Crème Filled Chocolate Cookie Fudge

Crème Filled Chocolate Cookie Fudge

1 (14 oz) can sweetened condensed milk
18 oz high quality white chocolate chips (approximately 1 1/2 bags or 3 cups)
3 cups Crème Filled Chocolate Cookies, roughly chopped (approximately 20 cookies)
Optional: 1/8 tsp salt


Prepare an 8×8-inch pan with wax or parchment paper that comes up the sides of the pan so you can pull out the whole slab of fudge once it sets.

Melt the white chocolate chips with the sweetened condensed milk (and salt – optional) in a saucepan over medium-low heat.

Stir in the chopped cookies, saving a few pieces to press into the top.

Pour mixture into prepared pan. Quickly spread fudge evenly with a spatula. Press extra chopped cookies on top. Let rest at room temperature until set. (Refrigerating the fudge will help it set faster.)

Pull the fudge slab out of the pan using the edges of the parchment paper. Using a warm, dry knife, cut squares. Store at room temperature in an airtight container for 5 to 7 days.

Use a white chocolate chip with no waxes in them!