Mint Oreo Fudge with Kraft Chocolate Marshmallow Bits


Every couple of weeks, I like to send my husband (the mathematics teacher) to school with a treat for his students as a reward for good behavior. I often end up making Oreo fudge, as that seems to be their favorite. This time I mixed things up a bit by making it not only mint flavored but also by adding chocolate marshmallow bits. The trick to keeping the marshmallow bits from melting is freezing them for at least one hour before adding them into the fudge mixture at the last moment. They add a squishy, soft texture to the creamy fudge, and the chocolate marshmallow flavor is a perfect compliment to the Mint Oreo.

Prep time
Cook time
Total time
Serves: 48
  • ¾ cup butter (1 & ½ sticks)
  • 3 cups white sugar
  • 5 oz. can evaporated milk (3/4 cup)
  • 12 oz. white chocolate chips (2 cups)
  • 1 teaspoon pure vanilla extract
  • 7 oz. jar Marshmallow Creme
  • 12 crushed Oreos**
  • 1 cup Kraft Chocolate Marshmallow Bits, frozen
  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 chocolate chips and vanilla extract until mixture is smooth.
  3. Quickly stir in marshmallow creme until no lumps remain.
  4. Stir in crushed Oreos until thoroughly mixed, followed by the frozen Marshmallow Bits.
  5. Pour into a greased 9×13 inch pan. Let cool four hours on shelf or almost 2 hours in refrigerator before cutting.
*Mixture yields 3 pounds. For a large batch, double all ingredients and boil for 8 minutes. Pour into two greased 9×13 inch pans or on large greased sheet pan.


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