Christmas Mint Oreo Fudge
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.
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.
Notes
Chop Oreos in a sealable bag with a rolling pin for even bits. Soften butter at room temperature to avoid clumps. Swap white chocolate with sugar-free option for a healthier version.
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