Chocolate Covered Oreo Fudge

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Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed up Oreo® cookies. It’s a true chocolate lover’s dream!

Easy fudge is the best, especially during the craziness of the holidays! Try this caramel Microwave Fudge, S’mores Fudge, or Tiger Butter Fudge next!

 

A stack of Chocolate-Covered Oreos Fudge pieces on a plate.

Chocolate-Covered Oreo Fudge

As simple as they are, Chocolate-Covered Oreos have and will always be one of my favorite holiday treats. Oreo balls are another holiday favorite of mine (and my boys!).

So today I’m channeling those flavors into a new favorite fudge recipe — Chocolate-Covered Oreo Fudge! It’s essentially a chocolate-covered Oreo in rich and creamy fudge. Perfect for the holidays, perfect for the chocolate lover! Can you see me smiling as I type this sentence?!

A pile of roughly chopped Oreos, which will be part of this fudge recipe.

Oreos

I use regular Oreos for this fudge — and there is no need to remove the cream filling!

Simply chop up the Oreos with a sharp serrated knife and they’re ready for this fudge.

We don’t want the Oreos blended or too finely chopped; the chunks of cookie throughout the fudge give it great texture and crunch.

Process shots: Heat the butter and condensed milk; add chocolate; melt over low heat; add salt and vanilla; stir until smooth; add chopped cookies.

Chocolate-Covered Oreo Fudge Tips

  • Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your fudge will be.
  • Line the pan. To ensure the fudge will come out of the pan nicely, be sure to line the pan with parchment paper or foil.
  • Use sweetened condensed milk. It’s easy to pick evaporated milk or a similar product by mistake but only sweetened condensed milk works in this fudge recipe. Be sure to get the full-fat variety and avoid sugar-free cans. I personally love Eagle Brand’s® (again, not sponsored).

Overhead view of the fudge all mixed and melted, ready to be spread into a pan.

Variation Ideas

  • Different chocolate flavor: Replace the milk chocolate with semi-sweet chocolate chips or dark chocolate chips. Alternatively, use a blend of a few different types of chips — half semi-sweet, half milk, etc.
  • White chocolate Oreo fudge: Replace the milk chocolate chips with white chocolate chips.

Swap out the Oreo cookie flavor!

  • Peppermint Oreo fudge: Replace the vanilla extract with 1 teaspoon pure peppermint (not mint) extract and use Mint Oreos instead.
  • Lemon Oreo fudge: Replace the milk chocolate chips with white chocolate chips, add 1 teaspoon lemon extract, and use Lemon Oreo cookies.
  • Dark chocolate: Replace the milk chocolate chips with dark chocolate chips and use Dark Chocolate Oreos in place of the regular Oreos.
  • Double chocolate: Replace the regular Oreos for chocolate Oreos.
  • Get creative! Check out all the other Oreo cookie flavors here and come up with your own fudge creations!

Views of the fudge spread into the lined pan and then with Oreo crumbs sprinkled on top.

Chocolate-Covered Oreo Fudge Cooking Notes

  • Use a heavy-bottomed nonstick pan to keep from burning the fudge mixture.
  • Keep the heat on the lowest setting. Although it takes longer this way, low heat ensures the mixture doesn’t heat too quickly or unevenly–which causes burning.
  • Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the mixture, making sure to scrape the bottom as often as possible while the ingredients are melting.
  • Remove from heat quickly. As soon as all the ingredients are melted, immediately remove the fudge from the heat. Work quickly to get the mixture into the prepared pan to keep from overheating the ingredients.
  • Add crushed Oreos on top. Add the Oreo crumbs to the top of the fudge soon after transferring the fudge to the pan to be sure the crumbs will stick.

Close-up view of Chocolate-Covered Oreo Fudge pieces.

QUICK TIP

We love Chocolate-Covered Oreo Fudge best straight out of the fridge; it’s so delicious chilled! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly.

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Chocolate-Covered Oreo Fudge

0 from 0 votes
Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed Oreo cookies. It's a true chocolate lover's dream!
Print Recipe

Chocolate-Covered Oreo Fudge

0 from 0 votes
Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed Oreo cookies. It's a true chocolate lover's dream!
Course Dessert, Snack
Cuisine American
Keyword Chocolate Covered Oreo Fudge
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Servings 36 pieces
Calories 80kcal
Cost $6.12

Ingredients

  • 4 tablespoons (56.5g) unsalted butter
  • 3 cups (500g) milk chocolate chips highest quality possible (See Note 1)
  • 1 can (14 oz.; 396g) sweetened condensed milk (full-fat, NOT evaporated milk)
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 cups (183g) coarsely chopped Oreos (18 full regular Oreos)
  • 4 Oreos crushed for topping, optional

Instructions

  • PREP: Line an 8x8-inch or 9x9-inch pan for thicker fudge (or 11x7-inch pan for thinner fudge) with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this or you probably won't be able to get the fudge out looking very nice. (The fudge photographed was made in an 8x8-inch pan.) Cut the butter into 1-tablespoon-sized pieces. Coarsely chop the Oreos to get 2 cups. Separately, crush 4 Oreos by adding to a bag and pounding with a rolling pin or meat mallet. Set aside for the topping.
  • COMBINE: In a thick-bottomed, nonstick pan, add in the butter, chocolate chips, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
  • ADD FLAVOR: As soon as the butter and chocolate chips are melted, remove the pan from heat. Stir in the salt and vanilla extract; mix well. Add in the 2 cups chopped Oreos and gently mix to combine and incorporate the cookies into the fudge.
  • CHILL: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and smooth the fudge into one even layer with a smooth even top. Sprinkle the crushed Oreos on top and gently press into the fudge. Cover and refrigerate for 4-8 hours or until fudge is firm.
  • SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich!
  • STORAGE: Chocolate-Covered Oreo Fudge is best stored in an airtight container in the fridge and enjoyed right out of the fridge. If it's left out of the fridge for long, the fudge becomes crumbly. Leftover fudge will stay good 1-2 weeks in an airtight container in the fridge, but we like it best within 2-3 days.

Video

Recipe Notes

Note 1: Milk chocolate is our favorite for this Chocolate-Covered Oreo Fudge, but it's very rich! Use semi-sweet or dark chocolate for a more bitter (less sweet) tasting fudge, or use half semi-sweet and half milk chocolate. My favorite chips to use are Ghirardelli® or Guittard®. The higher the quality of chocolate, the tastier your fudge will be!

Nutrition Facts

Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 83mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 41IU | Calcium: 4mg | Iron: 1mg

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