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Oreo fudge squares with a creamy white base and crushed chocolate sandwich cookies, stacked on a white plate with cookie crumbs scattered around.

Easy Oreo Fudge Recipe for Cookies and Cream Lovers – Simple, Creamy, and Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Candy, Dessert, Sweet Treat
Cuisine American
Servings 24 Fudge Squares

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 8x8-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.