–2 teaspoons. It becomes a cookies-and-cream style Christmas fudge recipe instead.
Do I have to use mint Oreos, or will any Oreo work?
Any Oreo flavor you enjoy will work, but mint Oreos give the best “Christmas mint dessert” vibe. If you use regular Oreos, you can add a bit more peppermint extract to keep that minty taste.
How long can this fudge sit out at a party?
It holds well at cool room temperature for 2–3 hours. If your home is very warm, try to keep it away from direct heat sources and just return leftovers to the fridge after the party.
Can kids help make this recipe?
Yes, absolutely. An adult should handle the stove and hot mixture, but kids can crush Oreos, sprinkle toppings, and help spread the fudge in the pan. It’s a fun, low-stress holiday kitchen project.
Can I double the recipe?
Yes. Use a 9×13-inch pan and double all the ingredients. Just melt the chocolate slowly, since a larger batch can take a little longer.
Is this Christmas mint Oreo fudge gluten-free?
Not as written, because regular Oreos contain gluten. But you can make a gluten-friendly version using gluten-free sandwich cookies and gluten-free sprinkles and candy canes. Always check packaging if allergies are a concern.
Final Thoughts on This Christmas Mint Oreo Fudge Recipe
This Christmas Mint Oreo Fudge Recipe brings together everything I love about holiday treats: it’s simple, no-bake, pretty on a platter, and it tastes like Christmas in every bite — cool mint, sweet chocolate, and that little crunch from Oreos and candy canes. It’s a holiday Oreo fudge that feels special enough for a party but easy enough for a Tuesday night movie with the family.
If you try this recipe, I’d love to hear how it turned out for you — tell me in the comments what variations you used or who you shared it with. And if you’re building a whole dessert spread, pair this Christmas mint Oreo fudge with a classic hot chocolate, some cut-out sugar cookies, or a pan of brownies for the ultimate Christmas party sweets tray.
Christmas Mint Oreo Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use high-quality chips or chopped baking bars
- 14 oz sweetened condensed milk 1 can; do not substitute evaporated milk
- 2 tablespoons unsalted butter cut into small pieces
- 1 to 1 1/2 teaspoons peppermint extract not mint extract or peppermint oil; adjust to taste
- 1 teaspoon vanilla extract
- pinch fine sea salt
- 18 to 20 Mint Oreo cookies roughly chopped; can use regular Oreos plus extra peppermint extract
- 1/2 cup crushed candy canes or peppermint candies mix of fine crumbs and larger pieces
- 1/4 to 1/2 cup festive sprinkles red, green, and white; jimmies or nonpareils
- 1/2 cup semi-sweet or dark chocolate chips optional, for drizzling or swirling on top
Instructions
- Line an 8x8-inch (20x20 cm) or 9x9-inch (23x23 cm) square baking pan with parchment paper, leaving an overhang on two sides to lift the fudge out later. Lightly grease the parchment with butter or nonstick spray.
- Place the mint Oreos in a zip-top bag and crush into chunky pieces using a rolling pin or the bottom of a sturdy mug. Repeat with the candy canes, creating a mix of fine crumbs and slightly larger pieces. Set aside.
- In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a heat-safe spatula, scraping the bottom and sides, until the chocolate is fully melted and the mixture is smooth and glossy. If it starts to overheat or melt unevenly, remove from the heat for 30–60 seconds and keep stirring.
- Remove the pan from the heat. Stir in the vanilla extract, a pinch of fine sea salt, and 1 teaspoon of peppermint extract. Taste a tiny amount carefully (it will be hot) and add up to an additional 1/2 teaspoon peppermint extract if you prefer a stronger mint flavor.
- Let the fudge mixture sit off the heat for 1–2 minutes to cool slightly. Gently fold in about two-thirds of the chopped Mint Oreos, stirring just until evenly distributed so the cream filling doesn’t fully streak through the fudge.
- Pour the fudge mixture into the prepared pan. Use a spatula to spread it evenly into the corners and smooth the top. If the mixture is thick, gently nudge it into place rather than pressing hard.
- While the fudge is still warm and soft, sprinkle the remaining chopped Oreos evenly over the top and press them in gently. Scatter the crushed candy canes and festive sprinkles over the surface, pressing lightly so they adhere.
- If using, melt the semi-sweet or dark chocolate chips in a microwave-safe bowl in 15–20 second bursts, stirring between each, until smooth. Drizzle over the fudge in zigzags, or use a toothpick to gently swirl it into the top layer for a marbled effect.
- Cover the pan loosely with foil or plastic wrap and refrigerate for at least 2–3 hours, or until the fudge is fully set. For the best texture and cleanest cuts, chill for 4 hours or overnight.
- Use the parchment overhang to lift the fudge out of the pan onto a cutting board. Run a sharp knife under hot water, wipe dry, and cut into 1–1 1/2 inch squares, wiping the knife between cuts. Serve slightly chilled or at cool room temperature.
Notes
Freezing: Chill and cut the fudge, then store in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator overnight, then bring to cool room temperature before serving.
Tips: Melt the white chocolate slowly over low heat to prevent graininess. Start with less peppermint extract and add more to taste, as different brands vary in strength. Cut smaller pieces than you think you need—the fudge is rich. In humid environments, crushed candy canes can get sticky over time; if making several days ahead, you can reserve some to sprinkle over the platter just before serving.
