Oreo Fudge

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Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors.

A stack of Oreo Fudge pieces.

Why We Love This Oreo Fudge

  1. Best Flavor: Mirrors Oreo’s creamy center with crunchy cookie bits.
  2. Perfect Texture: Smooth fudge with contrasting Oreo crunch.
  3. Balance: Salt offsets sweetness for harmony.
  4. Simple to Make: Easy prep with common ingredients.
  5. Holiday Gifting: Perfect to gift during the holidays.

Combining and melting the ingredients; stirring in the chopped Oreos.

Oreo Fudge Ingredients

  • White Chocolate Chips: Opt for quality brands (e.g., Ghirardelli®, Guittard®) for better flavor.
  • Butter: Unsalted for creamy texture and salt control.
  • Salt: Enhances flavors and balances sweetness.
  • Sweetened Condensed Milk: Full fat required for proper Oreo Fudge consistency.
  • Oreo Cookies: Or any off-brand chocolate sandwich cookies work!


For the Oreos cookie addition, there is no need to remove the cream filling! Coarsely chop the Oreos for the best texture.

Cookies added into the mixture.

How To Make Oreo Fudge

  1. Prepare: Line pan, chop Oreos with filling.
  2. Melt: Combine white chocolate, butter, and condensed milk on low heat.
  3. Mix: Off heat, add salt and Oreos.
  4. Pour: Into pan, top with Oreos (optional).
  5. Chill: Refrigerate, cut, and serve.

Fudge spread into the pan; topped with additional crushed Oreos.

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 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.

Stack of three pieces of the dessert.


  • Room Temperature: Store in an airtight container for up to 1 week.
  • Refrigerate: Keep in an airtight container; enjoy within 2 weeks for best texture.
  • Freeze: Wrap in plastic, then foil, and place in an airtight container; freeze up to 3 months. Thaw in fridge.

More Oreo Recipes

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Oreo Fudge

5 from 1 vote
Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors.
Stack of three pieces of the dessert.
Print Recipe

Oreo Fudge

Stack of three pieces of the dessert.
5 from 1 vote
Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors.
Course Dessert
Cuisine American
Keyword oreo fudge
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings 36 pieces
Chelsea Lords
Calories 183kcal
Cost $6.72


  • 4 tablespoons unsalted butter
  • 3 cups white chocolate chips (Note 1)
  • 1/4 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (Note 2)
  • 1 teaspoon pure vanilla extract
  • 2 cups coarsely chopped Oreo cookies (~16 full Oreos)
  • Optional: 2 additional Oreos, crushed


  • PREP: Line 9x9-inch pan with parchment/foil, leaving an overhang for easy removal. (Note 3.) Cut butter into tablespoons. Coarsely chop 2 cups of Oreos.
  • COMBINE: 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.
  • ADD FLAVOR: Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.
  • CHILL: 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.
  • SERVE: Lift fudge out of the pan using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
  • STORAGE: Store Oreo Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.


Recipe Notes

Note 1: Use high-quality chocolate for better Oreo Fudge taste; recommended brands: Ghirardelli® and Guittard® (not sponsored).
Note 2: Use full-fat sweetened condensed milk, NOT evaporated milk.
Note 3:  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.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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