This Mint Oreo Fudge is the perfect easy treat recipe for Mint Oreo lovers, especially for St. Patrick’s Day! Make it in minutes with only a few ingredients!
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How to Make Easy Fudge
Simply melt the chocolate in the microwave in 30-second increments, on a low heat setting. Add in the sweetened condensed milk, the mint extract and green food colouring (those 2 ingredients are totally optional!), and stir well. Add the crushed Oreos, press into a pan, refrigerate, and that’s it! It’s truly so so easy!Looking for more GREEN recipes like this one? Try my No Bake Mint Chocolate Chip Cheesecake, or this Mint Chocolate Chip Cheesecake Dessert Dip!
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Kitchen Products I recommend:
Looking for even more treats like this? Try these:
- Mint Chocolate Chip No Bake Cheesecake
- Mint Chocolate Chip Dessert Dip
- Strawberry Cheesecake Dessert Dip
- Best Ever Soft and Chewy Oatmeal Raisin Cookies
- Best Ever Chewy Chocolate Chip Cookies
- Chocolate Orange Fudge
Recipe Video
Watch the video below to see exactly how I make this fudgy treat. You can find more delicious recipe videos on my YouTube channelMint Oreo Fudge
This Mint Oreo Fudge is the perfect easy treat recipe for Mint Oreo lovers, made green for St. Patrick's Day! Make it in minutes!
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Servings: 16 servings
Calories: 181kcal
Ingredients
- 15-18 Mint Oreo Cookies
- 380 grams white chocolate (approximately 14 ounces)
- 1 small can sweetened condensed milk (approximately 14 ounces or 397 grams)
- a few drops of peppermint extract (optional)
- green food colouring (optional)
Instructions
- Crush the Mint Oreo Cookies in a ziploc bag until the cookies are in small chunks. Set aside.
- Chop the white chocolate or break it into small chunks. Melt in the microwave on 50% power for 30-second increments, stirring well after each increment, until fully melted.
- Add the sweetened condensed milk, peppermint extract and food colouring (if using) and stir together well until a thick dough forms and everything is incorporated well.
- Add about 2/3 of the Mint Oreo Cookie crumbs into the dough and stir to distribute them throughout the mixture.
- Press the fudge mixture into an 8-inch by 8-inch square baking pan lined with parchment paper.
- Sprinkle the remaining Mint Oreo Cookie crumbs onto the top of the fudge and press them into the top lightly.
- Refrigerate for at least 2 hours or overnight before slicing.
- Store in the fridge in an airtight container until ready to serve.
Notes
Store the fudge after it's been sliced in an airtight container in the fridge.
The fudge can also be made in advance and stored in the freezer in an airtight container for up to a month.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 73mg | Potassium: 92mg | Fiber: 1g | Sugar: 19g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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Catalina says
Oh my goodness! How inviting this Oreo Fudge look! Definitely a must try recipe!
The Busy Baker says
Thanks so much! I hope you give it a try!
Erin | Dinners,Dishes and Dessert says
Absolutely gorgeous! These sound delicious! Dangerously good…
The Busy Baker says
Thank you! 🙂
Taylor says
Oh wow this looks like a dream! Perfect treat to make for St. Patrick’s Day!
The Busy Baker says
Thanks so much!
Krista says
I wish I was eating these today! Love the coloring!
The Busy Baker says
It’s a great recipe and they’re SO yummy!
Cathy says
Oreo + Mint is seriously the BEST combo!
Chrissie says
We agree! 🙂