This Oreo Fudge is pure magic in a pan! With just 6 ingredients and less than 10 minutes to prepare, our fudge is simple to make, rich in flavor, and loaded with cookie crunch. This no-bake treat is perfect for any occasion.
You know, there’s just something about the holidays that makes me crave fudge. It’s a total tradition in our family. Every year, without fail, we make tons of different flavors and pop them in holiday tins to give out to friends and neighbors. Our Oreo Fudge is a family recipe that is always a fan favorite, and let’s just say it’s pure magic.
This super easy recipe does not require a candy thermometer or double boiler. It takes just a few ingredients and about 10 minutes to make. Then we get to dream about the dessert while we wait for it to set in the fridge.
Big chunks of Oreos are mixed into the white chocolate fudge base, and then more are placed on top so that each bite has the classic cookies and cream flavor, creamy fudge texture, and crunch of a chocolate-covered Oreo cookie.
Why stress over your sweets when the holiday season is already hectic? Time should be spent with family and friends and not taken up by the kitchen!
Oreo Fudge Ingredients
- Chocolate creme-filled sandwich cookies: I used the name brand Oreo cookies for my Oreo cookie fudge, but feel free to use your favorite kind of sandwich cookie, as long as it isn’t “double-stuffed.”
- Vanilla almond bark: White chocolate chips can be used instead of almond bark. Guittard is my go-to for white chocolate chips. For a different flavor profile, you can substitute semi-sweet, dark, white, or milk chocolate chips.
- Sweetened condensed milk: Be sure that you use sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Salted butter: Use unsalted butter if necessary, but also add a ¼ teaspoon of salt.
- Vanilla extract: The vanilla adds a warm and aromatic note to this fudge, but you can substitute lemon, coconut, mint or any other flavoring you like.
- Salt: Just a pinch adds the perfect salty finish.
See the recipe card for full information on ingredients and quantities.
How to Make Oreo Fudge
- Make The White Chocolate Mixture: Stir together the almond bark, sweetened condensed milk, and butter until melted together. Remove from heat and mix in the vanilla and salt.
- Pour In The Pan: Mix in the chopped cookies and spread the mixture into the pan. Sprinkle the remaining cookies on top and gently press down.
- Firm In The Fridge: Cover well with plastic wrap and chill in the refrigerator for 2-3 hours or until firm.
- Serve: Slice into small, bite-sized pieces and serve. Enjoy!
Serving Suggestions
Homemade Oreo fudge candy tastes even better than the store-bought, long-cooked kind in a box. It’s the perfect sweet treat to package and give as gifts and is portable for potlucks and holiday parties. Enjoy a slice for dessert after dinner, and make sure to store some for times you have a candy craving.
Looking for more fun fudge ideas? From Candy Corn Fudge to Cookie Dough Fudge, Unicorn Fudge, Rocky Road Fudge, Buckeye Fudge, Peanut Butter Fudge, and so many more, I’ve got so many easy fudge recipes for almost any occasion!
Tips & Variations
- Prepare The Pan: Line a 8×8 baking dish with waxed paper or parchment paper. Spray the paper with cooking spray or rub with butter so the fudge doesn’t stick. Be sure to have a long enough piece to allow enough paper to hang over the sides. This will make lifting the fudge out of the pan easier after refrigeration for slicing into individual portions.
- Cut The Cookies: When chopping your cookies, use a knife. Don’t use a food processor or chop too much or your fudge will be gray instead of a clearer white and black.
- Make A Firm Fudge: This Oreo white chocolate fudge recipe makes a gooier fudge. If you would like a firmer fudge, bring the mixture to a boil and then stir continuously for 5-7 minutes.
- Slice Small Squares: This is a very rich fudge, so I recommend serving them in smaller sizes.
- Customize Your Candy: The Oreos brand is coming out with all sorts of seasonal and new flavors. Feel free to experiment with dark chocolate, mint, lemon, gingerbread, strawberry, peanut butter, brownie, coconut, red velvet and even tiramisu Oreos. They offer gluten-free varieties, several different colors, and even different-shaped cookies, so the sky’s the limit for creativity!
- Tasty Toppings or Mix-Ins: Decorate your dessert with your favorite mix-ins or toppings. Some ideas include sprinkles, pretzels, mini marshmallows, chopped nuts, candied cherries, or even spices, like pumpkin pie and cayenne powder.
Proper Storage
- Room Temperature: If kept in an airtight container away from direct heat or light, Oreo fudge lasts at room temperature for up to a week.
- In The Fridge: You can refrigerate the fudge, tightly covered, for up to 2 weeks. Carefully separate the pieces before storing or they will stick together.
- In The Freezer: To freeze, either wrap each piece individually or store them in layers. To layer the fudge, place each piece, separated slightly, on a long sheet of aluminum foil. Lay parchment paper or wax paper on top of the first layer, then add a second layer of fudge. Wrap it in waxed paper or parchment paper and put it in a sturdy, airtight container. Use within 3 months for best taste.
More REcipes Using Oreos
If you tried this Oreo Fudge Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Easy Oreo Fudge
Ingredients
- 24 Oreos roughly chopped, divided
- 3 cups vanilla almond bark, chopped ~18 ounces
- 14 ounces can sweetened condensed milk
- 2 Tablespoons salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Line a 8×8 baking pan with waxed paper or parchment paper. Spray the paper with cooking spray or rub with butter so the fudge doesn't stick.
- Chop the cookies with a knife.24 Oreos
- Save out ½ cup of chopped cookies.
- In a non-stick saucepan over medium heat, combine the chopped almond bark, sweetened condensed milk and butter.3 cups vanilla almond bark, chopped, 14 ounces can sweetened condensed milk, 2 Tablespoons salted butter
- Stir until mixed and melted together for 5 minutes, stirring frequently.
- Remove from heat and mix in the vanilla and salt.1 teaspoon vanilla extract, ½ teaspoon salt
- Mix in the chopped cookies. Spread the mixture evenly in the prepared pan.
- Sprinkle the reserved ½ cup cookies evenly on top and gently press down.
- Cover well with plastic wrap and chill in the refrigerator for 2-3 hours or until firm.
- Pick up the edges of the paper to lift it out of the pan.
- Cut the fudge into small, bite-sized pieces.
Jenn’s Notes
- When chopping your cookies, use a knife. Don’t use a food processor or chop too much, or your fudge will be gray instead of a clearer white and black.
- This makes a gooier fudge. If you want a firmer fudge, bring the mixture to a boil and then stir continuously for 5-7 minutes.
- This is a very rich fudge, so I recommend serving them in smaller sizes.
- Room Temperature: If kept in an airtight container away from direct heat or light, Oreo fudge lasts at room temperature for up to a week.
- In The Fridge: You can refrigerate the fudge, tightly covered, for up to 2 weeks. Carefully separate the pieces before storing or they will stick together.
- In The Freezer: To freeze, either wrap each piece individually or store them in layers. To layer the fudge, place each piece, separated slightly, on a long sheet of aluminum foil. Lay parchment paper or wax paper on top of the first layer, then add a second layer of fudge. Wrap it in waxed paper or parchment paper and put it in a sturdy, airtight container. Use within 3 months for best taste.
So rich and delicious! Also so easy to make.
just found the recipe.. Hopefully the husband doesn’t recognize the missing oreo’s out of his package. lol can’t wait till make for him. Thank you
LOL! They wouldn’t last a minute in my house!
you have the best recipes ever. thank you for sharing
looks really good want to try it
I really like food