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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.
Course Dessert
Cuisine American
Keyword oreo fudge
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 3 hours
Servings 36 pieces
Calories 183kcal
Author Chelsea Lords
Cost $6.72


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


  • 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.



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.


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