This Oreo Fudge recipe is one of the easiest holiday treats you'll ever make. With just white chocolate chips, sweetened condensed milk, and crushed Oreos, you'll make creamy white chocolate fudge that sets perfectly every time.
This is one of my favorite easy desserts for the holidays because it takes less than 10 minutes of prep and looks impressive on a cookie tray.
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Looking for more fudge recipes? Try my 2 Ingredient Peanut Butter Fudge, Pumpkin Pie Fudge, Christmas Fudge, 2 Ingredient Chocolate Frosting Fudge, and Slow Cooker Baileys Fudge.
Easy Oreo Fudge Recipe
I've been making fudge for years during the holidays, and this recipe is one of my most reliable dessert recipes I have ever made. It takes less than 10 minutes of hands-on prep, requires zero candy-making skills, and doesn't even need a candy thermometer.
It's also flexible; you can swap in different Oreo flavors or add festive toppings. Plus, you don't have to boil sugar or use a candy thermometer.
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Ingredients You'll Need
You only need 3 simple ingredients for this beginner-friendly fudge recipe. The recipe card below has the full list with measurements.
- Oreo cookies. I used regular Oreos, but feel free to use Golden Oreos, Mint Oreos, Double-Stuffed Oreos, Birthday Cake, Caramel Coconut Oreos, or even seasonal flavors like Peppermint Oreos.
- Sweetened condensed milk. This creates the creamy, chewy fudge base and adds just the right amount of sweetness. Don't substitute with evaporated milk; it won't set.
- White chocolate chips. I used all white chocolate chips, but you could replace some of them with dark chocolate chips, semi-sweet chocolate chips, or chopped dark chocolates.
Optional: Add festive sprinkles, candy canes, or a drizzle of melted chocolate for decoration.
How to make it
Even if this is your first time making fudge, follow these step-by-step instructions and you'll have success:
Step 1
Crush the cookies. Place Oreos in a large freezer bag. Crush them into large chunks using a rolling pin or a heavy object, such as the bottom of a jar. You want them to be in chunky, bite-sized pieces.
Step 2
Melt chocolate. In a saucepan over low heat, melt the white chocolate chips and sweetened condensed milk. Stir constantly with a spatula until the mixture is smooth and creamy. (You can also melt in the microwave in 30-second intervals, stirring each time.)
Step 3
Fold in cookies. Once the chocolate is smooth and melted, remove from the heat and stir in 1 ½ cups of crushed Oreos, saving ½ cup for topping. Fold gently so the chunks don't break down too much.
Step 4
Spread into pan. Line an 8x8-inch baking dish with foil or parchment paper, leaving some overhang for easy lifting. Spray lightly with cooking spray. Pour the fudge mixture into the prepared pan and smooth the top. Sprinkle the remaining Oreos over the top and gently press in.
Step 5
Chill and slice. Refrigerate for at least 2 hours, or until firm. Use a sharp knife dipped in hot water and wiped dry to cut into neat squares.
Variations
- Birthday cake fudge: Use Birthday Cake Oreos and top with rainbow sprinkles.
- Festive: Sprinkle crushed candy canes over the top.
- Extra chocolate: Drizzle melted dark or milk chocolate over top.
- Crunchy: Add chopped nuts or M&Ms.
- Cookies and marshmallows: Fold in mini marshmallows for a Rocky Road variation.
Jeri's Tips
- Always use low heat when melting white chocolate; it scorches easily.
- Line your baking pan with foil or parchment so the fudge lifts out easily.
- Store layers with parchment paper in between to prevent the pieces from sticking.
Storage
Fridge - Store in an airtight container for up to 2 weeks.
Freezer - Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Make-ahead - This fudge is perfect for prepping a few days (or even weeks) in advance of a party.
FAQs
Yes, you can, but you'll miss out on those chunky cookie bites. I recommend crushing whole cookies.
Certainly! This fudge is an excellent make-ahead dessert. Store in the fridge until ready to serve.
Absolutely, you can add mix-ins like mini marshmallows, chopped nuts, or even mini chocolate chips.
Nope! The sweetened condensed milk makes this fudge completely beginner-friendly.
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Printable Recipe
Oreo Fudge with 3 ingredients
Ingredients
- 2 cups white chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- 2 cups Oreo cookies, divided and crushed into bite-sized pieces (about 20 cookies)
Instructions
- Prepare the pan: Line an 8x8-inch baking dish with parchment paper or aluminum foil, leaving overhang on the sides for easy lifting. Lightly coat with cooking spray.
- Crush the cookies: Chop or crush Oreos into chunky pieces using a large freezer bag and rolling pin. Set aside ½ cup of cookies for topping.
- Melt the base: In a medium saucepan over low heat, melt the white chocolate chips with the sweetened condensed milk, stirring constantly with a spatula until smooth. You can also use a double boiler if you have one.Microwave option: Combine chips and milk in a microwave-safe bowl. Heat in 30-second intervals, stirring each time, until the chocolate mixture is smooth and creamy.
- Mix in cookies: Remove from heat. Fold in 1½ cups of the crushed Oreos (keeping them in chunks). Stir gently to keep the cookie chunks intact.
- Spread and top: Pour the fudge mixture into the prepared pan. Smooth with a spatula, then sprinkle the reserved ½ cup of Oreos evenly over the top, pressing lightly to help them stick.
- Chill and cut: Refrigerate for at least 2 hours, or until firm. Lift the fudge out using the parchment overhang, transfer to a cutting board, and slice into squares with a sharp knife. Serve immediately or store in the fridge in an airtight container with parchment paper separating layers of fudge.
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Notes
- For smooth cuts, dip your knife in hot water and wipe clean between slices.
- Let the fudge sit at room temperature for 5 minutes before serving for the best creamy texture.
- Try different Oreo flavors, such as Golden or Mint Oreos, for fun variations.
- Add a drizzle of melted dark chocolate chips over the top for contrast.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 1 month. Layer parchment between pieces to prevent sticking.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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