Peppermint Fudge
An Oreo cookie crust, creamy center and crunchy cane cane topping make this Peppermint Fudge irresistibly delicious.
Ingredients
Cookie Crust Layer
- 28 Oreo Cookies
- 5 tablespoons butter unsalted
Fudge Layer
- 4 cups miniature marshmallows
- 3 tablespoons butter unsalted
- 14 ounces sweetened condesned milk
- 3 cups white chocolate chips
- 1 teaspoon peppermint extact
- red food coloring optional
- toppings - Christmas sprinkles, crushed candy canes or Andes Peppermint Baking Chips
Instructions
- Line an 8x8 inch pan with parchment paper. Spray with non-stick cooking spray and set aside.
- Prepare the crust. Place the cookies in a food processor and process to a nice crumb. Add the butter and process for an additional 5-10 second. Pour the cookie crust into the pan and press out evenly.
- To make the fudge: Place the butter, marshmallows, and sweetened condensed milk into a medium saucepan. Cook on medium low, stirring continuously, until marshmallows are melted and combined. Watch carefully so it doesn’t burn.
- Remove from heat, and stir in white chocolate chips. Add the peppermint, and combine.
- Pour half of the fudge over the crust, and smooth out.
- To the remaining fudge mixture, add red food coloring a few drops at a time and stir until you have the color you want. Pour over the white layer and smooth out.
- Sprinkle immediately with sprinkles, or candy canes.
- Place in the refrigerator until set, approximately 30 minutes to 1 hour. Remove and cut into 1 inch pieces.
Notes
Store in an airtight container on the counter for up to 5 days. Can be frozen for up to 3 months
Nutrition
Calories: 256kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 71mg | Potassium: 152mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 0.1mg
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