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Cake Batter Cookies ‘n’ Cream Fudge

I’ve been wanting to make cake batter fudge, and I’ve been wanting to make cookies ‘n’ cream fudge. What would be the smart move here? Combining the two and making cake batter cookies ‘n’ cream fudge, of course! Inspired by Birthday Cake Oreos (I used them all up making this fudge, so I promise I’m done using them in recipes for awhile), these two flavors taste great mixed together in cookie form and fudge form as well.

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Dustin proclaimed this to be the best fudge he’s ever had and demanded I make fudge more often. I could very easily honor that request because this recipe is a super simple, no-bake recipe that is fast to make (minus chilling time in the fridge), although knowing me, I’ll have to add some clever spin to it to keep things fresh.

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Someone at work asked Dustin if it was his birthday, which made me realize this would be the perfect things to make for someone’s birthday without having to invest too much time in the kitchen. And nobody will care because it tastes that good!

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Cake Batter Cookies ‘n’ Cream Fudge

yields 1 8″x8″ pan

  • 2 1/2 cups white chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • 1/2 cup cake mix
  • 2 teaspoons vanilla extract
  • 1/2 cup sprinkles, divided
  • 1 cup crushed {Birthday Cake} Oreos
  1. Line an 8″x8″ pan with aluminum foil, leaving foil hanging over the edges.
  2. Melt white chocolate chips according to package instructions.
  3. Add in sweetened condensed milk, cake mix, vanilla extract, and half of the sprinkles. Mix until smooth and uniform.
  4. Fold in crushed Oreos.
  5. Pour into pan and spread into all corners.
  6. Top with remaining sprinkles.
  7. Cover with aluminum foil and allow to cool in the fridge for at least 4 hours or until completely firm.
  8. Using the aluminum foil “handles” you left over the edge of the pan, remove the fudge from the pan and use a sharp knife to slice into pieces of desired size.

Here’s your daily dose of Bonnie.

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