Ingredients

The following ingredients have 4 Servings
  • 1 cup sugar (approx. 200g)
  • ⅓ cup water (approx. 2.8 oz)
  • 1 stick butter (sliced, room temperature)
  • 2 cups white chocolate chips (12 ounces)
  • 1 cup dry milk powder (100 grams)
  • 1 teaspoon vanilla extract
  • 15 chocolate sandwich cookies (Oreos or Goodie Girl cookies if gluten-free, chopped)
  • 2 chocolate sandwich cookies (finely chopped, garnish)

Instruction

  • Add the sugar and water to the instant pot and mix well.
  • Secure the lid, close the pressure valve, and cook for 11 minutes at high pressure.
  • Quick-release pressure.
  • Add the room temperature butter slices, white chocolate chips, milk powder, and vanilla extract to the pot and quickly stir until well combined. 
  • Add the 15 chopped cookies and fold them in until combined. 
  • Pour the mixture into a parchment-lined 8x8 inch pan with 1-inch overhang of parchment and smooth it out with a spatula if needed. Top with the remaining 2 chopped cookies. 
  • Let the fudge cool down on a wire rack (white chocolate cools down quickly, this should take about 5-10 minutes), then put it in the fridge for 3 hours to set.
  • Lift from the pan using parchment then cut into small squares.
  • Store fudge in an air-tight container in the fridge for 2-3 weeks, or in the freezer for a few months.