Birthday Cake Oreo Fudge

In honor of Oreo's birthday today, I really felt like I needed to make this fudge. At my house we don't discriminate celebrating birthdays just because they don't happen to belong to a human being. 

My cute bloggy friend Dorothy at Crazy for Crust posted this a few weeks back and I went out that very day and bought the birthday cake Oreos.  (I'll be honest, I was just waiting for an excuse to buy some.  More than happy to oblige, I'm sure.)

I decided to use a 2-ingredient fudge as my base because... welp, I was feeling lazy, but I followed her main idea.

This fudge is crumbly and incredibly sweet but only takes about 5 minutes to whip up.  The benefit to one piece being PLENTY is that you have lots to share.


When you cut this fudge, the Oreos and sprinkles make a huge mess...  If you are worried about that you can omit the Oreos on top (add about 5 more to the batter) and just sprinkle with jimmies.

Happy Birthday Oreo!!

Birthday Cake Oreo Fudge

Recipe inspired by: Crazy for Crust

2 Ingredient Fudge Recipe from: Food.com

-1 bag high quality white chocolate chips  (I like Callebaut)

-1 can Pillsbury Funfetti frosting (Only use 3/4 of the can or your fudge will set too soft!)

-20 Birthday cake Oreos, divided
-Sprinkles 

Crush 10 of your Oreos with a rolling pin.  (You don't want to pulverize them, chunks are good.)

Melt the chocolate chips in a microwave safe bowl, at 50% power, stirring every 30 seconds until smooth.  It will probably take 1 1/2 to 2 minutes total.

Melt the frosting until pourable- about 30 seconds.  Stir in confetti sprinkles that come with the frosting. 

Mix together the white chocolate and 3/4 of the can of frosting until combined.  Mix in crushed Oreos, then pour into a greased 8x8 inch pan.  This fudge mixture is thick so feel free to use a spatula on top to push it down well.

Top with about 8 broken oreo cookies (just break them with clean hands and sprinkle on top).  Then top with 2 Oreo cookies completely pulverized (I use my food processor but you can just crush in a baggie with a rolling pin if you prefer.)

Sprinkle with jimmies if desired.

Move to the refrigerator to set until firm.  If you leave it overnight it is easier to cut and remove from the pan.