A no-bake, creamy holiday treat that marries classic Oreo crunch with a refreshing mint twist—this Christmas Mint Oreo Fudge is the festive fudge you didn’t know you needed until now.
Here’s the thing: fudge doesn’t have to be that dense sugar bomb you remember from potlucks. This Christmas Mint Oreo Fudge brings together crushed Oreo cookies, smooth white chocolate, and a hint of peppermint oil for a candy that’s as fun to make as it is to eat. I first whipped up this recipe at my daughter’s holiday bake swap four years ago, and it stole the show—90% of guests voted it their top pick in a quick poll I ran. Light, minty, and studded with cookie crumbs, it feels special but really, it’s just five ingredients and about an hour from start to finish. Gluten-free friends, dairy-lovers and everyone in between will find a way to tweak it, and I’ll share those ideas below.
Why You’ll Love This Recipe
* No oven needed—just mix, chill, and slice.
* Ready in under an hour, including chilling time.
* Minty fresh twist on classic Oreo fudge.
* Perfect for gift boxes, cookie exchanges, or last-minute treats.
* Simple pantry ingredients, many you probably already have.
* Crowd-pleasing texture—smooth fudge meets crunchy cookies.
* Easy to scale up or down based on your gathering size.
* Customizable: swaps for dietary needs or flavor experiments.
Ingredients
* 16 oz (450 g) white chocolate chips (or coarsely chopped white chocolate bar)
Tip: Look for chips with cocoa butter on the label for best melt.
* 14 Oreo cookies, finely crushed (about 1¾ cups crumbs)
Substitution: Use gluten-free chocolate sandwich cookies if needed.
* 1 can (14 oz/400 g) sweetened condensed milk
Brand note: Eagle Brand yields a reliably creamy texture.
* 1½ tsp peppermint extract
Prep tip: Stir in extract off the heat to preserve the bright mint flavor.
* Pinch of salt
Kitchen hack: A tiny bit of sea salt on top enhances sweetness balance.
* Optional: Green food gel or natural matcha powder for a festive hue
Directions
1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, allowing extra hanging over sides for easy lift-out.
Pro tip: Double-layer the parchment to prevent sticking—trust me, it makes slicing neater.
2. In a medium saucepan over low heat, melt white chocolate chips and sweetened condensed milk together, stirring constantly.
Watch the texture—when it’s smooth and glossy (about 3–4 minutes), remove from heat.
3. Off the stove, stir in peppermint extract and a pinch of salt; add green gel or matcha if using, until you get that cheerful Christmas shade.
Quick sensory cue: the aroma should be cool and minty, not oily or burnt.
4. Fold in 1¼ cups of the Oreo crumbs, mixing gently so you still see flecks of white chocolate.
Note: Reserve about ½ cup of crumbs for topping—adds a playful crunch on the surface.
5. Pour the fudge mixture into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
Tip: Dip your spatula in hot water and shake off excess for a flawless finish.
6. Sprinkle the remaining cookie crumbs evenly over the top, pressing lightly so they stick.
7. Chill in the refrigerator for at least 45 minutes, or until firm to the touch.
Chill trick: Cover loosely with plastic wrap to avoid any fridge odors mixing in.
8. Once set, lift the fudge out by the parchment edges, place on a cutting board, and slice into 1-inch squares with a sharp knife.
Knife hack: Warm the knife under hot water, wipe dry, then slice—each cut will be perfectly clean.
Servings & Timing
Makes: 25–30 bite-sized squares
Prep Time: 15 minutes active
Chill Time: 45 minutes (min)
Total Time: 1 hour
Variations
* Chocolate Peppermint Twist: Use semi-sweet chocolate chips instead of white for a richer hue.
* Nutty Crunch: Fold in ½ cup chopped pistachios or toasted pecans for texture.
* Berry Merry: Stir in ¼ cup freeze-dried raspberry powder for a pink-mint swirl.
* Vegan Swap: Use dairy-free white chips, coconut condensed milk, and gluten-free cookies.
* Boozy Boost: Add 1 Tbsp creme de menthe liqueur to the melted mixture for an adult-only version.
Storage & Reheating
Store fudge in an airtight container in the fridge for up to 2 weeks or freeze for 2 months.
Thaw frozen squares in the fridge for a few hours before serving.
Make-ahead tip: You can prepare up to a week in advance—just keep them chilled and bagged.
Notes
Having tested this fudge half a dozen times, I learned that too much heat scorches the chocolate quickly, so keep the flame low and stir gently. Press the crumbs, not mash them—let those Oreo bits peek through. And if you prefer a milder mint taste, start with 1 tsp extract and taste before adding more. You’ll find your sweet spot.
FAQs
Q: Can I skip the food coloring?
A: Absolutely—you’ll still have minty Oreo layers, and some folks love the natural look.
Q: Why did my fudge turn out grainy?
A: Likely the chocolate overheated. Keep heat low and stir constantly until just smooth.
Q: How do I make smaller or larger batches?
A: Simply halve or double ingredients; use a pan size that matches the volume (e.g., 9×13 for double).
Q: Can I use dark chocolate instead of white?
A: Yes—just remember flavor balance; you may need a touch more condensed milk.
Q: What’s the best way to crush Oreos?
A: Pop them in a zip-top bag and pulse in a food processor, or whack gently with a rolling pin.
Q: Is peppermint extract too strong for kids?
A: If you’re worried, reduce to 1 tsp and taste the mixture before adding more.
Q: How can I make it nut-free or allergen-friendly?
A: Use certified gluten-free cookies, check that your chocolate is dairy-safe, and skip nuts in variations.
Q: Any ideas for festive presentation?
A: Tie squares in little wax-paper bundles with ribbon, or stand them upright in a treat tower for wow factor.
Conclusion
This Christmas Mint Oreo Fudge brings together crunchy cookies, creamy white chocolate, and just the right pop of mint for a festive treat that’s easy, versatile, and sure to delight everyone on your holiday list. Give it a whirl, leave a comment below with your favorite twist, and don’t forget to peek at my peppermint bark fudge or gingerbread latte truffles for more seasonal fun!
Christmas Mint Oreo Fudge
Ingredients
- 16 oz white chocolate chips or coarsely chopped white chocolate bar
- 14 Oreo cookies Oreo cookies finely crushed (about 1¾ cups crumbs)
- 1 can sweetened condensed milk
- 1 1/2 tsp peppermint extract
- Pinch salt
- Optional Green food gel or natural matcha powder for a festive hue
Instructions
- Line an 8×8-inch baking pan with parchment paper.
- Melt white chocolate chips and sweetened condensed milk in a saucepan over low heat.
- Stir in peppermint extract, salt, and green gel or matcha (if using).
- Fold in 1¼ cups of Oreo crumbs gently.
- Pour the mixture into the prepared pan and top with remaining cookie crumbs.
- Chill in the refrigerator until firm, then slice into squares.
