Every year for Thanksgiving, I do the baking. For some time it was something pumpkin, but it’s switched to fudge over the last few years. This year I decided to go with three different flavors of fudge, the first one being Peanut Butter Chocolate Chip, and the second being this Red Velvet Cookies & Cream Fudge.
I wanted something really quick, since I was doing three batches, so I decided the microwave was a good option, plus I don’t like the inconsistencies of a stove. Using the microwave, times are pretty exact.
A lot of fudge recipes call for sweetened condensed milk. I chose not to use it in this recipe, and instead replaced it with frosting. With this switch, refrigeration is not needed for storing the finished fudge, which makes it great for gift giving since you don’t need to worry about it melting (a previous worry of mine), and it can be ready to go faster.
Yields: 25 squares
Prep Time: 5 minutes (to crush up Oreo’s)
[No] Bake Time: 15 minutes
Cool Time: 1 hour
Ingredients:
– 2 tbsp of butter
– 1 12 oz bag (or 1.5 cups) of White Chocolate Chips
– 1 16 oz can of Cream Cheese Frosting
– 2 cups (or 16 cookies) of Red Velvet Oreo’s, crushed
*All ingredients found at my local Winn Dixie – not a sponsored post.
You Will Also Need:
– a medium sized microwave safe bowl
– a spatula
– an 8″ x 8″ pan
– aluminum foil to cover pan
– small bowl for Oreo’s
– Pam
Ingredient Notes:
Cookies: You can use regular Oreo’s instead of the Red Velvet. The 2 cups for this recipe will use 2/3’s of the package, so you’ll have some to munch on while you wait for the fudge to cool – hehe.
Foil: Why cover the pan? It makes it sooooo easy afterwards to just lift and pull the fudge out of the pan. You can cut over the foil, and even wrap it up to temporarily store in the fridge. Plus, minimal clean up.
Pam: This is optional, but will help so much once the fudge has hardened. Without it, you will find the fudge sticks to the sides of the foil.
Adsense:
Recipe:
First things first, crush up your Oreo’s and put them aside. I do mine 8 at a time inside my measuring cup, and just crush with a spoon. Also, line the 8″ pan with aluminum foil, spray with Pam and set aside.
2. In microwave safe mixing bowl, add in the butter, and white chocolate chips. Microwave for 45 seconds. Stir until creamy.
3. Remove the foil top to the frosting container, and microwave for 45 seconds to soften it up. Remove from microwave.
4. Return chocolate chips to microwave for 30 seconds. While they are in there, stir the frosting in it’s container.
5. Pour the frosting into the chocolate chip bowl, and stir well.
6. Add in the cookies, and stir final mix together.
7. Pour the mixture into the 8″ pan, and set aside to cool and harden (about an hour).
8. Cut, and enjoy! I cut mine 5 squares by 5 squares.
You will find them to be soft like the instead of a Reese’s Egg, but they will firm up as they sit.
Please DO NOT claim this recipe as your own nor should you sell my recipe. DO NOT re-publish my photos as your own. DO NOT copy and paste my recipe anywhere, link to it instead.
If you love to bake (and/or craft) too, I would love to see your photos and get your recommendations! Join the EyeLoveKnots Crafting Community to share your creations, and see what other’s are up to!
**AND, keep an eye out for my other fudge recipes coming soon. You can views others here – Tasty Tuesday.
Don’t miss out on new crochet patterns, reviews, jewelry tutorials and more! Subscribe to EyeLoveKnots by using the box on the right side toolbar, or follow me via Bloglovin!
You May Also Like…
Leave a Reply