Microwave Cookies and Cream Fudge

Step 1

In a microwave-safe bowl, combine your white chocolate, water, and butter. Microwave until melted, about 2-3 minutes (this will depend on your microwave, so check on it after 2 minutes).

Step 2

Remove from microwave and stir to fully blend everything together. Transfer this mixture to a large bowl if the one you used originally was small.

Step 3

Add the sugar-free pudding mix and stir for about one minute. It will come together as your stir. Don't worry that it seems really slimy at this point- trust the process!

Step 4

Add the powdered sugar and mix with a silicone spatula until it is all fully dissolved. The mixture should be much thicker at this stage.

Step 5

Finally, add in the protein powder and break up your Oreo on top. Mix it all together until there is no powder left.

Step 6

Line an 8x8 baking tray with parchment paper or foil, and add your mixture. Using a spatula, press the mixture down so it covers the entire tray. Don't worry if it's not perfectly smooth!

Step 7

Refrigerate the mixture for about 2 hours. At minimum, you want to give it one hour, but I found the texture better after 2 (you can also let it sit overnight).

Step 8

Remove the fudge from the fridge, then remove the parchment paper and return the entire block of fudge into the dish with the smooth side up.

Step 9

Use a butter knife to slice into 16 total pieces, or as many as you'd like, and enjoy! Keep these covered and stored in the fridge to enjoy throughout the week.