Neapolitan Oreo Fudge

Neapolitan Oreo Fudge
A picture of the package of newly flavored Oreos
White chocolate fudge with chunks of Neapolitan Oreo cookies inside
a view from the top

I have made my share of Oreo fudges in the past…These include: basic Oreo fudgeCookies and Cream FudgeCreamsicle Oreo Fudge, and Mint Oreo fudge. When I saw the display for Neapolitan Oreos while grocery shopping, I immediately put a package in my cart and began my plans for making my next fudge.
The Neapolitan fudge base is basically the same as my original Oreo fudge recipe, except I used more vanilla extract. Because the Neapolitan Oreos have three distinct flavors, the fudge comes out tasting quite unique. Some bites you get a burst of vanilla from the cookie wafers, some a burst of chocolate or strawberry from the creme filling. It is a pleasant mixture of creamy white chocolate backdrop and Oreo cookie crunch. Every so often you get a burst of all three flavors as your mouth pops with excitement!
I sent this fudge to school with my husband, who was holding teacher conferences that day. He told me that the people loved it so much, he even had parents of children he doesn’t teach coming to his room asking to try a piece. If that doesn’t spell success, then I don’t know what does. 🙂

Neapolitan Oreo Fudge
 
Prep time
Cook time
Total time
 
Serves: 48
Ingredients
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • ¾ cup evaporated milk
  • 2 cups white chocolate chips
  • 1&1/2 teaspoons vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 8 Neopolitan Oreos, crushed
Instructions
  1. In a large saucepan over medium heat, stir together butter, sugar, and evaporated milk. Stirring constantly, bring mixture to a ROLLING boil. Boil and continue stirring constantly for 5 minutes.
  2. Remove from heat and immediately stir in white chips and vanilla until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in crushed Neopolitan Oreos until thoroughly mixed.
  5. Pour into a greased 9x13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
Notes
*Mixture yields 3 pounds. For a large batch, double all ingredients and boil for 8 minutes. Pour into two greased 9x13 inch pans. **To crush Oreos, you can use a food processor, or even easier, a quart freezer bag. I put the cookies in the bag, squeeze out any extra air, and step on them with my feet until the cookies are in tiny pieces. (This is a great job for the kids. My  daughter also likes to help out by squeezing the cookies in the bag after I crush them)!

Pin ItFollow Me on Pinterest

Comments

  1. Yum! I’ve never seen those Oreos. I must look for them…

  2. These oreos are new to us!!! Looks YUMMY! Thanks for coming to our “Strut Your Stuff Saturday.” We loved having you and hope you’ll be back next Saturday!  -The Sisters

Speak Your Mind

Rate this recipe: