This fudge recipe needs just one pot and is so simple to make. What could be better than your favorite cookie added into smooth white chocolate fudge? Oreo Fudge will be your new favorite treat.
As popular as this layered Oreo dessert is, and this Oreo mug cake, we knew this Oreo fudge would be the next best thing!
It’s no secret that we love chocolate! When you think chocolate cookie, I think everyone goes straight to Oreos, right? That’s why I love chopping them up to add to whipped mousse or making a fantastic Oreo cheesecake dip!
If you aren’t the biggest fan of chocolate, feel free to pull out the Biscoff cookies to make your own Biscoff truffles or crumble them into their own pan of Biscoff fudge.
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Why You’ll Love This Recipe
- Use pantry ingredients: Especially when you are getting ready for the holidays, this ingredient list is made from items you already have in the pantry.
- Make-ahead recipe: Fudge freezes beautifully, so you can keep it in the freezer for surprise gatherings (or just get ahead of your to-do list).
- Kids can help: If your kids are older, they can help stir at the stove. Younger kids will love pressing cookies into the fudge and it’s soft enough to cut with a plastic knife.
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Oreos – This classic cookie is known for its contrasting cream and chocolatey cookie. I suggest name brand here.
- White Chocolate Chips – Any brand will do here. Pick one that you enjoy the flavor of on its own.
- Sweetened Condensed Milk – This thickened milk has sugar added and is the perfect way to sweeten our fudge.
- Powdered Sugar – Fluffy sugar gives the fudge just the right bite!
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Cookies – not a fan of chocolate? Use any cookie here! Nilla wafers, animal crackers, Biscoff, shortbread…
- Chocolate – especially if switching your cookies out to non-chocolate options, why not swap in milk chocolate chips?
Equipment
I like to use an 8×8 baking pan. You will want to line it with a parchment paper “sling” to be able to easily remove the fudge.
How to Make Oreo Fudge with Condensed Milk
This is a quick recipe, so measure everything out before beginning, and make sure you will have the time to keep a watchful eye on the stove.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1. Crush the cookies. Add the Oreos to a bag and crush with a rolling pin or chop on a cutting board with a knife (Image 1).
Tip: Always line your pan with parchment paper that overhangs the edges. This will allow you to lift the entire pan of fudge out at once for easy cutting!
STEP 2. Turn up the heat. Add the remaining ingredients to a saucepan and heat gently while stirring occasionally (Image 2). Make sure not to burn the fudge!
STEP 3. Cookie crunch. Stir the chopped Oreos into the fudge (Image 3).
Tip: This is a great tip for both cookies and fudge. Save some cookies back to press gently into the top of the fudge. This way you ensure there are Oreos on top rather than trusting the stirred-in ones to make an appearance.
STEP 4. Spread smoothly. Spread the fudge evenly into the pan and top with the reserved cookies before chilling (Image 4).
Recipe Pro Tips
- Heat gently. Don’t turn the stove up too high – you don’t want to boil and you don’t want anything to burn! You can even remove the pan from the heat when you still have some “lumps” of chocolate and they will finish melting as you stir.
- Chill before enjoying. Make sure and chill your pan for at least 2 hours in the fridge before eating. It will be too difficult to cut before it has set.
Recipe FAQs
The main ingredients are white chocolate chips, condensed milk, and powdered sugar. These make the fudgy, chewy texture you think of when you make fudge! And then of course, it wouldn’t be Oreo fudge without the actual cookie crushed up inside.
Most definitely! This makes it a great holiday option for your cookie platters. You can freeze it for up to 3 months, so go ahead and make it well in advance. Just thaw and serve! Some people might even like to savor a small frozen piece in their mouth and let it melt slowly.
There are recipes specifically to make fudge in the microwave, and I suppose you could try here as well. However, I much prefer to make this on the stovetop where I can stir frequently and keep an eye on things. Using the microwave you do risk burning the chocolate, so if you try it, cook in short bursts, stirring in between.
Storage
The best Oreo fudge recipe is easy to store. You can use it on your cookie trays and be all set for your holiday gatherings. It will last at room temp for up to 2 weeks in an airtight container. Keep it in the fridge for up to 3 weeks or pop it in the freezer for 3 months!
More Fudge Recipes You’ll Love
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Oreo Fudge
Video
Ingredients
- 3 cups white chocolate chips
- 14 oz can of sweetened condensed milk
- ½ cup powdered sugar
- 2 tablespoons butter
- 1 teaspoon vanilla
- 24 Oreo cookies
Instructions
- Line an 8×8 baking dish with parchment paper.
- Set 3 or 4 Oreos aside and place the rest in a ziploc bag. Crush them with a rolling pin or can. You will want some big and small pieces so don't crush them too much. You can also use a knife to give the cookie a rough chop.
- In a large saucepan over medium heat, melt the chocolate chips, condensed milk, sugar, butter, and vanilla. Stir to combine and remove from the heat.
- Mix in the chopped Oreos.
- Pour the mixture into the lined pan. Top with remaining Oreos, chopping them in fourths first. Place in the fridge for 2-4 hours to set before cutting.
Notes
- Make sure and chill before eating! Otherwise it will be too difficult to cut neatly.
- You can freeze this ahead for up to 3 months.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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