Outstanding Oreo fudge that will practically melt in your mouth. Only four ingredients and ultra-simple. Great for the office holiday party or a gift. 
This is a variation of Rachel Rays 5 Minute Fudge. Some call it Cookies and Cream fudge. Start by melting white chocolate chips with sweetened condensed milk. Add some chopped up Oreos and you’re done. I say 1 out of 10 skill level. 10 out of 10 taste level. You don’t even need a candy thermometer you little candy maker…
Rating
An easy five.
Notes: The grade of chocolate can come into play here. I used a middle of the road chips but don’t use the cheap generic ones. If you want to use straight white chocolate then, you will need 18 oz. 1 cup of chips weigh 6 oz. I know 1 cup is 8 oz of fluid, but here there is air space between the chips.
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 1 1/2 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 1/2 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 1/2 inches each.
- 3 cups white chocolate chips That is 1 1/2 of the 12 oz bags.
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla
- 20 Oreos
- 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 1/2 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 1/2 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 1/2 inches each.
The grade of chocolate can come into play here. I used the middle of the road chips but don't use the cheap generic ones. If you want to use straight white chocolate then, you will need 18 oz. 1 cup of chips weigh 6 oz. I know 1 cup is 8 oz of fluid, but here there is air space between the chips.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Updated
June 8, 2016
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!!!
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!!
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
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
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
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
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.
Joe man
This was amazing I loved it
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.
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.