Indulge in this incredibly easy Oreo Fudge! This cookies and cream fudge is perfect for holiday parties or gifting to your favorite people!
Yes, it’s sweet. Of course, it’s rich. It’s Oreo Fudge! And it’s AMAZING. This oh-so-tempting, 4-ingredient, no-bake fudge recipe uses white chocolate chips, sweetened condensed milk, vanilla, and – of course – Oreos! Even better, this simple “mix & microwave” fudge results in a platter full of decadent, delectable morsels of deliciousness!
An Oreo Christmas Classic!
Fudge is practically synonymous with the holidays!
What I love most about this white chocolate fudge recipe is how quick & easy it is to fix and how many pieces of fudge it makes! It’s SO easy to whip up a tray full of beautiful melt-in-your-mouth fudge to share with friends and neighbors!
Other Recipes to Serve with Oreo Fudge
- Complete your Christmas platters with sweet, buttery, iced Sugar Cookies – perfect for baking and decorating with the kids!
- No holiday party should be without a boozy batch of Homemade Eggnog!
Chocolate: Use your favorite brand of white chocolate chips for this creamy cookie fudge!
Sweetened Condensed Milk: Use full-fat sweetened condensed milk here. It’s easy to mistake evaporated milk for the same thing, but they are different!
Vanilla: This fudge is improved with a teaspoon of your favorite vanilla extract.
Cookies: Chocolate sandwich cookies like Oreos, crumbled up into a mix of large and small chunks.
How to Make Oreo Fudge
STEP ONE: Pour the sweetened condensed milk into a microwave-safe bowl and heat it for 1 minute. Remove from the microwave and add in the white chocolate chips. Let it sit for 1 minute, then stir until the chips have fully melted and are blended with the milk.
STEP TWO: Add in the vanilla and Oreo cookie pieces. Gently stir to mix.
STEP THREE: Pour the fudge mixture into a parchment paper-lined 8-inch x 8-inch baking dish. (Foil will also work instead of parchment.)
STEP FOUR: Place in fridge for at least 3 hours to firm. Once completely firm, lift the block of fudge from the pan using the parchment paper.
STEP FIVE: Place the fudge block on a flat surface, peel the paper away, and cut it into 36 pieces.
Tips for Success
- Make sure to use white chocolate that contains palm oil instead of cocoa butter. Pure white chocolate contains cocoa butter, but it doesn’t melt or harden like the white chocolate that contains palm kernel oil.
- Don’t be tempted to melt the white chocolate in the microwave, as it can get grainy.
- Cutting the fudge is WAY easier when lifted out of the pan by the parchment paper and placed on a flat surface.
- A pinch of salt added to the melted chocolate can add a nice counterbalance to all the sweet ingredients.
Is Fudge a Gluten-Free Dessert?
This Cookies & Cream Fudge recipe can quickly become a gluten-free dessert by exchanging regular Oreos for the gluten-free alternative. They taste JUST like the originals!
How Far Ahead Can I Make Fudge?
Hang onto your Santa hats – this fudge can be made as much as 1 MONTH ahead of time! The high sugar and fat content helps preserve it naturally, allowing you to make it in advance and also to store it easily after!
Other Fabulous Holiday Fudge Recipes!
- Easy Red Velvet Fudge
- Eggnog Fudge
- Gingerbread Cookie Fudge
- Peppermint Crunch Fudge
- White Chocolate Cranberry Pistachio Fudge
- Salted Pretzel and Caramel Fudge
*This post was originally posted on 12/06/2015
- Heat the sweetened condensed milk in a microwave-safe bowl for 1 minute. Place the white chocolate chips in a large glass bowl and pour the warm milk over the chocolate. Let sit for 30 seconds to 1 minute. Stir until the chocolate is melted and smooth and the milk is mixed in.
- Add the vanilla and Oreo cookie pieces. Gently stir until combined.
- Pour into an 8×8 baking dish that has been lined with parchment paper or foil. (If you like, you can add more Oreo pieces on top and gently press them into the fudge.) Refrigerate the fudge for at least 3 hours or until firm.
- Once firm, use the paper or foil to remove the fudge from the pan. Peel the paper/foil away and then cut the fudge into 36 pieces (6×6 grid).