1 cup sugar ▢1/2 cup heavy whipping cream ▢1/2 tsp salt ▢1/2 cup butter ▢1 bag white chocolate chips ▢7 oz Marshmallow Fluff ▢1/2 cup Andes Peppermint Crunch Bits ▢10-12 Oreo (we used the holiday Oreo with red filling) crushed


Step - 1

In a 9-by-9-inch pan, place the parchment paper to begin. This prevents any stickiness of the fudge to the pan.

In a large bowl, combine the white chocolate morsels and marshmallow fluff.  

Step - 2

Melt the butter, sugar, heavy cream, and salt in a saucepan over medium heat until the mixture begins to simmer. The cooking time is five minutes.  

Step - 3

Using a mixer, combine the hot substance with the chocolate pieces until the mixture is smooth and creamy.  

Step - 4

Combine all of the pulverized Oreo and half of the peppermint Crunch Bits by folding. Transfer to a pan. 

Step - 5

The remaining peppermint crunch pieces should be sprinkled on top. Apply some pressure downwards. Refrigerate for three to five hours to allow it to congeal. I hope you enjoy it!  

Step - 6

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