Easy Oreo Fudge
My no-bake Oreo fudge is proof that scrumptious and mouthwatering desserts don’t need to be hard to prepare and with a very long list of ingredients. With three ingredients and effortless preparation, you can make one of the most delightful cookies-and-cream desserts ever. This fudge comes together in minutes, and it’s the ideal recipe to make with kids!
I am a huge fan of anything cookies-and-cream, and since this fudge is made with just condensed milk, white chocolate, and Oreos, I always have the ingredients on hand to whip up something sweet when a craving strikes. This easy, no-bake fudge, purple blueberry fudge, and rainbow cake truffles are always part of my holiday treat tins.
Table of contents
This recipe is not only easy but also incredibly versatile. You can make it with different flavors of Oreos; I love it with golden Oreos. Also, when making it with the kids, I like to set up a few bowls of candies and sprinkles they can mix in. The fudge turns out smooth and velvety, with generous pieces of Oreos. It’s perfect for satisfying a sweet tooth and is the ideal treat to bring to holiday gatherings or potlucks.
Why you will love this recipe
- Only three ingredients: I love 3-ingredient recipes! This is one of my favorites because it involves fudge and Oreos, which are also my favorites! My family loves it when I make these. There is no big shopping list. Since I am a baker, I usually have everything I need except the Oreos. They do not last long in this house.
- It is fast and easy. Making them takes me 10 or 15 minutes. I crush the cookies, melt the chocolate, mix it up, and let it chill. The hardest part is waiting an hour for it to chill!
- There is no need to turn on the oven: No baking means no stove. There is also plenty of room for the turkey, ham, roast, or other items I want to bake.
- Make extra and give it as gifts: I love to make additional, whether I am freezing it or giving it as a gift. I usually do both.
What you will need
- Oreo cookies: I used 24 original Oreo cookies. Twenty are for crushing and mixing into the batter, and the other four are for sprinkling on top.
- Sweetened condensed milk: There is no substitute here. It must be sweetened condensed milk. Not evaporated milk or whole milk.
- White chocolate: Be sure to get high-quality chocolate. I use Ghirardelli white chocolate chips because I like the flavor, but you can use your favorite.
How to make Oreo fudge
Prepare the pan: First, I line an eight-inch pan with parchment paper, leaving some hanging over the sides for easier fudge removal. Then, I set four Oreo cookies aside while I break up the rest in a zipper baggie.
Melt: I pour the sweetened condensed milk and white chocolate chips into a small saucepan, stirring constantly over medium-low heat until the chocolate chips have almost finished melting. Please do not wait for them to melt completely, or the mixture will be overcooked.
Combine: I remove the pan from the heat and add the cookie pieces before pouring the mixture into the prepared pan, spreading it evenly. The rest of the cookies are broken and sprinkled over the top quickly while it is still hot.
Chill and serve: Finally, I put the fudge in the fridge for one hour to chill before serving.
Expert tip
Preventing grainy fudge
When melting chocolate, either use a microwave or, if using the stove, always melt it on low heat. No matter what I am melting chocolate for, I take it off the heat before it is fully melted and continue to stir it because it will continue to melt from the residual heat. If you entirely melt it over heat, there is a high chance of over heating it, and it will become grainy.
You can also melt the chocolate in the microwave, but make sure you do it in 20-second intervals, stirring thoroughly after each one. Whether I use chocolate chips, wafers, or bars, this works the same. The residual heat melts the remaining chocolate pieces, creating a creamy and smooth mixture..
More tips to consider:
- Line the pan with parchment paper for easier fudge removal.
- The higher quality of chocolate you use, the better the fudge will be.
- Do not crush the Oreos too much, or the fudge will be messy. Also, do not dump them in. Try not to get all the cookie dust in there so the white fudge stays white.
- Use a sharp knife and wipe it clean with a paper towel after each cut for clean slices.
- You can use a cookie cutter to make it into various shapes and sizes other than small squares. Just remember to heat it in hot water, then wipe it dry with a towel before slicing the fudge. Repeat the process. This is also the technique for using the knife to cut the small squares.
Recipe variations and add-ins:
- Other Oreo flavors: Oreo has so many flavors that it would be impossible to try them all. But I have tried peanut butter, mint, and lemon. They all turned out great, but I liked the mint the best.
- Different chocolate flavors: I prefer milk chocolate, but they also taste delicious with semi-sweet and dark chocolate.
- Peanut butter lovers: My husband loves peanut butter, so I add a half cup of creamy peanut butter to the chocolate as it melts. It tastes like a white peanut butter cup with a chocolate Oreo topping.
- Caramel sauce: For extra rich decadence, I sometimes drizzle my homemade caramel sauce on top before chilling it.
- Make them nutty: Add some crushed nuts to the mix to make them crunchy. I have added chopped pecans before, and we liked those, but any kind would work.
- Add some décor: To add a festive touch, I have used colored sanding sugar, rainbow sprinkles, and other candy decorations.
Serving suggestions:
When I host parties or go to a potluck, I add these to a dessert tray along with no-bake watermelon truffles, peanut butter fudge, and two-ingredient chocolate truffles. This is probably the easiest dessert spread ever; all the recipes take minutes to make.
I also enjoy these crumbled on Oreo ice cream, or if I am only serving adults, they go great with this Bailey’s s’mores milkshake. The fudge is also delicious served with coffee or tea. I like to wrap the squares in candy wrappers during the holidays and add them to holiday candy tins.
How to store leftovers:
- Refrigerate: Leftover Oreo fudge can be kept in an airtight container at room temperature for one week or in the fridge for two weeks.
- Freezing: To freeze, I wrap it in plastic and store it in freezer bags. I like to separate mine into packages of six or eight so I can just take out what I need.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently Asked Questions
It might be too dry from overcooking. Always remember to remove the chocolate from the heat when the chocolate chips have almost finished melting. The rest of the chocolate will continue to melt from residual heat rather than being overcooked on the stove. It could also be that the cookie chunks are too large or too many. There has to be enough chocolate to keep the fudge together.
Remember to remove the chocolate from the heat before it has finished melting. Some tiny chocolate chips should still be in the pan when it comes off the burner. The chocolate will continue to melt from the remaining heat as it is stirred, creating a smooth and creamy mixture. Continuing to cook it will burn the sugar crystals and make it gritty and dry. It may also give it a burnt, bitter taste.
There are two reasons for this issue. First, if there is too much liquid in the ratio to chocolate, this is easy to fix by melting the fudge again and stirring in more chocolate. Another reason is overheating the chocolate. When the white chocolate overheats, it tends to get oily and separate, and the fudge will stay oily and sticky. If the chocolate was not melted enough, the fudge will not firm. To prevent this, melt the chocolate slowly and stir constantly until you get a smooth and creamy texture.
If the fudge does end up gritty, don’t worry—there is a way to save it, although it may end up messy because of the cookies. First, pour the fudge back into the pot with one cup of water over low heat, stirring until it turns into liquid. Then, let it boil over medium heat, wiping the sides of the pan to prevent crystals. Continue to let it boil until it is thickened, and then pour it back into the pan and chill for one hour.
More recipes with Oreos:
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Easy Oreo Fudge
Ingredients
- 14 oz can sweetened condensed milk
- 18 oz white chocolate or chocolate chips – chopped
- 24 OREO cookies
Instructions
- Line an 8" x 8″ baking dish with parchment paper; the paper should hang on two opposite sides for easy fudge removal.
- Set aside 4 Oreos and place the remaining ones in a ziplock bag. Break them into large chunks without fully crushing them.
- Place a small saucepan over medium-low heat and add condensed milk and white chocolate, stirring constantly until completely melted. Remove from heat.
- Mix the cookie pieces into the chocolate mixture and pour into the prepared pan.
- Break the remaining four cookies into pieces and sprinkle on top.
- Refrigerate for one hour. Cut into squares and serve!
Video
Notes
Preventing grainy fudge
When melting chocolate, either use a microwave or, if using the stove, always melt it on low heat. No matter what I am melting chocolate for, I take it off the heat before it is fully melted and continue to stir it because it will continue to melt from the residual heat. If you entirely melt it over heat, there is a high chance of over heating it, and it will become grainy. You can also melt the chocolate in the microwave, but make sure you do it in 20-second intervals, stirring thoroughly after each one. Whether I use chocolate chips, wafers, or bars, this works the same. The residual heat melts the remaining chocolate pieces, creating a creamy and smooth mixture..More tips to consider:
- Line the pan with parchment paper for easier fudge removal.
- The higher quality of chocolate you use, the better the fudge will be.
- Do not crush the Oreos too much, or the fudge will be messy. Also, do not dump them in. Try not to get all the cookie dust in there so the white fudge stays white.
- Use a sharp knife and wipe it clean with a paper towel after each cut for clean slices.
- You can use a cookie cutter to make it into various shapes and sizes other than small squares. Just remember to heat it in hot water, then wipe it dry with a towel before slicing the fudge. Repeat the process. This is also the technique for using the knife to cut the small squares.