This 3-Ingredient Oreo Fudge is the perfect treat for the holiday season. Not only is it quick to make, but everyone loves it - you might want to make a double batch!
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Fudge and Oreos. This is a perfect combination in my books. This cookies and cream fudge comes together in less than 10 minutes. The hardest part is waiting for it to set!
Be sure to check out 2 Ingredient Peanut Butter Fudge and 2-Ingredient Chocolate Fudge Using Frosting for more yummy fudge recipes!
Why this recipe works
- This easy Oreo fudge recipe is made with just three simple ingredients.
- It is full of delicious Oreo cookie flavor - if you are an Oreo fan, you will love it.
- These sweet treats will be the star of any bake sale or dessert table.
Ingredients and substitutions
- Oreo cookies. I used regular Oreos, but feel free to use Golden Oreos, Double-Stuffed Oreos, or Caramel Coconut Oreos.
- Sweetened condensed milk. This adds just the right amount of sweetener and makes the fudge super creamy.
- White chocolate chips. I used all white chocolate chips, but you could use milk chocolate chips or semi-sweet chocolate chips if you want a stronger chocolate flavor.
See the printable recipe card below for a complete list of ingredients and quantities.
How to make 3-ingredient Oreo fudge
Step 1: Place Oreo cookies in a large freezer bag. Crush them into large chunks with a rolling pin or something heavy like the bottom of a jar. You want them to be in pretty large chunks.
Step 2: Melt white chocolate chips with sweetened condensed milk in a medium saucepan over low heat. Stir constantly to prevent scorching. You can also heat them in a microwave-safe bowl in a microwave in 30-second intervals, stirring each time, until smooth and creamy.
Step 3: Once the chocolate is smooth and melted, remove from heat and gently fold in 1 ½ cups of crushed Oreos. Save the remaining ½ cup for later.
Step 4: Immediately pour the chocolate mixture into an 8x8-inch baking dish lined with aluminum foil sprayed with cooking spray. Sprinkle the remaining chunks of Oreo cookies on top of the fudge, gently pressing them in with the back of a spoon. Refrigerate for at least 2 hours to set. Once set, use a sharp knife to cut it into small squares or bite-sized pieces.
Additions and variations
- Add rainbow sprinkles and use Birthday Cake Oreos for a sweet and colorful fudge.
- Add some M&Ms on top for extra sweetness and color.
- Sprinkle some crushed candy canes on top for a festive touch.
- Drizzle some melted white or dark chocolate on top for a fancy-looking fudge.
Expert tips
- When melting the white chocolate chips and sweetened condensed milk, use a low heat setting and stir frequently.
- Gently fold in the chopped Oreos to avoid crushing them too much. You want to see those delicious cookie chunks.
- Line your baking dish with aluminum foil, leaving some overhang on the sides for easy lifting.
- Use a sharp knife dipped in hot water and wiped clean for smooth, clean slices. Warming the knife helps prevent the fudge from sticking.
- Store Oreo fudge in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 2 months. Layer parchment paper in between layers of fudge.
Frequently asked questions
Yes, you can, but you won't get the chunks of cookie in each bite.
Certainly! This fudge is an excellent make-ahead dessert. Just store it in an airtight container in the refrigerator until you're ready to serve.
Absolutely, you can add mix-ins like mini marshmallows, chopped nuts, or even mini chocolate chips.
More homemade fudge recipes
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Recipe
Oreo Fudge With 3 ingredients
Ingredients
- 2 cups white chocolate chips
- 1 can sweetened condensed milk
- 2 cups oreo cookies divided (about 20 cookies)
Instructions
- Line an 8x8 inch baking pan with aluminum foil or parchment paper.
- Chop the Oreo cookies into small chunks or crush them in a large Ziploc bag.
- Melt white chocolate chips with sweetened condensed milk over low heat in a medium saucepan. Stir constantly to avoid burning. Remove from heat when melted.
- Fold 1½ cups of chopped Oreos into the melted chocolate mixture.
- Pour the fudge mixture into the prepared pan. Crush the remaining ½ cup crushed Oreo cookies over top, pressing them into the fudge.
- Refrigerator for at least 2 hours or until set.
- Once set, lift the fudge out of the pan, cut into squares, and serve.
Recipe Notes:
- Use a sharp knife dipped in hot water and wiped clean for smooth, clean slices. Warming the knife helps prevent the fudge from sticking.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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