Oreo Fudge is a white chocolate fudge with crunchy bits of Oreo cookies. It is an easy-to-make variation of the classic 5-minute fudge recipe. You will love this fast and easy stovetop recipe as much as the creamy, delicious white fudge.
🥣Ingredients
White chocolate chips
Sweetened condensed milk
Vanilla extract
Oreo cookies
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Featured Comment by Nebuchadnezzar :
⭐⭐⭐⭐⭐"Delicious! I would definitely make this again"
This is the perfect candy if you love Oreos and chocolate as much as I do. Also known as "Cookie and Cream Fudge," it is ideal for an office holiday party, a gift, a cookie exchange, or just for yourself.
With no candy thermometer or baking, I love this foolproof recipe for maximum return for minimum work.
👨🍳How to Make Oreo Fudge—Step-by-Step Photo Instructions
1. Prepare an 8X8 pan by lining it with parchment paper.
2. Roughly chop 20 Oreo cookies to make 2 ½ to 3 cups.
3. Combine white chocolate chips and sweetened condensed milk in a non-stick saucepan
4. Over medium-low heat, stirring frequently until melted and combined—about 4-5 minutes.
5. When the chocolate is melted and smooth, remove it from heat. Mix in 1 teaspoon vanilla extract and all but one cup of chopped Oreos.
6. Pour into prepared pan—smooth and top with remaining Oreos and pat the topping into the fudge.
7. Allow to cool in the refrigerator for 1-2 hours before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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🤔White chocolate variations
White chocolate is not "real" chocolate because it does not contain cocoa powder. The FDA has defined minimum requirements for the amount of cocoa butter needed to be called "white chocolate." Most chips do not meet these requirements, so they are called white morsels or baking chips instead of chocolate.
For the best results, use one of the top-rated chips from Ghirardelli, but Nestle is usually OK. If you want to use white chocolate cooking bars—which generally have 20% or more cocoa butter and are of better quality—substitute by weight: 1 cup of chips weighs 6 ounces.
Vanilla almond bark, candy melts, or wafers are made with saturated vegetable oil to produce a firm candy coating—not needed in fudge. So, please do not use them in this recipe.
✔️Tips to get it right every time
Use original Oreo cookies. I don't suggest "double stuff" cookies; you need the crunchy cookie part more than the frosting. Other flavors work well—check the variations below.
Chop the Oreos. You want some crunch, do not crush it into powder.
Please use a non-stick saucepan, and do not leave the melting chocolate unattended.
Use crossing parchment paper in the pan to prevent sticking and help lift the fudge out of the pan. A dot of butter helps hold it down. If you don’t want to use the parchment paper trick, butter the pan generously. To release the fudge from the pan, let it sit in hot water for a few minutes after cooling and firm before cutting.
Make sure the fudge is cool before cutting. Then, cut it with a clean, warm, sharp knife. Run it under hot water as needed to keep it clean.
👍Other candy recipes
This recipe is a variation of my Easy 5-Minute Chocolate Fudge and Crock Pot Fudge. Check out some other great sweet treats: Crock Pot Chocolate Peanut Clusters, Crock Pot White Chocolate Almond Clusters, or Cinnamon Candied Almonds.
5-Minute Chocolate Fudge
This easy, foolproof 5-Minute Chocolate Fudge recipe only needs 3 ingredients—sweetened condensed milk, vanilla extract, and your choice of chocolate chips plus optional additives. Perfect for holiday gifts, parties, or snacks.
👨🍳Variations to make it your way
Mint Oreo Fudge: use Oreo Mint Cream cookies and stir in half a teaspoon of peppermint extract and a drop or two of green food coloring if you like.
Double Chocolate Oreo Fudge: use milk, semi-sweet, or dark chocolate chips, and use Chocolate Oreos.
Add seasonal sprinkles for Christmas or Easter.
Add a few drops of food coloring for various holidays—Christmas, Valentine's Day, St. Patrick's Day, Easter, your favorite football team, or whatever.
🤔Troubleshooting problems
The main mistake you can make is turning up the heat on the stovetop or not stirring frequently. This may lead to the burning or "seizing" of the chocolate. Be patient, and it will melt.
And quality of the ingredients can have a major effect on the results.
❄️Storage of fudge
Fudge can be stored sealed airtight at room temperature for about a week. Or in the refrigerator for about 2 weeks.
To freeze, seal in an airtight container for 2 to 3 months.
❓FAQs
Yes, mix the chips with the sweetened condensed milk in a large microwave-safe bowl. Microwave for 20 seconds, stop and stir, and repeat until the mixture is smooth.
I would rather stand at the stove for a few minutes and stir than open the door repeatedly, mixing and punching buttons all the time.
📖The Recipe Card with Step-by-Step Instructions
Oreo Fudge
Video Slideshow
Ingredients
- 3 cups white chocolate chips - That is 1 ½ of the 12 oz bags.
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 20 Oreo cookies - roughly chopped
Step-by-Step Instructions
- Prepare a 9X9 or 8X8 pan by lining it with parchment paper. The easy way is two strips crossing over each other. Use dots of butter under them to hold them in place.
- Roughly chop 20 Oreo cookies to make about 2 ½ to 3 cups.
- Combine 3 cups of white chocolate chips and a 14-oz can of sweetened condensed milk in a nonstick saucepan over medium-low heat. Three cups of the chips are one and one-half 12-oz packages.
- Stir frequently until melted and combined - about 4-5 minutes. Do not leave it unattended.
- When the chocolate is melted and smooth, remove it from heat. Mix in 1 teaspoon vanilla extract and all but one cup of chopped Oreos.
- Pour into prepared pan, smooth, top with remaining Oreos, and pat the Oreo into the fudge.
- Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work for about two hours. With a warm shape knife, cut into 36 pieces about 1 ½ inches each or the size you want.
Recipe Notes
Pro Tips
- The main mistake you can make is turning up the heat on the stovetop or not stirring frequently. This may lead to the burning or "seizing" of the chocolate. Be patient, and it will melt.
- The quality of chocolate is important.
- Use a non-stick saucepan.
- Use crossing parchment paper in the pan to prevent sticking and help in removing the fudge after cooling. A dot of butter helps hold it down.
- If you don’t want to use the parchment paper trick, butter the pan generously. To release the fudge from the pan, let it sit in hot water for a few minutes.
- Storage: At room temperature, seal it airtight, and it should be good for about 7 days. You can refrigerate for a couple of weeks. You can also freeze for 2-3 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 6, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Nebuchadnezzar says
Delicious! I would definitely make this again.
Patti says
Hey Dan, Have you ever done this recipe with the "flavored" oreos? I love the mint ones, and this seems like it would be delicious. My son-in-law loves the peanut butter ones. Do you think they would be okay too? And to get more crunch for the buck, what do you think of the thin oreos? With less fillng? You menitoned not to use the doubel stuff, but "less stuff"?
Dan Mikesell AKA DrDan says
Hi Patti,
Welcome to the blog.
I think all those options are fine. I nixed the double stuff oreos since the stuffing is not up to the full flavor of the fudge it is in and would stand out. The regular stuffing or less stuff should be fine. About the "thin" oreos, they may be too thin but it is a matter of personal taste.
Dan
Melissa says
Can I use vanilla almond bark ?
Dan Mikesell AKA DrDan says
Hi Melissa,
Welcome to the blog.
Short answer is yes, but....
The but is that almond bark/candy melts don't have a lot of taste. No cocoa butter and other things. So I suggest no more than 50% of the bark or melts.
The chips can be an issue. The Nestle chips are still Ok but I prefer Ghirardelli now. You can find more discussion on white chocolate on https://www.101cookingfortwo.com/crock-pot-white-chocolate-almond-clusters/
So yes but I would only use it for part of it. And I also like to add a white chocolate baking bar for more cocoa butter.
Hope that helps.
Dan
Dee says
Can you freeze this I’m flying to Mexico City and want to make sure my fudge will hold up
DrDan says
It will freeze well. It should be fine at room temperature in an airtight container for 1-2 weeks. Refrigerated for 2-3 weeks and frozen for 2-3 months. If you elect to freeze it, wrap each piece individually. Thaw by setting at room temp for a few hours.
Becka says
I am an avid fudge maker, this is not really a fudge per se. And it never hardened for me, as well as all I can taste is the SCM, it's over powering - and I used good quality expensive white chocolate. I think if I made this like I made my normal fudge recipe- for white chocolate, and added Oreo pieces it would fare much better. Sorry, I just thought it would be a quick make.
Joe man says
This was amazing I loved it
Sandie says
looks very, very yummy ??? can white chocolate bark be substituted for morsels
DrDan says
Thanks for the note. And no white chocolate bark would not work.
Nicholas says
I literally tasted got but I could taste the condensed sweet milk alittle to much, anyone else have this problem otherwise taste great
DrDan says
I have done this about 5 times. I think it might by your white chocolate chips. I used a cheaper type once and the taste was off some.
Thanks for the note.
Dan
Joanne says
Hi, thank you for the recipe. I tried it once and it was fabulous. However, I'd like to know if the same recipe would work if I used everything in smaller quantities. I only have 6oz white chocolate chips, so will the quality of the fudge remain the same if I use a third of all the required ingredients?
DrDan says
The sweetened condensed milk only comes in the one size I know of so the will be the issue with "cutting down" this recipe. So the answer is yes you can but not practical due to package size issues.
DrDan
Leslie says
Made this with cherries, it was delicious, will definitely make again. Can't wait to make your cinnamon roll cake. Late thank you, your thanksgiving menu/recipes was a great hit and much appreciated. We had an unexpected death in our family, with your help I was able to make a special meal that helped us deal with our grief. Thanks again, Leslie
DrDan says
Hi Leslie, Sorry for your loss and I glad I was of some help.
The cherry version sounds great and I may do it for Christmas. You'll love the cinnamon roll cake.
Thanks for the note and rating
Dan
Leslie says
Do you think my fudge will still firm up if I I add cherries to this recipe?
DrDan says
Definitely will. Some people use a similar recipe but not as much chocolate and they have issues. I did the brown chocolate version 2 years ago with cherries and it was fine.
Dan
Lara says
I was just thinking I needed to make some fudge for a holiday party. This looks amazing - can't wait to try it. Thanks for the recipe!!
Lorraine says
Could I substitute milk chocolate for the white chocolate? Would that change the recipe at all?
DrDan says
Hi Lorraine, Check out the Rachael Ray's 5 Minute Fudge at https://www.101cookingfortwo.com/rachel-rays-5-minute-fudge/ . I would use the combination semi-sweet chocolate chips and butterscotch morsels in that recipe and add do the Oreos like this recipe.
Dan
Lorraine says
Thanks!!!