Cookies & Cream Fudge Slice

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16
Calories 211 kcal
Author Samantha


  • 400 g white chocolate block, broken into squares
  • 50 g salted butter
  • 1 can (400g) sweetened condensed milk
  • 180 g chocolate ripple biscuits*, crushed
US Customary - Metric


  1. Line a 8” x 12” (22cm x 32cm) rectangle baking pan with parchment paper and set aside.

  2. 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.
  3. Prepare a double boiler with a heat proof mixing bowl over simmering water.
  4. Add chocolate and butter to the bowl and gently melt, stirring occasionally.
  5. Once completely melted and smooth, slowly pour in condensed milk, mixing until well combined. Remove from heat.
  6. Add main measurement of crushed biscuits into the mixture and gently fold until just combined, still leaving some white streaks.
  7. Pour mixture into lined pan, smoothing out evenly with a spatula.
  8. Sprinkle over extra crushed biscuits.
  9. Set in the refrigerator for 2-3 hours or overnight until completely set. It’s texture will remain fudgy, not completely hardened.
  10. Remove from pan and slice into squares.
  11. Serve and enjoy!

Recipe Notes

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.

Nutrition Facts
Cookies & Cream Fudge Slice
Amount Per Serving
Calories 211 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 11mg 4%
Sodium 78mg 3%
Potassium 95mg 3%
Total Carbohydrates 22g 7%
Sugars 19g
Protein 2g 4%
Vitamin A 1.7%
Vitamin C 0.2%
Calcium 5.7%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.