- Ingredients
- Method
Ingredients
- 2 sleeves cream filled chocolate cookies (i.e. Oreos) (266g / 28 biscuits)
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, cubed
- ½ cup cream (125ml)
- 225g white marshmallows, quartered (or use white mini marshmallows)
- 450g white chocolate, roughly chopped
- 1 tsp vanilla extract
Additional tips
- Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
4
What did you think of this recipe?
Belle
This is a great easy to follow recipe. It tastes awesome and everyone loves it! Thanks
5
ANDER DINGUS
ThIS rECipEU Swas AMAMAMAMAZABING
5
Megan
Very delicious and easy recipe
5
Jo
Made this and is tasted incredible. I'm not normally a cookies and cream fan, but it was really good. Fudge was amazing!!!!
5
Method
Grease an 18cm x 28cm rectangular slice tin and line with baking paper.
Place cookies in a large resealable bag and set on top of a chopping board. Bash with a rolling pin until crushed into chunky pieces.
Place sugar, butter and cream in a large heavy-based saucepan on medium heat. Cook, stirring, until mixture begins to boil. Boil for 3 minutes, stirring frequently.
Turn heat off and stir in marshmallows until mostly melted. Add chocolate and vanilla and stir until smooth. Fold in three quarters of the crushed cookies.
Tip mixture into prepared tin and smooth the top. Sprinkle remaining cookies over the top and gently press in.
Refrigerate for 4-6 hours, or until set. Remove from tin and slice into squares.
Additional tips
- Store in an airtight container in the fridge. This fudge keeps well for a couple of weeks. Can also be frozen.
Reviews
4
What did you think of this recipe?
Belle
This is a great easy to follow recipe. It tastes awesome and everyone loves it! Thanks
5
ANDER DINGUS
ThIS rECipEU Swas AMAMAMAMAZABING
5
Megan
Very delicious and easy recipe
5
Jo
Made this and is tasted incredible. I'm not normally a cookies and cream fan, but it was really good. Fudge was amazing!!!!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt