Home > Desserts > Oreo Fudge Oreo Fudge December 1, 2020 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors. Why We Love This Oreo Fudge Best Flavor: Mirrors Oreo’s creamy center with crunchy cookie bits. Perfect Texture: Smooth fudge with contrasting Oreo crunch. Balance: Salt offsets sweetness for harmony. Simple to Make: Easy prep with common ingredients. Holiday Gifting: Perfect to gift during the holidays. 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! QUICK TIP For the Oreos cookie addition, there is no need to remove the cream filling! Coarsely chop the Oreos for the best texture. How To Make Oreo Fudge Prepare: Line pan, chop Oreos with filling. Melt: Combine white chocolate, butter, and condensed milk on low heat. Mix: Off heat, add salt and Oreos. Pour: Into pan, top with Oreos (optional). Chill: Refrigerate, cut, and serve. 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. STORAGE 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 Oreo Ice Cream Cake Oreo Balls Icebox Cake Oreo Fluff Mini Oreo Cheesecakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Fudge 5 from 1 vote - Review this recipe Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors. SAVE TO RECIPE BOX Print Recipe Oreo Fudge 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 10 minutes minutes Chilling Time 3 hours hours Total Time 3 hours hours 25 minutes minutes Servings 36 pieces Chelsea Lords Calories 183kcal Author Chelsea Lords Cost $6.72 Ingredients▢ 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 US - Metric USMetric InstructionsPREP: 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. Video Recipe NotesNote 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 FactsCalories: 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. DID YOU MAKE THIS RECIPE? 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.
