Ingredients
For the Crust
- 28 oreo cookies
- 5 tbsp butter (melted)
For the Fudge
- 4 cups mini marshmallows
- 3 tbsp butter (unsalted)
- 1–14 oz can sweetened condensed milk
- 3 cups white chocolate chips
- 1 tsp peppermint extract (clear)
- red food coloring (optional)
For the Topping
- 2–3 broken candy canes
- Christmas sprinkles
Instructions
Prepare the crust
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Line an 8×8 inch pan with parchment paper.
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Spray with non-stick cooking spray and set aside.
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Place the cookies in a food processor and process to a nice crumb.
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Add the butter and process for an additional 5-10 second.
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Pour the cookie crust into the pan and press out evenly.
To make the Fudge
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Place the butter, marshmallows, and sweetened condensed milk into a medium saucepan.
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Cook on medium low, stirring continuously, until marshmallows are melted and combined.
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Watch carefully so it doesn’t scorch.
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Remove from heat, and stir in the chocolate chips.
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Add the peppermint, and combine.
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Pour half of the fudge over the crust, and smooth out.
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Add red food coloring a few drops at a time and stir until you have the color you want.
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Pour over the white layer and smooth out.
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Sprinkle immediately with sprinkles, or candy canes.
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Place in the refrigerator until set, approximately 30 minutes to 1 hour.
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Remove and cut into 1 inch pieces.
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Enjoy!
Notes
- These can be altered by only using half the crust in an 8×8 inch pan. The white chocolate will be applied in the same amount as shown inside the recipe for the crust to be thinner.
- Refrigerate for an hour to help it set up before slicing.
- You can use crushed candy canes or Andes peppermint crunch baking chips instead.
- Store in an airtight container on the counter for up to 5 days
- Can be frozen for up to 3 months