Make Oreo Fudge using a microwave and a few simple ingredients in under 20 minutes. If you are fan of creamy white chocolate fudge and Oreo cookies then this recipe is for you.
Oreo Fudge is one of those treats that will have your mouth watering with the creamy white chocolate and crunchy chocolate cookies. Cookies and cream fudge is always a hit will all ages because who can deny anything cookies and cream flavored. Perfect for Christmas or parties.
For all my fellow cookies and cream fanatics, check this Oreo recipe collection featuring 26 delicious desserts using Oreos.
MORE FUDGE RECIPES YOU MIGHT LIKE
Sugar Cookie Fudge | Hersheys Cocoa Fudge | Gingerbread Fudge
What We Love About This Oreo Fudge Recipe
- 20 Minute Prep: Make this dessert in 15-20 minutes then allow to set in the fridge until ready.
- Easy Ingredients: All you need is total of 6 pantry friendly ingredients.
- Family Friendly: This cookies and cream fudge is ought to be a crowd pleaser.
Ingredient Notes
- Condensed Milk: It is important that you use sweetened condensed milk, not evaporated milk. You can also make your own sweetened condensed using this recipe from Add A Pinch.
Variations and Substitutions
- Milk Chocolate Chips – Make a chocolate based fudge instead of a white chocolate base by using milk or semi sweet chocolate chips.
- Stove Top – Make on the stove top using the double boiler method, here’s a video tutorial on how to set one up.
How to Make Cookies and Cream Fudge
These are the basic steps for making Oreo Fudge. Please refer to the recipe card below for more detailed instructions, prep time and total time. Check out Facebook, Pinterest and Instagram for more.
STEP 1: MELT CHOCOLATE
In a deep microwave safe bowl, pour in two bags white chocolate chips. Then pour over the sweetened condensed milk and mix until combined. For 2 minutes on 50 percent power or defrost time microwave, heat for 2 minutes then stir. Then another 2 minutes then stir. Repeat at 1 minute intervals until fully melted.
STEP 2: CRUSH UP THE OREOS
Using a sharp knife or a rolling pin and plastic bag, chop up two rows of oreo cookies. Add vanilla extract and salt into the melted chocolate mixture. Then fold in the cookies.
STEP 3: POUR FUDGE IN PAN
Use parchment paper to line a 9×9-inch square pan and pour in the mixture. Spread out into an even layer. Crush or chop 4-5 more oreos to top the fudge and pressing down slightly.
STEP 4: REFRIGERATE AND CUT
Place in the fridge for 8-24 hours. Remove and cut fudge into pieces the size you would prefer. Store in fridge for up to three weeks.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This easy oreo fudge recipe is perfect to make ahead of time as you will need 8-24 hours for the fudge to set completely. I recommend making this recipe 1-3 days ahead of time.
HOW TO STORE THIS RECIPE
Store cookies and cream in an airtight container, aluminum foil or plastic wrap for up to 2 weeks in the refrigerator or 1 week at room temperature.
HOW TO FREEZE THIS RECIPE
You can freeze this easy fudge recipe, by storing in an freezer bag for up to 3 months in the freezer. Allow to thaw completely before enjoying for the best taste.
Frequently Asked Questions
Evaporated milk is a different consistency than sweetened condensed milk, the evaporated milk will not results in the creamy, decadent texture that traditional fudge is known for.
Use any other flavor of oreos that you’d like, if you’re a chocolate and peanut butter fan, you can total use the peanut butter icing filled flavor instead.
This recipe can be doubled or halved, if doubling use a 16 x 9-inch pan and if you are halving use a 9×5 inch loaf pan. Proportionally increase or decrease ingredients.
This oreo fudge recipe is very easy to make, first you will need to combine the sweetened condensed milk and chocolate then microwave until melted. Next you will add the remaining ingredients and pour into a pan. Then allow to set in the fridge for 8-24 hours.
Expert Tips for Making This Recipe
- Warm Knife: Using a warm sharp knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
- Even Fudge Slices: To get the perfect even squares, start by cutting in 3 even sections vertically then 3 sections horizontally and you will have 15 perfect 3×3 inch fudge squares.
- Grease Edges Well: Ensure you grease the edges of pan down well so the fudge will slide right out of the pan.
- High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Fitted Parchment Paper: Use this hack for fuss-free lining the pan with parchment paper to make it fit perfectly.
- Different Additions: Try adding mint oreos, lemon oreos, semi-sweet chocolate chips or even
- Saucepan: You can cook this fudge in a saucepan with a bowl on top to create a double boiler on the stove top, use a candy thermometer and transfer to a baking dish following the instructions below.
What to Serve with Oreo Fudge
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Oreo Fudge
Ingredients
- 24 ounces white chocolate chips, 2 bags
- 28 ounces sweetened condensed milk, 2 cans
- 1 package family size Oreos
- 8 tablespoons unsalted butter; sliced
- 2 teaspoons vanilla
- 1 teaspoon salt
Instructions
- In a deep microwave safe bowl, pour in two bags white chocolate chips. Then pour over the sweetened condensed milk and mix until combined.
- For 2 minutes on 50 percent power or defrost time microwave, heat for 2 minutes then stir. Then another 2 minutes then stir. Repeat at 1 minute intervals until fully melted.
- Using a sharp knife or a rolling pin and plastic bag, chop up two rows of oreo cookies. Add vanilla and salt into the melted chocolate. Then fold in the cookies.
- Use parchment paper to line a 9×9-inch square pan and pour in the mixture. Spread out into an even layer.
- Crush or chop 4-5 more oreos to top the fudge and pressing down slightly. Place in the fridge for 24 hours.
- Remove and cut fudge into pieces the size you would prefer. Store in fridge for up to three weeks.
Expert Tips
- Warm Knife: Using a warm sharp knife will help you easily slice into the fudge when cutting. Simply fill a glass up with hot water and allow your knife to sit in the hot water for 30 seconds to a minutes, remove wipe off the water and slice the fudge.
- Even Fudge Slices: To get the perfect even squares, start by cutting in 3 even sections vertically then 3 sections horizontally and you will have 15 perfect 3×3 inch fudge squares.
- Grease Edges Well: Ensure you grease the edges of pan down well so the fudge will slide right out of the pan.
- High Altitude Directions: If you live at a higher altitude, for the best fudge results, you should lower the temperature when cooking. To be more precise, reduce the temperature 2 degrees for every 1,000 feet above sea level.
- Fitted Parchment Paper: Use this hack for fuss-free lining the pan with parchment paper to make it fit perfectly.
- Different Additions: Try adding mint oreos, lemon oreos, semi-sweet chocolate chips or even
- Saucepan: You can cook this fudge in a saucepan with a bowl on top to create a double boiler on the stove top, use a candy thermometer and transfer to a baking dish following the instructions below.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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