If you love cookies and cream, this Oreo fudge will be your new go-to treat. It’s creamy, sweet, and loaded with crunchy cookie bits in every bite. You only need a handful of ingredients and a few minutes on the stove.
No candy thermometer, no tricky steps—just melt, stir, and chill. This is the kind of recipe that works for holidays, parties, or a late-night craving.
Why This Recipe Works
This fudge uses sweetened condensed milk for a smooth, reliable set without babysitting sugar syrup. Instead of dark chocolate, it calls for white chocolate so the Oreo flavor shines through.
A pinch of salt balances the sweetness and makes the cookie flavor pop. The mix of crushed and larger Oreo pieces gives you a perfect texture: creamy base, crunchy pockets.
Shopping List
- White chocolate chips or chopped white baking chocolate – 3 cups (about 18 oz)
- Sweetened condensed milk – 1 can (14 oz)
- Unsalted butter – 2 tablespoons
- Pure vanilla extract – 1 teaspoon
- Fine sea salt – 1/4 teaspoon
- Oreo cookies – 18 to 22 cookies, roughly chopped (reserve a handful for topping)
- Optional: Mini marshmallows – 1 cup, for extra softness
- Optional: Crushed freeze-dried raspberries or sprinkles for decoration
- Nonstick cooking spray or a little extra butter for the pan
- Parchment paper for lining
Instructions
- Prep the pan: Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Chop the Oreos: Roughly chop most of the cookies into a mix of small bits and chunky pieces.
Keep 1/2 cup of larger chunks for the top.
- Melt the base: In a medium saucepan over low heat, add white chocolate, sweetened condensed milk, and butter. Stir constantly until melted and smooth, 3–5 minutes. Do not let it simmer.
- Add flavor: Remove from heat.
Stir in vanilla and salt until fully combined.
- Fold in the cookies: Gently mix in the chopped Oreos (and mini marshmallows, if using). Work quickly so the mixture stays spreadable.
- Spread and top: Scrape the mixture into the prepared pan and smooth the top. Press the reserved Oreo chunks on top.
Add sprinkles or crushed freeze-dried raspberries if you like.
- Chill to set: Refrigerate until firm, about 2–3 hours. For clean cuts, chill longer or briefly freeze for 15–20 minutes before slicing.
- Slice and serve: Lift the fudge out by the parchment. Use a warm, sharp knife (run under hot water and dry) to cut into 1-inch squares.
Keeping It Fresh
Store the fudge in an airtight container with parchment between layers.
At room temperature, it keeps for 3–4 days if your kitchen is cool. In the fridge, it lasts up to 2 weeks and stays nicely firm. For longer storage, freeze for up to 2 months and thaw in the fridge overnight.
Avoid humid environments, which can make the top sticky.
Health Benefits
This is a dessert, so think moderation. That said, there are a few positives. A small square is energy-dense, which can satisfy a sweet craving quickly.
If you choose higher-quality white chocolate that includes cocoa butter (not just palm oils), you’ll get a bit of the natural cocoa butter fats that melt smoothly and feel more satisfying, which may help with portion control. You can also reduce overall sugar impact by serving small portions alongside a protein-forward snack, like a handful of nuts or Greek yogurt, to slow digestion.
What Not to Do
- Don’t crank the heat. White chocolate scorches easily. Keep the heat low and stir constantly.
- Don’t skip the salt. A little salt balances sweetness and lifts the cookie flavor.
- Don’t add wet mix-ins. Fresh fruit or watery toppings can make the fudge seize or weep.
- Don’t over-stir once cookies are in. Too much mixing will crush them into crumbs and turn the fudge gray.
- Don’t rush the set. Cutting before it’s firm will smudge and crumble the squares.
Recipe Variations
- Double-Stuf Dream: Use Double Stuf Oreos for extra creamy pockets in the fudge.
- Salted Cookies and Cream: Sprinkle flaky sea salt on top right after spreading for a sweet-salty finish.
- Birthday Cake Twist: Fold in rainbow sprinkles and a few drops of almond extract with the vanilla.
- Mocha Cookies and Cream: Stir 1–2 teaspoons instant espresso powder into the melted base for a coffee kick.
- Peanut Butter Swirl: Dollop 1/3 cup warmed peanut butter over the pan of fudge and swirl with a knife before chilling.
- Mint Nightcap: Add 1/2 teaspoon peppermint extract and top with crushed chocolate-mint candies.
- Gluten-Free Option: Use certified gluten-free sandwich cookies and confirm your white chocolate is GF-friendly.
- Ultra-Chunky: Add extra large Oreo pieces on top and press them in lightly for more crunch.
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FAQ
Can I use evaporated milk instead of sweetened condensed milk?
No.
Evaporated milk isn’t sweet and won’t create the same thick, stable base. Sweetened condensed milk is essential for texture and set.
My fudge turned grainy—what happened?
White chocolate can seize if overheated or exposed to water. Keep the heat low, stir gently, and avoid steam or splashes. Using real white chocolate with cocoa butter also melts more smoothly.
What size pan should I use?
An 8×8-inch pan gives you thick, classic squares.
A 9×9-inch works for slightly thinner pieces. For a party platter, use a loaf pan for extra-thick, dramatic cubes.
Do I have to refrigerate it?
Chilling helps it set quickly and slice cleanly. After it sets, you can keep it at room temp if it’s cool and dry.
In warm kitchens, store it in the fridge.
Can I microwave the mixture?
Yes. Heat white chocolate, condensed milk, and butter in 20–30 second bursts, stirring between each. Stop as soon as it’s smooth to prevent scorching.
How do I avoid a gray color from the cookies?
Fold cookies in gently and briefly, and save some for pressing on top.
Over-mixing breaks the cookies down and tints the fudge gray.
What’s the best white chocolate to use?
Choose bars or chips that list cocoa butter as a main ingredient. Avoid baking melts that rely solely on vegetable oils; they don’t taste as creamy and can set differently.
Can I halve or double the recipe?
Yes. Halve it in a loaf pan for a small batch, or double it in a 9×13-inch pan.
Keep heat low and work quickly with larger batches.
In Conclusion
This Easy Oreo Fudge delivers everything cookies and cream lovers want—creamy base, crunchy cookie bits, and a clean, sweet finish. With just a few ingredients and simple steps, it’s a no-fuss dessert that always impresses. Make it for holidays, bake sales, or an easy weekend treat, and stash a few squares in the fridge for when the craving hits.
Simple, reliable, and seriously good.
Easy Oreo Fudge Recipe for Cookies and Cream Lovers – Simple, Creamy, and Crowd-Pleasing
Ingredients
- White chocolate chips or chopped white baking chocolate – 3 cups (about 18 oz)
- Sweetened condensed milk – 1 can (14 oz)
- Unsalted butter – 2 tablespoons
- Pure vanilla extract – 1 teaspoon
- Fine sea salt – 1/4 teaspoon
- Oreo cookies – 18 to 22 cookies, roughly chopped (reserve a handful for topping)
- Optional: Mini marshmallows – 1 cup, for extra softness
- Optional: Crushed freeze-dried raspberries or sprinkles for decoration
- Nonstick cooking spray or a little extra butter for the pan
- Parchment paper for lining
Instructions
- Prep the pan: Line an 8×8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
- Chop the Oreos: Roughly chop most of the cookies into a mix of small bits and chunky pieces.Keep 1/2 cup of larger chunks for the top.
- Melt the base: In a medium saucepan over low heat, add white chocolate, sweetened condensed milk, and butter. Stir constantly until melted and smooth, 3–5 minutes. Do not let it simmer.
- Add flavor: Remove from heat.Stir in vanilla and salt until fully combined.
- Fold in the cookies: Gently mix in the chopped Oreos (and mini marshmallows, if using). Work quickly so the mixture stays spreadable.
- Spread and top: Scrape the mixture into the prepared pan and smooth the top. Press the reserved Oreo chunks on top.Add sprinkles or crushed freeze-dried raspberries if you like.
- Chill to set: Refrigerate until firm, about 2–3 hours. For clean cuts, chill longer or briefly freeze for 15–20 minutes before slicing.
- Slice and serve: Lift the fudge out by the parchment. Use a warm, sharp knife (run under hot water and dry) to cut into 1-inch squares.