Name: Oreo Fudge
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 15 slices
Cuisine: American

From the Cook

1/5

Oreo Fudge

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a deep microwave safe bowl, pour in two bags white chocolate chips. Then pour over the sweetened condensed milk and mix until combined.

For 2 minutes on 50 percent power or defrost time microwave, heat for 2 minutes then stir. Then another 2 minutes then stir. Repeat at 1 minute intervals until fully melted.

Using a sharp knife or a rolling pin and plastic bag, chop up two rows of oreo cookies. Add vanilla and salt into the melted chocolate. Then fold in the cookies.

Use parchment paper to line a 9×9-inch square pan and pour in the mixture. Spread out into an even layer.

Crush or chop 4-5 more oreos to top the fudge and pressing down slightly. Place in the fridge for 24 hours.

Remove and cut fudge into pieces the size you would prefer. Store in fridge for up to three weeks.

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Tips & Tricks (5)

Crush Oreos Strategically 🍪
Reserve some whole Oreos to fold in at the end for texture contrast, while crushing others into fine crumbs to distribute evenly throughout the fudge for consistent cookies and cream flavor in every bite.
Microwave in Short Bursts ⏱️
Heat ingredients in 30-second intervals, stirring between each burst, to prevent white chocolate from seizing or burning and ensure a smooth, creamy texture.
Chill Strategic Timing 🧊
Refrigerate the fudge for exactly 2-3 hours until just firm enough to cut cleanly; freezing overnight makes it too hard and affects the creamy texture that makes this recipe special.
Butter Temperature Matters 🧈
Use cold, unsalted butter cut into small cubes so it melts evenly with the white chocolate, creating an emulsion that prevents greasiness and ensures silky fudge texture.
Line Your Pan Perfectly 📦
Use parchment paper with overhang on all sides for easy lifting and cutting; grease lightly so the fudge releases cleanly without sticking to edges or corners.