Christmas Mint Oreo Fudge
A silky, no-bake Christmas Mint Oreo Fudge that looks like it came from a fancy candy shop but takes less than 20 minutes of active time. Rich and chocolatey, loaded with crunchy mint Oreos, and topped with festive sprinkles and candy canes.
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.
Notes
Use good-quality chocolate chips for best texture and shine. Peppermint extract is strong—add it gradually and taste as you go. Be patient with chill time; cutting before the fudge is fully set will give softer, messier pieces. For a slightly thinner fudge, you can use a 9x9-inch pan and reduce the chill time slightly. To crush Oreos or candy canes easily, place them in a zip-top bag and hit with a rolling pin.
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