Easy Oreo Fudge

5 from 14 votes

The Oreo Fudge is made with only 6 ingredients and creates the creamiest, richest homemade candy ever! A delicious cookies and cream treat when the family demands fudge fast!

Prep Time10

Chill2

Total Time2 10

Course: Dessert

Cuisine: American

Servings:

Calories: 430kcal

Author: Jennifer Fishkind

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 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.
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.

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 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.

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.

Nutrition