Oreo Fudge

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Easy one-pan Oreo Fudge starts with a decadent white chocolate base and is loaded with crushed up Oreo® cookies. The white chocolate takes on the taste of the Oreo creme filling and the cookies are rippled throughout, adding a nice bit of crunch to this creamy fudge.

Simple fudge recipes are the best, especially during the craziness of the holidays! Try this caramel Microwave Fudge, Tiger Butter Fudge, or layered Peppermint Fudge next!

A stack of Oreo Fudge pieces.

Oreo Fudge

After sharing this Chocolate-Covered Oreo Fudge, I knew I had to make a “true” cookies and cream fudge with white chocolate. While I do love white chocolate, it’s not my first pick– but in this fudge it is divine. It tastes like the creme filling of an Oreo cookie and even with the crunchy cookies rippled throughout the fudge, this fudge practically melts in your mouth.

It’s got the perfect contrast of flavors with the chocolatey cookies and the white chocolate chips. It’s sweet, rich, and a unique holiday treat. 

Process shots: Combining and melting the ingredients; stirring in the chopped Oreos.

Oreo Fudge Ingredients

  • White chocolate chips: Use good-quality chocolate chips; my favorites are Ghirardelli® and Guittard® (not sponsored). The better the chocolate, the better the fudge flavor
  • Butter: The butter gives this fudge an amazingly creamy and smooth texture. Use unsalted butter to perfectly control the amount of salt added.
  • Fine sea salt: The salt balances flavors and sweetness.
  • Sweetened condensed milk: Be sure to use regular sweetened condensed milk (not low fat, not sugar-free, and not evaporated milk) for this fudge recipe to work properly.
  • Regular Oreo cookies: Or any off-brand chocolate sandwich cookies work! Avoid double-stuffed cookies or flavored Oreo cookies– unless that’s what you’re going for!

QUICK TIP

For the Oreos cookie addition, there is no need to remove the cream filling! Chop up the whole Oreos with a sharp knife (serrated if you have one). Avoid blending or chopping the Oreos too finely, because the chunks of cookie give this fudge such a great texture!

Overhead view of the cookies added into the fudge mixture.

Oreo Fudge Notes

  • Thick or thinner fudge: For slightly thicker fudge, use an 8×8-inch pan and for a little bit thinner fudge pieces, use a 9×9-inch pan. These photos show the fudge in a 9×9-inch pan.
  • Line the pan: To make sure the fudge will come out of the pan nicely, be sure to line the pan with parchment paper or foil.
  • Top the fudge with more Oreos: I like to crush two or three additional cookies to sprinkle on top of the fudge. Add immediately after putting the fudge into the pan so they’ll stick better.
  • Allow time for the fudge to set up: This fudge takes a few hours to set up and harden enough to eat, so be sure to set aside enough time if you’re serving this fudge to guests or bringing it to an event.
  • Make peppermint Oreo fudge: For a fun flavor twist, use Mint Oreos instead of regular Oreos and add 1/2 teaspoon pure peppermint extract instead of vanilla extract.

QUICK TIP

We want the crushed Oreo topping to be chopped much finer than the cookies that are stirred into the fudge. Evenly crush the cookies with a mini food processor or a small blender. If you don’t have a food processor or blender, add the Oreos to a large plastic bag, seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

Images of the fudge spread into the pan; topped with additional crushed Oreos.

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.

Close-up image of a stack of three pieces of Oreo Fudge.

QUICK TIP

We love Oreo Fudge 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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Oreo Fudge

Easy one-pan Oreo Fudge starts with a decadent white chocolate base and is loaded with crushed up Oreo® cookies. The white chocolate takes on the taste of the Oreo creme filling and the cookies are rippled throughout, adding a nice bit of crunch to this creamy fudge.
Print Recipe

Oreo Fudge

Easy one-pan Oreo Fudge starts with a decadent white chocolate base and is loaded with crushed up Oreo® cookies. The white chocolate takes on the taste of the Oreo creme filling and the cookies are rippled throughout, adding a nice bit of crunch to this creamy fudge.
Course Dessert
Cuisine American
Keyword oreo fudge
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Servings 36 pieces
Calories 183kcal
Cost $6.72

Ingredients

  • 4 tablespoons (56.5g) unsalted butter
  • 3 cups (500g) white chocolate chips highest quality possible (See Note 1)
  • 1/4 teaspoon fine sea salt
  • 1 can (14 oz.; 396g) sweetened condensed milk (full-fat, NOT evaporated milk)
  • 1 teaspoon pure vanilla extract
  • 2 cups (185g) coarsely chopped Oreo cookies (~16 full Oreos)
  • 2 additional crushed Oreos for topping, optional

Instructions

  • PREP: Line a 9x9-inch pan with parchment paper, leaving an overhang for easy removal (or line with foil). (See Note 2.) Do not skip this step or you probably won't be able to get the fudge out looking very nice. Cut the butter into 1-tablespoon-sized pieces. Coarsely chop the Oreos to get 2 cups. Separately, crush 2 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, heat the butter, white chocolate chips, salt, 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, condensed milk, and white chocolate chips are melted, remove the pan from heat. Stir in the 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 3-5 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: Oreo Fudge is best stored in an airtight container in the fridge and enjoyed cold. If it's left out of the fridge for long, the fudge becomes dry. 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: High-quality chocolate makes such a difference in the taste of this Oreo Fudge. My favorite brands are Ghirardelli® and Guittard® (not sponsored).
Note 2:  For thicker fudge, use an 8x8-inch pan; photos in the post show a 9x9-inch pan.

Nutrition Facts

Calories: 183kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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