Oreo Fudge

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Oreo Fudge is rich, creamy, and full of Oreo chunks for the best cookies and cream flavor!

Prep Time15

Cook Time10

Chilling Time3

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: oreo fudge

Servings: pieces

Author: Chelsea Lords

Cost: $6.72

Equipment

8 x 8-inch baking pan
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

US - Metric

Instructions

Line 8x8-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.

Video

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.

Storage: This fudge is best within 1–2 days. For longer storage, keep it as a tightly wrapped block in the fridge or freezer. Once cut, wrap pieces individually and store at room temperature.

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