No-Bake Lemon Oreo Fudge
If you ask me what dessert is never missing in my house, I would have to say fudge. I love the ease of making it and the long shelf life. This Lemon Oreo Fudge is a new favorite: a delicious treat at the end of the day and ideal for Christmas cookie trays, hostess gifts, or Easter treats.
To make it, I only need 5 or 6 ingredients I usually have on hand, and the fudge is ready in 20 minutes, then chilled in the fridge. It’s smooth, creamy, and loaded with citrusy Oreos. Just like my classic Oreo fudge and the famous peanut butter fudge, this one is another must-try.
Table of contents
No-bake Lemon Oreo fudge is another fuss-free treat that will impress you with its delicious flavor, velvety texture, and intense lemon flavor. I love how it only takes minutes to prepare, so it makes an excellent project for the kids. Also, it’s so versatile, take it up a notch and add in some grated lemon zest, or make it pretty and impressive and top it with rosemary, sea salt, or lavender. It’s ideal for potlucks and baby showers, and it makes a tasty hostess gift.
Why you will love this recipe
- There are only five ingredients. With just five ingredients, this is an easy, inexpensive recipe.
- No baking involved: No cooking or baking is required. Just pop the chocolate in the microwave to melt it.
- It takes just a few minutes to make: I can make this fudge in less than 15 minutes, and so can you.
- Ideal hostess gift: Since it is shelf-stable, it is perfect for housewarming gifts and party favors.
What you will need
- Cookies: I use lemon Oreo cookies, chopped into pieces, because they are delicious and everyone loves them.
- Fudge: Sweetened condensed milk, chocolate chips, and butter make this fudge creamy, rich, velvety smooth, and chocolatey.
- Flavoring: I also add a bit of lemon extract to give this fudge an extra tangy lemon flavor.
- Coloring: To make them yellow, I use yellow gel food coloring. Liquid food coloring adds too much water.
How to make
Line the pan: First, line a 9×9-inch baking pan with parchment paper.
Melt the chocolate: Then, I melt the white chocolate chips in a bowl with the condensed milk and butter for one minute, then stir well. If it needs more melting, I do it for another 30 seconds in 10-second increments, stirring it well between each heating, until it is melted smooth.
Mix in the other ingredients: Next, I stir in the cookie pieces, lemon extract, and yellow gel food coloring.
Chill and serve: Then pour it into the prepared baking pan and add cookie pieces on top. I chill it for about three hours before slicing and serving.
Expert tip
The best way to melt chocolate in the microwave
Many people do not like to melt chocolate in the microwave. It can sometimes burn or cause it to seize up if not done correctly. If the chocolate and other ingredients are just microwaved for a couple of minutes and then stirred, it can cause some spots to overheat because they aren’t stirred often enough. These overheated spots often overcook, leading to seizing and hardening. The proper way to do this is to heat it in small increments of about 30 seconds each, stirring well after each interval until it melts.
More tips to consider
- Make sure the bowl and utensils are completely dry. Moisture will cause chocolate to seize.
- Get the highest quality chocolate you can afford. It is the most essential ingredient.
- Don’t chop the cookies too small. They should be chopped, not crumbled.
- Food coloring is just optional for looks. But get gel, not liquid, so it doesn’t water down the chocolate.
- Lining the pan with parchment paper makes it easier to remove the fudge.
- Use a sharp knife dipped in hot water to slice the fudge. Wipe it with a paper towel between each slice.
Recipe variations and add-ins:
- Add nuts: For texture and crunch, toss in chopped pecans or walnuts.
- For milk chocolate lovers: Instead of white chocolate, use milk chocolate for a different look and flavor.
- Another citrus: I sometimes add orange or lime extract to give this fudge an extra boost of flavor.
- More fruit: This fudge gets a boost of flavor and chewiness from some dried fruit like cherries, cranberries, and apricots.
- Caramel sauce: To make this fudge extra decadent, swirl some of my rich caramel sauce before chilling. It is easy to make in 10 minutes with just three ingredients.
- Dress it up: For a party or other celebration, toss on some rainbow sprinkles or other decorative candies before the fudge sets.
Serving suggestions:
I add this easy fudge to my dessert tray when I host parties, along with my luscious white chocolate raspberry truffles, my one-bowl lemon brownies loaded with lemon zest, and this tangy, instant pot Meyer lemon cheesecake, which pairs well with it.
To make sure everyone has something good to drink, I like to serve something lemony. My Lemonade vodka club soda is refreshing and bubbly, perfect for the adults. For kids and non-drinkers, mango lemonade is a cool, refreshing tropical favorite. Not to forget dinner, though; my lemon chicken and rice casserole is the perfect entrée.
How to store leftovers:
- Refrigerate: Fudge can be left on the counter in an airtight container for up to a week, or in the fridge for up to 2 weeks.
- Freezing: Wrap the fudge in plastic wrap, then foil, and place it in freezer bags for up to 3 months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
If the fudge is still sticky after several hours in the fridge, it may not have reached the correct temperature during heating. It should reach 234 degrees F. Although I don’t usually check mine because chocolate melts at a specific temperature, it’s a good idea to check if you’re new to fudge-making. More likely, there was a measurement error. Be sure to measure carefully and always double-check.
Chocolate can harden in the microwave due to seizing, either from moisture or overheating. Even a small amount of water or steam, or a wet bowl or utensil that comes into contact with hot chocolate, can cause cocoa particles to clump. Overheating will also cause this to happen. The best thing to do is to use short bursts of microwave time and be sure the bowls and utensils are absolutely dry.
If the fudge does seize up, it is still possible to save it. First, add a small amount of butter to the chocolate and stir it over a warm pot of boiling water (like a double boiler). Continue mixing until it is smooth. Then, finish setting the fudge as the rest of the instructions call for. This should work. Maybe next time, use a double boiler instead of a microwave.
If the cookie chunks are too large or if there are too many cookies in the mixture, there may not be enough fudge left to hold it together. There needs to be enough chocolate to make it solid. Another reason it could be dry is from overcooking, but that would only happen if it is put back into the microwave after the chocolate chips have already melted. Please don’t do that.
More fudge recipes
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Lemon Oreo Fudge
Ingredients
- 24 oz white chocolate chips or melting chocolate wafers
- 14 oz sweetened condensed milk
- 2 tablespoons unsalted butter
- 1 1/2 teaspoon lemon extract
- 2 cups chopped Lemon Oreos
- a few drops yellow food coloring
Instructions
- Add waxed paper to a 9×9-inch baking pan, allowing it to overhang on two opposite sides for easy removal.
- Combine the white chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl.
- Microwave the mixture for 1 minute. Stir for 1 minute to ensure residual heat melts the remaining chocolate.
- Microwave for additional 30-second increments, stirring for 1 minute after each, until completely smooth.
- Mix in lemon extract, cookie pieces, and yellow food coloring.
- Pour the mixture into the prepared 9×9 square baking pan. Press chopped Lemon Oreos on top.
- Allow to cool and harden completely before slicing and serving.
Notes
The best way to melt chocolate in the microwave
Many people do not like to melt chocolate in the microwave. It can sometimes burn or cause it to seize up if not done correctly. If the chocolate and other ingredients are just microwaved for a couple of minutes and then stirred, it can cause some spots to overheat because they aren’t stirred often enough. These overheated spots often overcook, leading to seizing and hardening. The proper way to do this is to heat it in small increments of about 30 seconds each, stirring well after each interval until it melts.More tips to consider
- Make sure the bowl and utensils are completely dry. Moisture will cause chocolate to seize.
- Get the highest quality chocolate you can afford. It is the most essential ingredient.
- Don’t chop the cookies too small. They should be chopped, not crumbled.
- Food coloring is just optional for looks. But get gel, not liquid, so it doesn’t water down the chocolate.
- Lining the pan with parchment paper makes it easier to remove the fudge.
- Use a sharp knife dipped in hot water to slice the fudge. Wipe it with a paper towel between each slice.