OREO Spicy Mexican Fudge
Prep time10 min
Total time3hr 10min
ServingsMakes 36 servings.
Ingredients
- 1 pkg. (12 oz.) semi-sweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- ½ tsp. vanilla
- ½ tsp. ground red pepper (cayenne)
- 20 OREO Cookies, chopped
Preparation
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Microwave chocolate chips and milk in microwaveable bowl on HIGH 1 min.; stir. Microwave an additional 20 sec. or until chips are completely melted and mixture is well blended. Stir in vanilla and pepper.
- Reserve 1/2 cup chopped cookies; stir remaining chopped cookies into chocolate mixture. Spread onto bottom of prepared pan.
- Sprinkle with reserved chopped cookies; press gently into fudge to secure.
- Refrigerate 3 hours or until firm. Use foil handles to remove fudge from pan before cutting to serve.
Recipe Tips
- Note
This creamy fudge can be refrigerated up to 5 days before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 160 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 3g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 85mg | |
| Carbohydrate 23g | |
| Dietary fiber 0g | |
| Total sugars 18g | |
| Protein 1g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
