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Cookies and cream fudge

You will have three reasons to love me after reading this post.


Reason #2 -- The following PAM Holiday Tip is going to help make your life easier this holiday season! The time of year is upon us when we become stretched and stressed. Gifts, parties, entertaining, cooking, baking, wrapping, spending money and on and on. It gets to be so much, doesn't it?! Well I am here to help! I can offer one little tidbit that will help you immensely in the kitchen. Next time you run to the store to stock up on holiday ingredients, throw a can of PAM Cooking Spray into your cart! It will make your clean-up easier, leaving 99% LESS residue than bargain sprays/margarine on your pans (I do NOT like that gross residue that can build up from other brands) and the improved formula contains ZERO calories. The "99% less residue" product line (it comes in Original, Baking and Butter) will almost completely eliminate residue from your life this holiday season. As you will see in the instructions for the below recipe, aluminum foil can be effortlessly peeled away from a block of fudge with the help of PAM Cooking Spray, which means one less dish to clean!  

Reason #3 -- The most obvious reason of all, which is that you will now know the recipe for the BEST FUDGE EVER. Can sinful and heavenly be used in the same sentence? You absolutely must put this recipe on your holiday baking list. Except, please don't bake it and leave me a nasty comment because it turned into an inedible brick of sugar.

ONTO THE RECIPE! (Keep reading for giveaway info!)

Line an 8x8-inch pan with aluminum foil, making sure there is overhang on at least two sides. Smooth out the wrinkles on the bottoms and sides with your hands. Coat the foil generously with PAM Cooking Spray. Set the pan aside.


One of the most enjoyable parts of making this recipe was choosing a festive package of Oreo cookies (15.25 oz.). Have you seen the plethora of filling options that are available these days? I chose the Birthday Cake variety and it was a solid choice. Any of them will work well, I am confident. Coarsely chop the entire package and set the irresistable pieces of cookie aside.

In a medium saucepan, combine:

1 stick salted butter

2 cups granulated sugar

1 cup heavy whipping cream

Place the pan over medium-high heat and bring to a boil, stirring so the mixture is smooth and does not burn. Boil for 4 minutes, stirring constantly, and remove the pan from the heat.


7-oz. container marshmallow creme

11-oz. bag white chocolate chips

1 teaspoon almond extract 

Stir until the mixture is smooth.

Fold in 2/3 of the chopped cookies (you will need the other 1/3 in a bit, so don't eat them!).

Pour the mixture into the prepared pan and top with the remaining cookie pieces.

Place the pan in the refrigerator and chill for 4 to 6 hours, or until the fudge is completely set.  

Holding onto the foil, remove the block of fudge from the pan and place it onto a flat surface. The foil will easily peel off the fudge on the sides and bottom, thanks to PAM Cooking Spray! I was able to immediately place the pan back into my cupboard, as there was not a bit of food on it! 

Place the fudge onto a cutting board and cut into 1-inch squares. Store in a sealed container in the refrigerator.

See? BEST FUDGE EVER. You're welcome!

Cookies and Cream Fudge

Two of my favorite things in a single dessert: Oreos and fudge!

Contributed by Megan Porta from

Published Dec 2, 2013

Serves: 24

Total time: 20 min, plus 6 hrs chilling time

Cookies and Cream Fudge


  • 1 stick salted butter
  • 2 cups granulated sugar
  • 1 cup heavy whipping cream
  • 11-oz. bag white chocolate chips
  • 7-oz. container marshmallow crème
  • 1 teaspoon almond extract
  • 15.25-oz. package Oreo cookies, coarsely chopped
  1. Line a square 8x8-inch pan with aluminum foil, making sure there is overhang on two sides. Smooth out the wrinkles on the bottoms and sides. Coat generously with PAM cooking spray and set aside. In a medium saucepan, combine the butter, sugar and heavy cream. Place over medium-high heat and bring to a boil, stirring so the mixture is smooth. Boil for 4 minutes, stirring constantly, and remove from the heat.
  2. Add the marshmallow crème and almond extract and stir until smooth. Add the almond extract and mix well. Fold in 2/3 of the chopped cookies. Pour the mixture into the prepared pan and top with the remaining cookies. Place the pan in the refrigerator for 4 to 6 hours, or until fudge is completely set.
  3. Holding onto the foil, remove the fudge from the pan and place onto a flat surface. Peel the foil from the fudge and place fudge onto a cutting board. Cut into 1-inch pieces. Store in an air-tight container in the refrigerator.



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Reader Comments (228)

my tip is to bake and freeze cookies or cookie dough ahead of time!

my tip is to prepare as much as possible ahead of time for the big meal. you can make and freeze mashed potatoes, casseroles. have guests bring appetizers.

12.2.2013 | Unregistered CommenterAdrienne

My tip is to use butter! :D Even if a recipe says you can use butter OR margarine (or oil or whatever other fat) baked goods with real butter *always* taste better!

12.2.2013 | Unregistered CommenterEmily Wells

Always taste test:)

12.2.2013 | Unregistered CommenterMonica polk

My husband grandma taught me to put a piece a bread in the sugar canisters to prevent the sugar from getting hard and chunky and she also puts a slice a bread in with her cookies she baked ahead a time that she also put in jars to help keep the cookies fresh for Christmas

12.2.2013 | Unregistered CommenterCassie Bower

I use parchment paper on all my baking sheets....makes clean-up a breeze ;)

12.2.2013 | Unregistered CommenterSharon Callender

Plan, plan, plan! There's nothing worse then realizing you don't have a key ingredient!

My tip is to wear sweatpants. It gives you more room! :)

12.2.2013 | Unregistered CommenterJennifer Cooper

Let the kids do it and embrace their creations.

12.2.2013 | Unregistered CommenterJo

Make cookie dough ahead of time, then you can just bake them up at a later date.

12.2.2013 | Unregistered CommenterSherry

I make tons of candy for Christmas gifts. Pam really is my secret weapon to make sure my goodies dont stick to the pans.

12.2.2013 | Unregistered CommenterKimberly Misch

Tip: share your creations. The more you share, the more you can make. I make everyone's favorite and a few new ones each year (some of the new ones will be favorites next year!) Everyone loves the variety and it never gets boring for me. And it is always made easier by Pam. Cookies and cream fudge is on the list for this year!

12.2.2013 | Unregistered CommenterShelley

Always use cold unsalted butter sticks in cookie recipes. Also, if you bake with parchment paper.. let the cookies set for 60 seconds and then slide the parchment paper out of the pan and onto a granite cpunter to finish cooling. ... no spatula needed.

12.2.2013 | Unregistered CommenterKim

<p>Tip: let cookies cool on parchment for a few seconds then slide whole sheet onto granite counter to finish cooling. #SweepstakesEntry</p>— Kim (@HeartlandJHawk) December 2, 2013

12.2.2013 | Unregistered CommenterKim

My tip is always follow the recipe!

12.2.2013 | Unregistered CommenterElena

12.2.2013 | Unregistered CommenterElena

My tip I learned over the years:
Stock up on baking/cookie decorating supplies before Thanksgiving...they'll likely be sold out for most of December!

12.2.2013 | Unregistered CommenterSusan

Stock up on butter when it's on sale. Line the bottom of your oven with foil. You know...just in case.

12.2.2013 | Unregistered Commentercalista

This looks incredible!!

12.2.2013 | Unregistered CommenterLind

Oh my wow, OKAY NOW. Best fudge ever. Oh wait you said that. I swear I'm tingling right now. Does anyone bake without PAM? That was a lame attempt at a Haiku!

My tip is to enjoy every moment!! Especially those spent in the kitchen with your family!

12.2.2013 | Unregistered Commentertrish

My favorite tip for baking is to always use parchment paper for cookies! It's game changing.

12.2.2013 | Unregistered CommenterShelby

My tip is to always have your ingredients accessible, and as you use them put them away! This maintains a tidy work space and and provides an easy clean up!

My tip is to never take on more than you can handle. The holidays are about enjoying friends and family. If you try to do much or make a recipe with a mile long ingredient list you will be stuck in the kitchen instead enjoying yourself. Keep it simple!!

12.2.2013 | Unregistered CommenterLynn

Tip: always spray cookie sheets and pans with Pam OVER THE SINK - not where it can land on the stone floor and become slippery. Makes a rough night of cookie clean up and iced elbows.

12.2.2013 | Unregistered CommenterAnalise
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