Alright, friends, gather round for this little morsel of happiness that I’ve been dying to share—Creamy Cookies & Cream Fudge. It’s basically heaven in sugary cubes. Why should you try it, you ask? Well, imagine combining your two greatest loves: cookies and cream and fudge. Seriously, it’s the stuff dreams are made of. This concoction is special because it’s easy, sweet, and doesn’t ask much of you besides a little love and kitchen counter space. Plus, it’s your ticket to becoming everyone’s favorite person at any gathering.

So, here’s the deal: my husband and the kids are OBSESSED with this fudge. It’s graced every holiday, birthday party, and random Tuesday night because, why not? My husband has a sweet tooth the size of a small island, and whenever I whip up a batch of this stuff, he lights up like a kid on Christmas morning. One time, I caught him sneaking a piece at 3 AM… little did he know, it was me polishing off the rest! These fudgey delights have become a staple in my life, like that favorite pair of jeans that you swear were personalized just for you.

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Why You’ll Love This Creamy Cookies & Cream Fudge

1. It’s like a hug for your tastebuds. Unwrap it, and you’re invited to nostalgia land.
2. Your kitchen’s about to smell incredible—like you baked cookies all day.
3. Only five ingredients! Even when I’m out of everything, I somehow have these ingredients.
4. Zero baking skills required. Seriously, the stove and microwave do the work!
5. Eating it feels like a sweet little secret.

How to Make It

Alright, friends—roll up those sleeves and let’s get messy! Start by plopping your chocolate chips and a can of condensed milk into a saucepan. No sneaky spoonfuls (okay, maybe just one). On medium heat, stir it like you’re trying to impress someone. Once it’s glossy and goopy, remove from heat before it turns into something crazy. Stir in vanilla and a hefty helping of crushed cookies—it’ll look like a chocolatey cookie mess, which swear is exactly what you’re aiming for. Pour this sweet madness into a prepared pan, and pat down. Fridge it, wait impatiently, and viola—fudge heaven!

Ingredient Notes

– White Chocolate Chips: These little guys are your flavor base. Melt ’em slow, or they might go grainy (and no one likes sad fudge).
– Sweetened Condensed Milk: Sticky and important. Skip this and, well, good luck.
– Vanilla Extract: Magical and a must. I’ve forgotten it once, never again.
– Oreos: Smash the heck outta them! Messy pieces make the fudge look rustic and grand.
– Salt: Tiny but mighty. Just a pinch makes a world of difference. Trust.

Recipe Steps

1. Melt chocolate chips and condensed milk in a saucepan.
2. Stir constantly until smooth and creamy.
3. Remove from heat and mix in vanilla and crushed cookies.
4. Pour mixture into a lined pan and flatten.
5. Refrigerate until set, slice, and enjoy!

What to Serve It With

Tips & Mistakes

– Don’t overheat your chocolate, or you’ll have rock fudge instead of creamy fudge.
– Also, maybe don’t make it when you’re hungry—it’ll disappear faster than you can say “dessert!”

Storage Tips

Pop any leftovers (if those exist) in an airtight container in the fridge. It’s even better cold, like a secret midnight snack. Leftovers make for great breakfasts in my house—no judgement here!

Variations and Substitutions

Out of white chocolate? Dark works too, making it richer… calls for celebratory dancing in the kitchen. Tried swapping Oreos for any cookie you can crumble—double chocolate, peanut butter, you name it. If your pantry’s bare, skip the salt. No catastrophes here, promise.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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