The easiest ever crock pot fudge recipe. This Cookies and Cream Slow Cooker Fudge is the perfect homemade gift, packed with chocolate and condensed milk. Simple and delicious.
Yes my friends, it’s almost that time of year. The time when the festive season thoughts start to creep in. I know, Christmas in the shops already blah blah. It is a bit much. But, with me being an obsessive planner, in a few weeks, when Halloween is over, my festive lists will start.
Last year I made piles of Slow Cooker Fudge to give as gifts, for teachers, friends, our long suffering postman. It is so super easy and really impressive when packaged up in pretty cellophane bags. The children absolutely loved helping me make it (and test it).
This Cookies and Cream Slow Cooker Fudge recipe is definitely on my festive food planning list! What will you be making this winter?
Tips for making the Cookies and Cream Slow Cooker Fudge Recipe:
- Depending on your particular slow cooker, this may take less time. As soon as it is thick and silky smooth looking, it’s ready.
- Make sure that you do use baking paper (or parchment as it’s sometimes called) to line the tin. (I like this one, available on Amazon: Bacofoil Baking Parchment.)
- Use a fairly small dish to get a nice, deep fudge. (I like this one, available on Amazon: Masterclass 23cm Tin.)
- You can add extra flavourings if you’d like, like this amazing vanilla extract (it’s THE best!).
Watch how to make the Cookies and Cream Slow Cooker Fudge Recipe:
How to make the Cookies and Cream Slow Cooker Fudge Recipe:
Cookies and Cream Slow Cooker Fudge
- 400 g White Chocolate
- 397 g Tin Carnation Condensed Milk
- 128 g box of Maryland Thins Milk And Dark Chocolate Cookies
- Pop the chocolate (broken into chunks) and the condensed milk to the slow cooker.
- Cook on LOW for 40 minutes, stirring every 10 minutes.
- Add half of the box of cookies, crumbled into small chunks.
- Pour into a pan lined with baking paper and smooth out the top.
- Press the remaining cookies, broken into pieces into the top.
- Refrigerate overnight and then cut into chunks.