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Peppermint Fudge

This Peppermint Fudge is a no-bake, creamy holiday treat blending white chocolate, peppermint, and crunchy Oreos for festive, crowd-pleasing sweetness.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Keyword: Easy, Fudge, Holiday, No-Bake, Peppermint
Servings: 12 servings

Ingredients

  • 28 cookies Oreo Cookies crushed into small pieces
  • 8 tablespoons Unsalted Butter divided: 5 tablespoons for cookie base, 3 tablespoons for fudge mixture
  • 4 cups Miniature Marshmallows
  • 14 ounces Sweetened Condensed Milk
  • 3 cups White Chocolate Chips
  • 1 teaspoon Peppermint Extract
  • Red Food Coloring optional, a few drops
  • Toppings Christmas sprinkles, crushed candy canes, or Andes Peppermint Baking Chips

Instructions

Step 1: Prepare the Cookie Base

  • Crush 28 Oreo cookies into small pieces, but not powder. Melt 5 tablespoons of unsalted butter in a saucepan over low heat. Combine the crushed Oreos with the melted butter and press firmly into the bottom of a 9x13 inch baking pan.

Step 2: Melt the Fudge Ingredients

  • Melt 3 tablespoons of butter over low heat in the same saucepan. Add 4 cups of miniature marshmallows and stir until fully melted and smooth. Slowly pour in 14 ounces of sweetened condensed milk and continue stirring to blend.

Step 3: Add White Chocolate and Peppermint

  • Remove the saucepan from heat and fold in 3 cups of white chocolate chips until melted and silky. Stir in 1 teaspoon of peppermint extract and optionally add a few drops of red food coloring for a festive pink hue.

Step 4: Combine and Chill

  • Pour the white chocolate fudge mixture evenly over the Oreo cookie base in the pan. Smooth the top with a spatula. Sprinkle your choice of toppings—Christmas sprinkles, crushed candy canes, or Andes Peppermint Baking Chips—while the fudge is still warm to help them stick.

Step 5: Set and Serve

  • Refrigerate the fudge for at least 2 hours or until fully set. Once firm, cut into squares using a sharp knife. Serve chilled or at room temperature.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowls
  • Saucepan
  • Spatula or Wooden Spoon
  • Knife or bench scraper
  • Measuring Cups and Spoons

Notes

  • Keep heat low while melting to avoid scorching the marshmallows and chocolate.
  • Press the Oreo base firmly and evenly to prevent the fudge layer from sliding when cutting.
  • Use a sharp knife warmed under hot water and wiped dry for clean fudge cuts.
  • Store fudge in an airtight container in the refrigerator for up to two weeks or freeze for up to three months.
  • Try swapping Oreos with other chocolate sandwich cookies or using vegan white chocolate for dairy-free options.