I'm a big fan of microwave fudge for a quick and easy potluck dessert. This cookies n creme version is packed with Oreos and is always a hit.
Before sharing the recipe, I know there will be people who argue that microwave fudge is not 'real' fudge. I disagree. Having made stovetop fudge from scratch, I recognize that a lot more time and skill goes into making it that way, but that doesn't make an easier version invalid. I like cooking from scratch, but I also I embrace cake mixes and the bread machine and the microwave as handy shortcuts to use sometimes.
This recipe shortens and simplifies the fudge-making process, eliminating the possibility of the most egregious of fudge shortcomings: graininess. Using sweetened condensed milk saves you from having to cook the sugar to a precise temperature with the perfect amount of stirring at just the right time.
Cookies n Creme Microwave Fudge
22 Oreos, chopped into chunks
1 14-oz can sweetened condensed milk
1 11-oz pkg Ghiradelli white chocolate chips1 tsp. vanilla extract
Line an 8x8" pan with parchment paper and set it aside. Chop the Oreos into chunks about the size of a dime.
Pour the sweetened condensed milk into a microwave-safe bowl and heat it for 1 minute at 50% power. Pour in the white chocolate chips and stir until completely melted. If necessary, return to the microwave for another 30 seconds (at 50% power) and stir until the mixture is smooth. Add the vanilla extract and the chopped Oreos. Spoon the mixture into the parchment-lined pan, pressing to fill the corners. Refrigerate 30 minutes or until firm.
Lift the parchment out of the pan and cut the fudge into small squares.