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Easy Oreo Fudge
The Oreo Fudge has only 6 ingredients and will make the creamiest, richest homemade fudge ever! Super easy recipe too!
Prep Time
10
minutes
mins
Chill
2
hours
hrs
Total Time
2
hours
hrs
10
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
Calories:
351
kcal
Author:
Jennifer Fishkind
Ingredients
24
Oreos
roughly chopped, divided
3
cups
vanilla almond bark, chopped
~18 ounces
1
14 ounce can
sweetened condensed milk
2
Tablespoons
salted butter
1
teaspoon
vanilla extract
½
teaspoon
salt
Instructions
Line a 8x8 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.
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.
Stir until mixed and melted together for 5 minutes, stirring frequently.
Remove from heat and mix in the vanilla and 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.
Notes
Pro-Tips
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 would like 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.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
44
g
|
Protein:
1
g
|
Fat:
18
g
|
Saturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
181
mg
|
Potassium:
40
mg
|
Fiber:
1
g
|
Sugar:
39
g
|
Vitamin A:
44
IU
|
Vitamin C:
1
mg
|
Calcium:
5
mg
|
Iron:
2
mg