Chocolate Frosting Fudge is a rich and indulgent treat that combines chocolate chips and frosting with crushed Mint Oreos and Andes mints. This easy recipe takes just 15 minutes of hands-on time and creates creamy fudge loaded with minty chocolate flavor that’s perfect for holiday cookie trays and gift boxes.
Mint Chocolate Frosting Fudge
What makes this recipe so easy is using a container of frosting as a shortcut. It gives the fudge an incredibly smooth texture without any complicated candy-making techniques. The combination of mint Oreos and Andes mints makes every bite taste like a fancy peppermint chocolate dessert, and it looks beautiful with all those cookie pieces on top.
Ingredients & Equipment
- Milk chocolate chips
- Chocolate frosting
- Mint Oreo cookies
- Andes mint chips or chopped Andes mints
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- 8×8-inch baking pan
- Aluminum foil
- Microwave safe bowl
- Spoon or spatula for stirring and folding
Step By Step Directions
This recipe makes 48 servings. It takes 15 minutes of prep time.
Step 1. Use foil to line an 8×8 pan. (Foil makes it easy to lift your fudge out once it’s ready to cut. You can also use parchment paper.)
Step 2. Put the chocolate chips in a bowl and microwave for 1 minute at 50% power. Stir and microwave again for 30 seconds. Repeat until chocolate chips are melted.
Step 3. Remove the lid and foil seal from the top of the frosting can. Then heat in the microwave at 50% power for 30 seconds or until you can pour the frosting.
Step 4. Pour the frosting into the melted chocolate. Mix together until smooth and creamy.
Step 5. Fold in half of the chopped Oreos and half the mint chips.
Step 6. Pour the mixture into the foil-lined pan.
Step 7. Sprinkle with the remaining cookies and mint chips. Press them gently into the surface.
Step 8. Allow to cool completely or refrigerate for approximately 30 minutes until completely cooled.
Step 9. Lift fudge from pan and cut into squares. This recipe typically yields 48 smaller sized pieces of fudge.
Variations
- Use vanilla frosting and white chocolate chips for a white chocolate mint version
- Try regular Oreos instead of mint Oreos for a cookies and cream fudge
- Skip the mint chips and use chopped peanut butter cups for chocolate peanut butter fudge
- Use dark chocolate chips and dark chocolate frosting for a more intense chocolate flavor
- Add crushed candy canes instead of Andes mints for a different peppermint touch
- Try golden Oreos with caramel chips for a completely different flavor profile
- Mix in chopped nuts like walnuts or pecans along with the Oreos
Leftovers & Storage
Store Chocolate Frosting Fudge in an airtight container in the refrigerator for up to two weeks. Keep layers separated with parchment paper to prevent sticking. You can also freeze it for up to three months, making it perfect for making ahead during the busy holiday season.
Tips & Tricks
- You can also make this with just mint Oreo cookies or just Andes mints if you only have one.
- Use 50% power in the microwave to melt chocolate gently and prevent burning
- Stir well between microwave intervals to ensure even melting
- Make sure to heat the frosting so it’s pourable – cold frosting won’t mix smoothly with the chocolate
- Chop the Oreos into chunks, not crumbs, so you get nice cookie pieces throughout
- Press the toppings gently into the surface so they stick when you cut the fudge
- Let the fudge set completely before cutting – patience here gives you cleaner squares
Recipe FAQs
Can I use a different flavor of frosting? Yes! Vanilla, cream cheese, or even peanut butter frosting would work. Just make sure it’s a standard 16 oz container and heat it until it’s pourable.
What if I don’t have mint Oreos? Regular Oreos work perfectly fine. You’ll still get that cookies and cream flavor, just without the mint. The Andes mints will still give you plenty of mint flavor.
Why do I need to use 50% power in the microwave? Lower power melts the chocolate more gently and evenly, which prevents it from seizing up or burning. It takes a little longer but gives you much better results.
Can I make this without Andes mints? Absolutely! You can skip them entirely for plain cookies and cream fudge, or substitute mini chocolate chips, chopped candy bars, or crushed candy canes.
How do I know when the fudge is set enough to cut? The fudge should feel firm to the touch and not stick to your finger when you press it gently. After 30 minutes in the fridge, it should be ready to cut.
Can I double this recipe? Yes! Use a 9×13-inch pan instead of an 8×8-inch pan. All the timing and temperatures stay the same, you’ll just have more pieces of fudge.
More Christmas Fudge Recipes
- Fantasy Fudge
- Peppermint Fudge
- Chocolate Caramel Fudge
- Easy Chocolate Fudge
- Christmas Fudge
- White Chocolate Fudge
- Maple Fudge
- Christmas Peanut Butter Fudge
Mint Oreo Fudge
Ingredients
- 2 cups milk chocolate chips
- 1 container chocolate frosting (16oz)
- 12 Mint Oreo cookies chopped
- 1 cup Andes mint chips/chopped Andes mints
Instructions
- Use foil to line an 8x8 pan. (Foil makes it easy to lift your fudge out once it's ready to cut.)
- Put the chocolate chips in a bowl and microwave for 1 minute at 50% power. Stir and microwave again for 30 seconds. Repeat until chocolate chips are melted.
- Remove the lid and foil seal from the top of the frosting can. Then heat in the microwave at 50% power for 30 seconds or until you can pour the frosting.
- Pour the frosting into the melted chocolate. Mix together until smooth and creamy.
- Fold in half of the chopped Oreos and half the mint chips.
- Pour the mixture into the foil-lined pan.
- Sprinkle with the remaining cookies and mint chips. Press them gently into the surface.
- Allow to cool completely or refrigerate for approximately 30 minutes until completely cooled.
- Lift fudge from pan and cut into squares. This recipe typically yields 48 smaller sized pieces of fudge.
Notes
Nutrition
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