Christmas Mint Oreo Fudge Recipe
A silky, no-bake Christmas Mint Oreo Fudge Recipe that looks like it came from a fancy candy shop—but takes you less than 20 minutes to pull together at home.
If your December calendar is anything like mine, you need a reliable treat that’s festive, fast, and always gets a “Can I have that recipe?” text the next day. This Christmas Mint Oreo Fudge Recipe checks every one of those boxes. It’s rich and chocolatey, loaded with crunchy mint Oreos, and finished with a pretty pop of red, white, and green. Think of it as the love child of mint chocolate fudge and your favorite holiday Oreo dessert recipe.
I first started making this Christmas mint Oreo fudge when my kids were teenagers and constantly volunteering me for “just a little something sweet” for class parties and church events. I wanted a Christmas fudge recipe that felt special enough for the holidays but simple enough that I could throw it together after work. No candy thermometer, no fuss—just melt, stir, chill, slice.
Is it health food? No. But you know what? It is made with simple, recognizable ingredients, it’s portion-controlled in little squares, and it’s so rich that one or two pieces usually do the trick. Plus, it’s a no bake Christmas fudge recipe, which means less stress and more time to actually enjoy your holidays.
Why You’ll Love This Recipe
- No oven required – This is a true no bake Christmas fudge, perfect if your oven is already packed with cookies.
- Only 6 main ingredients – Simple pantry staples you can grab at any grocery store.
- Foolproof method – No candy thermometer, no tricky “soft ball stage,” just melt-and-stir.
- Festive and pretty – The crushed mint Oreos and sprinkles make it a gorgeous Christmas mint dessert for parties and gift boxes.
- Ready to chill in 20 minutes – Active time is quick; the fridge does the rest.
- Perfect for gifting – This holiday Oreo fudge holds up well in tins, treat bags, and cookie boxes.
- Easy to customize – Swap cookies, add peppermint, change the chocolate—lots of fun twists.
- Kid-friendly helper recipe – Let little hands crush Oreos and add sprinkles.
Ingredients
Here’s everything you need to make this festive Oreo dessert recipe:
- 3 cups (about 540 g) semi-sweet chocolate chips
- Use a good-quality brand like Ghirardelli or Guittard for a smoother, shinier fudge.
- 1 can (14 oz / 396 g) sweetened condensed milk
- Make sure it’s sweetened condensed, not evaporated milk—they’re very different.
- 2 tablespoons unsalted butter
- Butter adds richness and helps the fudge slice cleanly.
- 1 teaspoon pure peppermint extract
- Not mint flavoring if you can help it; peppermint extract gives that clean holiday flavor.
- 1 teaspoon vanilla extract
- Rounds out the chocolate and keeps the peppermint from tasting too sharp.
- 20 Mint Oreo cookies, roughly chopped or broken
- Aim for a mix of chunks and crumbs for both crunch and flavor. (You can also use regular Oreos plus 3–4 crushed candy canes.)
- Pinch of salt (about 1/8 teaspoon)
- Just enough to keep the sweetness balanced.
Optional but festive additions:
- 2–3 tablespoons red, white, and green sprinkles
- Jimmies or nonpareils work well; just avoid large sugar crystals that may bleed.
- 2–3 crushed candy canes for topping
- This adds extra peppermint Oreo fudge vibes and a pretty, sparkling finish.
Pan prep:
- 1 (8×8-inch) square baking pan, lined with parchment paper
- Let the parchment overhang on two sides; it forms a “sling” that makes it easy to lift the fudge out.
Directions
-
Prep your pan and mix-ins
Line your 8×8-inch pan with parchment paper, leaving some overhang. Lightly spray the parchment with nonstick spray if you want super clean edges. Roughly chop the mint Oreos—some big pieces, some small crumbs—and set aside about 1/3 cup for sprinkling on top. -
Melt the chocolate mixture
In a medium saucepan, add the chocolate chips, sweetened condensed milk, and butter. Set over low to medium-low heat and stir gently with a silicone spatula. Keep the heat low so the chocolate doesn’t scorch; you want slow, steady melting. -
Add flavor and smooth it out
When the chocolate chips are almost fully melted and the mixture is thick and glossy, remove the pan from the heat. Stir in the peppermint extract, vanilla extract, and pinch of salt. Taste a tiny bit (careful, it’s warm) and adjust the peppermint if you’d like a stronger mint chocolate fudge flavor—add just a drop or two at a time. Peppermint gets strong fast. -
Fold in the Oreos
Let the fudge mixture rest off the heat for 1–2 minutes so it’s not piping hot—that helps the Oreo pieces keep some crunch. Gently fold in the chopped mint Oreos (reserving that handful for topping). Don’t over-stir or the cream filling will smear too much into the fudge. -
Spread and decorate
Scrape the fudge mixture into your prepared pan. Use your spatula to press it into an even layer, smoothing the top as best you can. Sprinkle the reserved Oreo pieces, sprinkles, and crushed candy canes (if using) evenly over the surface. Lightly press the toppings into the fudge so they stick. -
Chill until set
Transfer the pan to the fridge and chill for at least 2 hours, or until firm enough to slice. If your fridge is packed with holiday goodies, place the pan on a flat, stable shelf so it sets evenly. -
Slice and serve
Lift the set fudge out of the pan using the parchment “handles.” Place on a cutting board and use a large, sharp knife to cut into 25 small squares (5×5) or 16 larger squares (4×4). Wipe the knife with a warm, damp towel between cuts for cleaner edges. -
Plate it up
Arrange your Christmas mint Oreo fudge on a platter or tuck pieces into small paper candy cups. This makes a beautiful centerpiece for dessert trays or Christmas party sweets.
Servings & Timing
- Yield: About 16–25 pieces, depending on how you slice it
- Prep Time: 15–20 minutes
- Chill Time: 2–3 hours
- Total Time: About 2 hours 30 minutes to 3 hours, mostly hands-off
If you’re making multiple batches for holiday dessert ideas or gift boxes, you can easily stagger your prep: mix one fudge, get it in the fridge, rinse out the pan, and start the next.
Variations
You know what? Once you’ve made this Christmas Mint Oreo Fudge Recipe once, you’ll start dreaming up your own spins. Here are a few to get you started:
- White Chocolate Candy Cane Fudge – Swap the semi-sweet chips for white chocolate and use regular Oreos plus extra crushed candy canes.
- Dark Chocolate Peppermint Oreo Fudge – Use 70% dark chocolate chips for a less sweet, more intense chocolate mint fudge.
- Gluten-Friendly Version – Use gluten-free chocolate sandwich cookies instead of Oreos; everything else stays the same.
- Extra Chunky Holiday Oreo Fudge – Stir in mini marshmallows with the Oreos for rocky-road-style texture.
- Thin Mint-Inspired Fudge – Use chocolate mint cookies (like Girl Scout Thin Mints, if you’ve got some in the freezer) instead of Oreos.
- Peppermint Bark Swirl Fudge – Reserve 1/2 cup melted white chocolate, swirl it over the top before chilling, then sprinkle with crushed candy canes.
Storage & Reheating
Fudge is pretty low maintenance, which is one reason I lean on it for Christmas and New Year’s.
- Room temperature:
- Store cut fudge in an airtight container at cool room temperature for up to 3 days. Layer pieces with parchment paper so they don’t stick together.
- Refrigerator:
- For a firmer texture and longer life, refrigerate for up to 7–10 days. Let the container sit at room temperature for 10–15 minutes before serving, so the chocolate softens slightly.
- Freezer:
- Freeze squares in a single layer on a baking sheet, then transfer them to a freezer bag or container. They’ll keep well for up to 2 months.
- Thaw in the fridge overnight or at room temperature for 30–45 minutes.
You don’t “reheat” fudge, but you can slightly warm a piece between your fingers or let it sit out for a bit if you like it softer and creamier.
Make-ahead tip:
Christmas mint Oreo fudge is a wonderful make-ahead Christmas candy recipe. Make it up to a week before a party or two months before the holidays and freeze it. Just remember to label your container—holiday freezers get crowded fast.
Notes
- Chocolate matters: When I tested this recipe with cheaper chocolate chips, the fudge tasted fine but looked dull and set a little grainy. A slightly better brand made a big difference in texture and shine.
- Peppermint strength: Peppermint extract is like perfume—too little is boring, too much is whoa. Measure carefully, then taste and adjust one drop at a time.
- Chill time patience: If you try to cut the fudge before it’s fully set, it’ll be soft and messy. If that happens, just pop it back into the fridge for another 30–60 minutes.
- Thicker vs. thinner fudge: An 8×8-inch pan makes a nice, thick square. If you prefer thinner pieces, use a 9×9-inch pan and reduce the chill time slightly.
- Crushing Oreos: I like to toss the cookies in a zip-top bag and give them a few whacks with a rolling pin. It’s oddly therapeutic—especially in December when the to-do list is long.
- Holiday serving trick: For a pretty platter, mix your Christmas mint Oreo fudge with a few other treats, like peanut butter balls and peppermint bark, so people get a variety of textures and flavors.
FAQs
Can I make this Christmas Mint Oreo Fudge Recipe in the microwave?
Yes. Add the chocolate chips, sweetened condensed milk, and butter to a large microwave-safe bowl; heat in 20–30 second bursts, stirring in between, until smooth, then continue with the recipe as written.
Can I use almond bark or candy melts instead of chocolate chips?
You can, but the flavor will be sweeter and less chocolatey; if you go that route, I recommend mixing half almond bark and half real chocolate chips.
My fudge didn’t set. What went wrong?
Usually this happens if the chocolate wasn’t fully melted or if too much liquid was added. Chill it longer (even overnight); if it’s still too soft, you can scoop it into small balls and roll it in cocoa or crushed Oreos as “fudge truffles.”
Can I use regular Oreos instead of mint Oreos?
Absolutely. Just add a little extra peppermint extract or a couple of crushed candy canes so you still get that Christmas mint dessert vibe.
Is this recipe good for mailing in holiday care packages?
Yes, this holiday Oreo fudge ships well if it’s packed snugly in a tin or container and the weather isn’t extremely hot; line with parchment and add a note to keep it cool.
Can I double the recipe?
Yes. Double all ingredients and use a 9×13-inch pan; chill time may be slightly longer, but the method is the same.
Do I have to refrigerate the fudge?
You don’t have to if your kitchen is cool and you’ll eat it within a couple of days, but refrigeration keeps the texture firmer and the flavors fresher, especially with the Oreo filling.
Can I make this fudge less sweet?
Use darker chocolate (60–70% cocoa) and reduce the Oreos slightly; you can also add an extra pinch of salt to balance the sweetness.
Conclusion
This Christmas Mint Oreo Fudge Recipe is one of those holiday treats that looks impressive, tastes like pure nostalgia, and still fits into a busy December schedule. It’s rich, minty, chocolatey, and loaded with festive crunch—perfect for Christmas party sweets, homemade gifts, or a little treat with your evening cocoa.
Give it a try this season, and let me know how it goes—leave a comment with your tweaks, your family’s reaction, or your own favorite Christmas fudge recipe. And if you loved this, you might also enjoy exploring more easy Christmas fudge and holiday dessert ideas to round out your cookie trays and candy boxes.
Christmas Mint Oreo Fudge
Ingredients
- 3 cups semi-sweet chocolate chips about 540 g; use good-quality chocolate for best texture and shine
- 1 can sweetened condensed milk 14 oz / 396 g; not evaporated milk
- 2 tablespoons unsalted butter
- 1 teaspoon peppermint extract use pure peppermint extract for best flavor
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt just a pinch, to balance sweetness
- 20 Mint Oreo cookies roughly chopped or broken; reserve about 1/3 cup for topping
- 2 tablespoons red, white, and green sprinkles 2–3 tablespoons; jimmies or nonpareils
- 2 candy canes 2–3, crushed, optional, for topping
- 1 8x8-inch square baking pan lined with parchment paper, with overhang for a sling
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on two sides to form a sling. Lightly spray the parchment with nonstick spray if you want very clean edges. Roughly chop the mint Oreos into a mix of chunks and crumbs, and set aside about 1/3 cup of the chopped cookies for topping.20 Mint Oreo cookies, 1 8x8-inch square baking pan
- In a medium saucepan over low to medium-low heat, combine the semi-sweet chocolate chips, sweetened condensed milk, and unsalted butter. Stir gently and constantly with a silicone spatula until the mixture is smooth, thick, and glossy. Keep the heat low to prevent the chocolate from scorching.3 cups semi-sweet chocolate chips, 1 can sweetened condensed milk, 2 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the peppermint extract, vanilla extract, and pinch of salt until fully incorporated. Taste a tiny bit carefully and adjust the peppermint by adding only a drop or two more if you prefer a stronger mint flavor.1 teaspoon peppermint extract, 1 teaspoon vanilla extract, 1/8 teaspoon salt
- Let the fudge mixture sit off the heat for 1–2 minutes so it is very warm but not piping hot. Gently fold in the chopped Mint Oreos, reserving the 1/3 cup you set aside for topping. Do not over-stir, so the cream filling doesn’t smear too much into the fudge.20 Mint Oreo cookies
- Scrape the fudge mixture into the prepared pan and press it into an even layer, smoothing the top with a spatula. Sprinkle the reserved chopped Oreos, sprinkles, and crushed candy canes (if using) evenly over the surface. Lightly press the toppings into the fudge so they adhere.20 Mint Oreo cookies, 2 tablespoons red, white, and green sprinkles, 2 candy canes
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until the fudge is firm enough to slice cleanly. If needed, chill up to 3 hours or overnight for very neat squares.
- Use the parchment sling to lift the set fudge out of the pan and place it on a cutting board. With a large, sharp knife, cut into 25 small squares (5x5) or about 16 larger squares (4x4). Wipe the knife with a warm, damp towel between cuts for cleaner edges.
- Arrange the fudge squares on a serving platter or in small paper candy cups for gifting. Store leftovers in an airtight container at cool room temperature for up to 3 days, in the refrigerator for up to 7–10 days, or freeze for up to 2 months.
