Outstanding Oreo fudge that is packed with bits of crushed Oreo cookies in great tasting sweet white fudge that will practically melt in your mouth. Only four ingredients and ultra-simple. Great for the office holiday party or a gift.
Introduction and My Rating
I look at this fudge as something extra special for a holiday gift or a "bring a dish" type party. Everybody will be very impressed with both the look and great taste.
Some call this Cookies and Cream Fudge. This version is a variation of Rachel Rays 5 Minute Fudge. Start by melting white chocolate chips with sweetened condensed milk. Add some chopped up Oreos, cool, and you're done.
I say 1 out of 10 skill level. But a 10 out of 10 taste level. You don't even need a candy thermometer, you little candy maker.
My Rating
An easy five.
📋White Chocolate
White chocolate is not "real" chocolate because there is no cocoa powder in white chocolate. Obviously, that would no longer be white. Some will argue it is not chocolate without the cocoa powder. That is an argument for another day.
The FDA said to be called white chocolate; a product contains at least 20% cocoa butter, 14% milk solids, and 3.5% milkfat — and no more than 55% sugar or other sweeteners.
White cooking chips are rarely labeled as chocolate since they don't meet the minimum requirements. Many are just downright bad.
Since the main "feature" of this recipe is the coating, I went with one of the top-rated chips from Ghirardelli. I added a bar of white cooking chocolate for more cocoa butter. Tips: Notes on Oreo Fudge
The grade of chocolate can come into play here. I used a middle of the road chips but didn't use the cheap generic ones.
If you want to use straight white chocolate cooking bars, which generally have more cocoa butter, you will need 18 oz. 1 cup of chips weighs 6 oz. I know 1 cup is 8 oz of fluid, but here there is air space between the chips.
✔️Tips
Use the sandwich cookies you want, but I love standard brand name Oreos. Poor quality will be noticed. I don't suggest "double stuff" cookies, you need the crunchy cookie part more than frosting.
Please use a non-stick pan.
Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down.
Of you don’t want to use the parchment paper trick, butter the pan well. To release the fudge from the pan, let it set in hot water for a few minutes.
Be sure the fudge is cool before cutting.
❄️Storage
At room temperature, seal airtight, and it should be good for about 7 days, You can refrigerate for a couple of weeks. Or you can also freeze sealed well for 2-3 months.
📖Fudge Recipes
This recipe is part of Christmas Candy Recipes. Check out other easy candy recipes.
🖼️Photo Instructions
Only four ingredients.
In a non-stick pan over low to medium heat combine, three cups of white chocolate chips and a 14 oz can of sweetened condensed milk. Stir frequently until melted and combined - about 4-5 minutes. Three cups of the chips are one and one half 12 oz packages.
Prepare a 9X9 pan by lining with parchment paper. The easy way is two strips crossing over each other.
Roughly chop 20 Oreo cookies to make about 2 ½ to 3 cups.
When the chocolate is melted and smooth, remove from heat. Add one teaspoon vanilla and the Oreos but reserve one cup for the next step. Mix well.
Pour into prepared pan—top with remaining Oreos and pat the topping into the fudge.
Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work in about 2 hours. Cut into 36 pieces 1 ½ inches each.
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📖 Recipe
Easy Oreo Fudge
Ingredients
- 3 cups white chocolate chips - That is 1 ½ of the 12 oz bags.
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 20 Oreos
Instructions
- In a non-stick pan over low to medium heat, combine three cups of white chocolate chips and a 14 oz can of sweetened condensed milk. Stir frequently until melted and combined. About4-5 minutes. Three cups of the chips are 1 ½ 12 oz packages.
- Prepare a 9X9 pan by lining with parchment paper. The easy way is two strips crossing over each other.
- Roughly chop 20 Oreo cookies to make about 2 ½ to 3 cups.
- When the chocolate is melted and smooth, remove from heat. Add one teaspoon vanilla and the Oreos but reserve one cup for next step. Mix well.
- Pour into prepared pan.
- Top with remaining Oreos, and pat the topping into the fudge. Allow to cool for 1-2 hours in the refrigerator. But room temperature would also work in about 2 hours.
- Cut into 36 pieces 1 ½ inches each.
Recipe Notes
Pro Tips
- The quality of chocolate is important.
- If you want to use straight white chocolate cooking bars then you will need 18 oz. 1 cup of chips weighs 6 oz.
- Please use a non-stick pan.
- Use crossing parchment paper in the pan for cooling. A dot of butter helps hold it down.
- Of you don’t want to use the parchment paper trick, butter the pan well. To release the fudge from the pan, let it set in hot water for a few minutes.
- Storage: At room temperature, seal airtight and it should be good for about 7 days, You can refrigerate for a couple of weeks. Or you can also freeze sealed well for 2-3 months.
Nutrition
Originally Published December 6, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Patti
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
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
Can I use vanilla almond bark ?
Dan Mikesell AKA DrDan
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
Can you freeze this I’m flying to Mexico City and want to make sure my fudge will hold up
DrDan
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
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
This was amazing I loved it
Sandie
looks very, very yummy ??? can white chocolate bark be substituted for morsels
DrDan
Thanks for the note. And no white chocolate bark would not work.
Nicholas
I literally tasted got but I could taste the condensed sweet milk alittle to much, anyone else have this problem otherwise taste great
DrDan
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
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
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
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
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
Do you think my fudge will still firm up if I I add cherries to this recipe?
DrDan
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
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
Could I substitute milk chocolate for the white chocolate? Would that change the recipe at all?
DrDan
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
Thanks!!!