Oreo fudge is a simple no-bake dessert that’s perfect for gifting! This recipe uses just five basic ingredients and requires 15 minutes of hands-on prep work.
White chocolate Oreo fudge is a deceptively simple recipe, but one my friends and family can’t get enough of!
This is a five-ingredient recipe that requires zero baking experience and minimal prep work on your part. It’s as easy as melting a few ingredients together on the stove, then crushing some Oreos and stirring them into the fudge mixture.
I made this fudge in a 9-inch pan to create thinner slices. However, you can use an 8-inch pan if you prefer slightly thicker slices of fudge.
This is an easy Oreo dessert that’s perfect for gifting, parties, and potlucks any time of year! When are Oreos not in season?!
Ingredients Needed for This Recipe
Five basic ingredients is all that stands between you and a pan of homemade cookies and cream fudge! Here’s a look at what you’ll need to make it:
- White Chocolate Chips: I prefer to use white chocolate chips for this recipe, but you can easily swap them out for dark chocolate or semi-sweet chocolate chips instead.
- Sweetened Condensed Milk: Make sure you use full-fat sweetened condensed milk here. It can be easy to confuse sweetened condensed milk and evaporated milk, but they work much differently! Sweetened condensed milk is much sweeter and thicker, which is what you want for this fudge.
- Butter: Just a couple tablespoons of unsalted butter keeps the Oreo fudge slightly soft.
- Salt: A pinch of salt balances out the sweetness from the Oreos and white chocolate.
- Oreos: You can roughly chop the Oreos, cream filling and all. You’ll need 12 cookies for the fudge, plus a few more for crushing on top.
How to Make Oreo Fudge
It doesn’t get much simpler than this recipe. The fudge will need to be refrigerated for a few hours before it can be sliced, but otherwise it’s a quick and easy dessert.
- Prep the pan: Line an 8- or 9-inch baking pan with foil or parchment paper. This prevents the fudge from sticking to the pan.
- Melt the fudge mixture: In a large saucepan, melt the white chocolate chips, sweetened condensed milk, butter, and salt over medium heat. Be sure to stir the mixture continuously, as white chocolate has a tendency to seize up.
- Add the crushed Oreos: Remove the white chocolate mixture from the heat and stir in the Oreos.
- Chill until set: Turn the Oreo fudge mixture into the prepared pan and top with additional crushed Oreos, if desired. The fudge needs to be refrigerated for about 3 hours to help it firm up.
If stored in an airtight container in the fridge, this fudge will last up to one week.
Can Fudge Be Frozen?
Yes! The fudge can be sealed in a freezer bag and frozen for up to three months. To thaw it, simply place it in the refrigerator overnight.
Can This Recipe Be Doubled?
Yes, you can double the ingredients and turn the fudge mixture into a 9×13-inch baking dish.
Can the Sweetened Condensed Milk Be Substituted?
No! There’s no substitute for the sweetened condensed milk. Evaporated milk or another similar milk product will not yield the same results.
Can Double Stuf Oreos Be Used?
Yes, you can use regular or Double Stuf Oreos in this recipe.
Can Flavored Oreos Be Used?
If there’s a special Oreo flavor you love — such as mint or golden Oreos — you’re welcome to use them in this recipe. White chocolate is a good base for lots of different Oreo flavors!
- Make sure to line your pan with either parchment paper or foil, this will make it much easier to lift the fudge out of the pan and slice it!
- You must stir the white chocolate mixture constantly as it melts. White chocolate tends to seize up, so it requires a little babysitting.
- You need to roughly chop the Oreos, not crush them. You want big Oreo pieces rather than a fine powder.
More Easy Oreo Desserts to Try!
- Oreo Balls
- Chocolate Oreo Cupcakes
- Mini Oreo Cheesecakes
- No-Bake Oreo Cheesecake
- Chocolate Cheesecake with Oreo Crust
- 3 cups white chocolate chips (570 grams)
- 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons unsalted butter (30 grams)
- ⅛ teaspoon salt
- 12 Oreos roughly chopped (plus more for the top)
- Line an 8- or 9-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal. Set aside.
- Add the white chocolate chips, sweetened condensed milk, butter, and salt to a large saucepan and place over medium heat. Stir continuously until the white chocolate chips are fully melted and the mixture is smooth.
- Remove from the heat and stir in the chopped Oreos until well combined.
- Scoop the mixture into the prepared baking dish and spread it around into one even layer. Top with additional chopped Oreos, if desired.
- Refrigerate for at least 3 hours or until fully chilled and the fudge is firm. Remove from the pan using the overhang from the parchment paper or foil, slice the fudge into pieces, and enjoy.