Oreo Fudge is creamy, sweet, and loaded with chopped Oreos for incredible cookies-and-cream flavor. It’s an easy, no-bake recipe and no candy thermometer needed.
Author’s Notes
Why This Oreo Fudge Feels Like My Freshman Year
My mom was pretty strict about candy when I was growing up. We didn’t have it in the house very often, and Halloween was basically the only time we had it in the house.
So of course…I grew up with a giant sweet tooth, haha.
It actually took me until my freshman year of college to try a Cookies ’N’ Creme Hershey’s bar, and I truly thought I’d died and gone to heaven. I was obsessed. The creamy white chocolate with all those Oreo-like pops of chocolate? I could not get enough.
Let’s just say those candy bars deserved an honorary spot on my freshman fifteen roster.
Fast-forward to now and candy isn’t really part of my daily life anymore. But baking? Dessert? Always. So when I made this Oreo Fudge, it took me right back to those college days. It tastes just like that candy bar, only creamier and somehow even better. Honestly the best and easiest fudge I’ve ever made.
Oreo Fudge Ingredients
| Ingredient | Helpful Tip |
|---|---|
| White chocolate chips + butter | Use high quality white chocolate for the creamiest texture and the best flavor. Melt everything low and slow to avoid grainy fudge. |
| Sweetened condensed milk | Make sure it is full-fat and the classic kind, not evaporated milk. |
| Vanilla extract | Adds warmth and depth to the fudge. Stir it in after removing the pan from the heat for maximum flavor. |
| Oreos | No need to remove the filling. Chop the cookies coarsely so you get a mix of big and small pieces throughout. Save a few for sprinkling on top. |
| Salt | A small amount lifts the Oreo fudge’s sweetness and makes the Oreo flavor pop. |
How To Make Oreo Fudge
- Prep the pan: Line a square pan with parchment and leave an overhang.
- Chop cookies: Coarsely chop the Oreos.
- Melt mixture: Warm everything on low heat, stirring until smooth.
- Add flavor and cookies: Remove from heat, stir in vanilla, fold in Oreos.
- Set the fudge: Spread in the pan, top with crushed cookies, chill until firm, then cut.
Tips For Success
- Use a heavy-bottomed nonstick pan on low heat to prevent burning
- Prepare Pan: Choose 8×8 for thicker or 9×9 for thinner Oreo fudge; line with parchment or foil.
- Add extra crushed Oreos on top immediately after pouring. Allow time to set.
- Variation: For peppermint flavor, substitute with Mint Oreos and add peppermint extract like this Peppermint Fudge.
Quick Tip
How to Cut Clean Slices: Use a sharp knife warmed under hot water, then wiped dry before each pass. Press straight down instead of sawing. For extra clean edges, chill the fudge well before cutting.
Storage
I like this Oreo Fudge best within 1–2 days of making it since it does start to dry out after that.
To store longer, keep the fudge as a full block instead of cutting it. Wrap the block tightly, put in an airtight bag, and place it in the fridge or freezer for extended storage.
Once cut, tightly wrap individual pieces and store them at room temperature.
Use Leftover Oreos In These Recipes:
Desserts
Mini Oreo Cheesecakes
Desserts
Oreo Truffles
Desserts
Oreo Ice Cream Cake Recipe
Cookies
Chocolate Oreo Cookies
Oreo Fudge
Video
Equipment
- Parchment paper or aluminum foil
- Medium pan thick-bottomed, nonstick
Ingredients
- 4 tablespoons unsalted butter
- 3 cups white chocolate chips see note 1
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk see note 2
- 1 teaspoon vanilla extract
- 2 cups coarsely chopped Oreos 16 full Oreos, plus 2 additional Oreos for topping if desired
Instructions
- Line 8×8-inch pan with parchment/foil, leaving an overhang for easy removal. Cut butter into tablespoons. Coarsely chop the Oreos.
- Melt butter, white chocolate, salt, and sweetened condensed milk together in a thick-bottomed, nonstick pan on the lowest heat setting. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.
- Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.
- Pour mixture into prepared pan. Using a spatula sprayed with cooking spray, smooth fudge into an even layer. Crush remaining 2 Oreos and sprinkle over top, pressing them gently into the surface. Cover and refrigerate for 3–5 hours, or until the fudge is set and firm.
- Lift the fudge out using the parchment overhang. Cut into small pieces with a sharp knife warmed under hot water and dried.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I can’t find white chocolate chips, can I use white chocolate bars? If so, how many ounces?
Yes! 500 grams of white chocolate!