Early December always brings a special kind of energy to our house, the soft scent of pine from the corner tree, mugs of cocoa on the counter, and the kids tangled up in strings of fairy lights, giggling more than helping. After dinner one night, my daughter asked for a quick holiday treat, and that little spark turned into an idea for something minty and fun.
I grabbed a bag of white chocolate chips and a sleeve of Mint Oreos from the pantry, and within minutes, the kitchen was buzzing again, this time with the sound of stirring and laughter. The mixture came together in a smooth, glossy swirl that already looked like a Christmas treat waiting to happen.
As the fudge cooled in the fridge, a light peppermint aroma filled the air, mixing with the faint sound of carols. When it was finally set, the glossy white surface speckled with cookie bits looked just like edible holiday confetti. I wrapped a few pieces as gifts, but most disappeared before morning, a sure sign that this recipe had earned a place in our holiday rotation.
Short Description
This Festive Mint Oreo White Chocolate Fudge is a creamy, no-bake holiday treat made with white chocolate, peppermint extract, and crushed Mint Oreos. Perfect for gifting, snacking, or adding to your dessert table, it’s quick, simple, and full of Christmas cheer.
Key Ingredients
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3 cups white chocolate chips
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1 (14 oz) can sweetened condensed milk
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½ teaspoon peppermint extract
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15 Mint Oreo cookies, roughly chopped
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Green and red sprinkles for decoration (optional)
Tools Needed
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8×8-inch baking pan
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Parchment paper
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Microwave-safe mixing bowl
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Rubber spatula
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Sharp knife for cutting squares
Cooking Instructions
Step 1: Prepare the Pan
Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. This will help lift the fudge cleanly once it sets.
Step 2: Melt the Chocolate and Milk
In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring thoroughly after each burst, until the mixture is silky smooth and fully melted.
Step 3: Add Peppermint Flavor
Stir in the peppermint extract, mixing well so that the refreshing minty note spreads evenly throughout the fudge base.
Step 4: Fold in the Cookies
Gently fold in the chopped Mint Oreo cookies, reserving a handful for the top. Make sure the cookie chunks are evenly distributed but not overmixed, to preserve that lovely texture contrast.
Step 5: Pour and Decorate
Spread the fudge mixture evenly into your prepared pan. Sprinkle the reserved Oreo bits and, if you like, a handful of red and green sprinkles for that festive sparkle. Lightly press them into the surface.
Step 6: Chill Until Firm
Refrigerate for at least 2 hours, or until the fudge is firm to the touch. For the cleanest cuts, let it sit at room temperature for 5 minutes before slicing.
Step 7: Slice and Serve
Lift the fudge out of the pan using the parchment paper. Cut into small squares with a sharp knife , each piece a bite-sized burst of creamy mint and cookie crunch.
Why You’ll Love This Recipe
Quick, fuss-free, and doesn’t require baking.
Perfectly balanced flavors , creamy white chocolate with a cool mint twist.
Ideal for gifting or holiday dessert platters.
Kid-friendly and beginner-friendly.
Stores beautifully, keeping its texture for days.
Mistakes to Avoid & Solutions
Overheating the Chocolate
When melting, it’s easy to overheat white chocolate and cause it to seize.
Solution: Use short microwave intervals (30 seconds) and stir after each to keep it smooth and creamy.
Skipping the Lining Step
If you pour fudge directly into the pan, it can stick.
Solution: Always use parchment paper with overhangs , it’s your best friend for easy fudge removal.
Adding Peppermint Too Early
Peppermint extract can evaporate or curdle the mixture if added to very hot chocolate.
Solution: Let the chocolate mixture cool slightly before stirring in the extract.
Not Letting It Chill Long Enough
Soft fudge won’t slice neatly.
Solution: Chill for the full 2 hours, or even overnight if you can wait.
Serving and Pairing Suggestions
Serve on a holiday dessert board with sugar cookies and chocolate truffles.
Pair with hot drinks like cocoa, peppermint mocha, or espresso.
For parties, place the fudge in mini cupcake liners or gift boxes tied with ribbon for a charming homemade presentation.
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 1 week.
Separate layers with parchment paper to prevent sticking.
For longer storage, freeze for up to 2 months. Thaw in the fridge overnight before serving.
Fudge doesn’t need reheating , just bring it to room temperature for the perfect soft, creamy texture.
FAQs
1. Can I use dark or milk chocolate instead of white?
Yes, but it will change the flavor profile. Dark chocolate gives a richer, less sweet result, while milk chocolate makes it extra creamy.
2. Can I make this fudge on the stovetop instead of the microwave?
Absolutely. Heat the chocolate and condensed milk over low heat, stirring constantly until smooth.
3. How do I know when the fudge is set?
It should feel firm to the touch and pull away cleanly from the parchment when lifted.
4. Can I skip the peppermint extract?
Yes , the Mint Oreos provide a subtle mint flavor on their own, but the extract enhances it.
5. What if my fudge turns grainy?
Graininess usually comes from overheating or moisture exposure. Melt the ingredients gently and avoid refrigerating before it fully smooths out.
Tips & Tricks
For a swirl effect, add a few drops of green food coloring and lightly marble before chilling.
Use good-quality white chocolate chips , they melt more smoothly.
Don’t rush the chilling process; slow cooling keeps the texture creamy.
Double the recipe for gift boxes , it disappears fast!
Recipe Variations
Chocolate-Mint Fudge: Swap half the white chocolate chips for semi-sweet chocolate chips for a two-tone fudge with a bolder cocoa taste.
Peppermint Bark Fudge: Add crushed candy canes on top instead of sprinkles for a crunchy, colorful finish.
Cookies & Cream Fudge: Skip the peppermint extract and use regular Oreos for a classic cookies-and-cream twist.
Mocha Mint Fudge: Stir in 1 teaspoon instant espresso powder along with the peppermint extract for a coffeehouse-inspired flavor.
Final Thoughts
Creating a dessert that feels festive yet takes only minutes to make always brings a quiet sense of accomplishment. This Mint Oreo White Chocolate Fudge has turned into one of those simple December traditions in our home , a sweet break from the busy season that everyone looks forward to. It fills the kitchen with laughter, the scent of peppermint, and that cozy energy only the holidays can bring.
Each bite carries the spirit of the season , cool mint, crunchy cookies, and silky white chocolate melting together in harmony. It’s a treat that invites connection, turning small kitchen moments into memories shared over something deliciously homemade.
Festive Mint Oreo White Chocolate Fudge
Ingredients
- 3 cups white chocolate chips
- 1 14 oz can sweetened condensed milk
- ½ teaspoon peppermint extract
- 15 Mint Oreo cookies roughly chopped
- Green and red sprinkles for decoration optional
Instructions
- Line an 8x8-inch pan with parchment paper, leaving some overhang for easy lifting.
- Microwave white chocolate chips and condensed milk in 30-second intervals, stirring until smooth.
- Stir in peppermint extract until evenly mixed.
- Fold in chopped Mint Oreos, reserving some for topping.
- Spread mixture into the pan, top with remaining Oreos and sprinkles if desired.
- Chill for at least 2 hours until firm; let sit 5 minutes before cutting.
- Lift out with parchment and cut into small squares to serve.
