Cookies and Cream “Fudge”

Found this recipe while looking for a crock pot chex mix recipe.

Woah! Decadent and definitely in the Christmas treat rotation!

Might even try mini muffin pan next year, vs the full pan method. I will suggest going with a bigger pan vs a smaller pan, too thick and cutting gets tricky and I’ve got the small cuts on my hands to prove it!



  • 3 cups white sugar
  • 1 5 ounce can evaporated milk (the small can!)
  • 3/4 cup (1 1/2 sticks) Land O’ Lakes Unsalted Butter (or margarine)
  • 1 7 oz jar marshmallow fluff
  • 12 ounces of white chocolate chips
  • 1 teaspoon vanilla
  • A pinch of salt
  • 22 chocolate sandwich cookies, very roughly chopped (suggestion was to only cut in half, which i did and it worked out good!)


  1. Prepare a 9 x 9 pan by lining with foil. Coat the foil thoroughly with softened butter.
  2. Combine sugar, evaporated milk and butter in a large pot. Heat over medium high heat, stirring constantly, until the mixture reaches a boil.
  3. Boil, while still stirring, for 4 minutes or until a candy thermometer reaches the soft ball stage.
  4. Remove pot from heat. Stir in marshmallow fluff, white chocolate chips, vanilla and salt. Stir until everything is melted and the mixture is smooth.
  5. Gently stir in about two-thirds of the cookies.
  6. Pour the fudge batter in to the prepared pan. Gently place the remaining cooking pieces on to the top of the fudge. Press them down lightly in to the fudge.
  7. Cover and refrigerate for at least 2 hours.

Final outcome was super yummy, but definitely go for a bigger pan to have the fudge be easier to cut and line up the cookie pieces on the top so it also make the pieces easier to make pretty, cutting through the cookies will make them pop off the top.