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Cookies and Cream Fudge

I started 2009 off with a cold that unfortunately turned into bronchitis. And I’ve been at home coughing, trying to relax and shake this thing for entirely too long. Consequently, I got bored and decided to make something. I am a horrible when it comes to just relaxing–I get antsy way too easily.

Now, I realize I probably shouldn’t be baking, but I’m bored and my coworkers are desperate. The holidays are over so that means no more parties and no more packages from vendors, which in turn means no junk food at the office and serious withdrawals. One of my coworkers even said he’d risk getting sick if it meant he’d get his fix of sweets. Seriously.

My big weekend highlight thus far has been my trip to Trader Joe’s today. I noticed the Candy Cane Joe Joe’s [1], and after hearing people rave about them every winter, finally decided to pick up a box. And maybe it’s just me, but I don’t understand the love these things get. Call me a purist, but I don’t need candy canes in my filling. Anyway, knowing I wouldn’t eat the cookies, I decided to make something with them. After going through my pantry, I figured I should probably use the condensed milk that would expire soon, so I went to the Eagle website and found this recipe.

The fudge, although I hesitate to call it that, because the texture is nowhere close to smooth and creamy, is good. Unfortunately, I think the mint flavor of the cookies is overwhelming, so if I were to make these again, I’d probably use just regular Oreos. Then again, we’ll see what my daring coworkers have to say about these treats on Monday.

Photos of the process here [2].

3 (6-ounce) packages white chocolate baking squares (I used white chocolate chips)
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies


  1. In heavy saucepan, over low heat, melt white chocolate squares, EAGLE BRAND® and salt. Remove from heat; stir in crushed cookies.
  2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
  3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Recipe from Eagle Brand [3].