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This no-bake, lightly sweetened Christmas Mint Oreo Fudge is a festive treat that comes together in under an hour—perfect for holiday gift boxes or a last-minute cookie swap.
I first dreamed up this minty Oreo fudge one chilly December afternoon when my grandkids begged for something extra special. Think layers of creamy white chocolate, a kiss of peppermint, and crunchy Oreo bits—all without heating up the oven. It’s seasonal, it’s indulgent, and with a sugar-free chocolate option, it can even feel a tad healthier (if you squint hard enough). Over the years, I’ve noticed that readers who crave easy gifts or family-friendly party bites adore how adaptable this fudge is—plus, it holds up beautifully at room temperature during cookie exchanges.
Why You’ll Love This Recipe
* No oven needed – this Christmas Mint Oreo Fudge is entirely no-bake
* Ready in under an hour (including chill time)
* Perfect for festive gift boxes or cookie platters
* Customizable: gluten-free or sugar-free swaps available
* Crunchy Oreo pieces meet silky peppermint layers
* Kid-approved and party-pleasing every time
* Makes a generous batch—great for neighbors and coworkers
* Easily doubles if you’re hosting a crowd
Ingredients
Here’s what you’ll need for this Christmas Mint Oreo Fudge:
• 16 oz (450 g) white chocolate chips (I love Ghirardelli for smooth melting)
• 1 can (14 oz/400 ml) sweetened condensed milk (or light version for fewer calories)
• 2 tbsp unsalted butter, softened (Land O’Lakes works nicely)
• 1 tsp pure peppermint extract (avoid imitation—you want real zing)
• A few drops green gel food coloring (optional, for that jolly hue)
• 18–20 Oreo cookies, roughly chopped (use double-stuf for extra chew)
• Pinch of fine sea salt (balances the sweetness perfectly)
Tips: Chop your Oreos in a sealable bag with a rolling pin for even bits. Soften butter at room temperature to avoid clumps. If cravings lean healthier, swap in sugar-free white chocolate chips (look for Lily’s brand).
Directions
1. Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
2. In a medium saucepan over low heat, melt white chocolate chips with condensed milk and butter, stirring constantly—aim for silky smooth consistency (about 4–5 minutes).
3. Remove from heat. Stir in peppermint extract, green food coloring (if using), and a pinch of salt until pastel green.
4. Fold in half the chopped Oreos, keeping some chunks for crunch.
5. Pour the mixture into your prepared pan, smoothing the top with an offset spatula or the back of a spoon.
6. Sprinkle remaining Oreo pieces on top and gently press them into the fudge.
7. Chill in fridge for at least 45 minutes, or until firm to the touch (overnight chill firms it up more).
8. Lift fudge from pan using parchment overhang. Slice into 1-inch squares with a sharp knife (warm the blade briefly under hot water for clean cuts).
Servings & Timing
Yield: Makes about 36 squares
Prep Time: 15 minutes
Chill Time: 45 minutes (up to overnight for firmer fudge)
Total Time: Approximately 1 hour
Variations
• Swap peppermint extract for orange oil + zest for a citrus Oreo fudge.
• Stir in chopped pecans or pistachios for a nutty twist.
• Use Oreo Thins to reduce calories and add delicate crunch.
• Fold in mini marshmallows for a rocky-road vibe.
• Make it dairy-free by choosing coconut cream and dairy-free chocolate chips.
• Add 1 tsp matcha powder instead of food coloring for a green tea twist.
Storage & Reheating
Store fudge in an airtight container at room temperature for up to 5 days, or refrigerate for 10 days. For longer keeps, freeze up to 3 months—thaw in fridge before slicing. No reheating needed, but if you prefer softer squares, let sit at room temp for 10 minutes before serving. Make-ahead tip: Prepare up to 3 days in advance and chill; bring to room temperature before gifting or plating.
Notes
• If your fudge turns out grainy, warm it gently and whisk vigorously before pouring.
• For extra green pop, mix a little matcha powder with the coloring.
• I learned that adding salt is a small step that makes a big difference—don’t skip it!
• Press Oreos lightly—pressing too hard embeds crumbs, diluting that signature crunch.
FAQs
Q: Can I use dark chocolate instead of white?
A: Yes, just swap white chips for dark or semi-sweet and skip food coloring—peppermint still shines.
Q: Why didn’t my fudge set properly?
A: Often it’s the ratio of condensed milk—measure accurately, chill fully, and use fresh ingredients.
Q: Can I make this gluten-free?
A: Absolutely—grab gluten-free sandwich cookies like Kinnikinnick’s or an off-brand GF Oreo.
Q: What if I don’t have an 8×8 pan?
A: A 9×9 pan works fine; your fudge squares will be slightly thinner but just as yummy.
Q: Any tips for clean slicing?
A: Warm your knife under hot water, wipe dry, then slice in one smooth motion.
Q: Is peppermint extract strong?
A: Pure extract packs a punch—start with 1 tsp and adjust next batch if you love extra minty flair.
Q: Can I add food coloring?
A: Yes—gel coloring keeps fudge from getting too runny, so add a drop at a time until you like the shade.
Q: How do I ship fudge without it melting?
A: Use insulated packing gel packs and box in a cool spot—overnight shipping is best.
Conclusion
This Christmas Mint Oreo Fudge is the easiest way to bring festive cheer to any gathering—no oven, minimal fuss, and maximum flavor. Give it a whirl, then let me know how you jazzed it up in the comments below or tag me in your holiday bake pics. Happy fudge-making!
Christmas Mint Oreo Fudge
Ingredients
- 16 oz white chocolate chips I love Ghirardelli for smooth melting
- 1 can (14 oz/400 ml) sweetened condensed milk or light version for fewer calories
- 2 tbsp unsalted butter softened (Land O’Lakes works nicely)
- 1 tsp pure peppermint extract avoid imitation—you want real zing
- A few drops green gel food coloring optional, for that jolly hue
- 18–20 Oreo cookies roughly chopped (use double-stuf for extra chew)
- Pinch fine sea salt balances the sweetness perfectly
Instructions
- Line an 8x8-inch pan with parchment, leaving an overhang for easy removal.
- In a medium saucepan over low heat, melt white chocolate chips with condensed milk and butter, stirring constantly until silky smooth (about 4–5 minutes).
- Remove from heat. Stir in peppermint extract, green food coloring (if using), and a pinch of salt until pastel green.
- Fold in half the chopped Oreos, keeping some chunks for crunch.
- Pour the mixture into the prepared pan, sprinkle remaining Oreo pieces on top, press gently, and chill in the fridge for at least 45 minutes (overnight for firmer fudge).
- Lift fudge from pan using parchment overhang. Slice into 1-inch squares with a sharp knife. Warm the blade briefly under hot water for clean cuts.
