Have you ever had an Oreo McFlurry from McDonalds? Well never return to one of those (unless you actually desire the chilled ice-cream) because this Cookies & Cream Fudge Slice tastes JUST LIKE THAT MCFLURRY!! No, I’m not leading you on.
Luscious in it’s texture, undeniably scrumptious and a feast for your eyeballs, this is one fudge slice you won’t want to say no to. Extremely simple to prepare but the only downside? You have to wait, like, 3 hours, for it to set 🙁 Or, just whip it up before you head to snooze-ville and in the morning you’ll be enjoying it before breakfast 😉
Cookies & Cream Fudge Slice
- 400 g white chocolate block, broken into squares
- 50 g salted butter
- 1 can (400g) sweetened condensed milk
- 180 g chocolate ripple biscuits*, crushed
Line a 8” x 12” (22cm x 32cm) rectangle baking pan with parchment paper and set aside.
Crush biscuits in a food processor or by hand, adding the biscuits to a ziplock bag and crushing them with a wooden spoon. Leaving some larger chunks intact. Scoop out approx. 1/2 worth of crushed biscuits to save for the topping. Set both aside.
Prepare a double boiler with a heat proof mixing bowl over simmering water.
Add chocolate and butter to the bowl and gently melt, stirring occasionally.
Once completely melted and smooth, slowly pour in condensed milk, mixing until well combined. Remove from heat.
Add main measurement of crushed biscuits into the mixture and gently fold until just combined, still leaving some white streaks.
Pour mixture into lined pan, smoothing out evenly with a spatula.
Sprinkle over extra crushed biscuits.
Set in the refrigerator for 2-3 hours or overnight until completely set. It’s texture will remain fudgy, not completely hardened.
Remove from pan and slice into squares.
Serve and enjoy!
Store in an airtight container, refrigerated, for 1 week – 10 days.
*If you don’t have/can’t find chocolate ripple biscuits, any plain chocolate biscuit will work.