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Oreo Fudge

Looking for a foolproof, creamy treat that’s perfect for any time of year? This easy-to-make Oreo fudge is just the thing!

Smooth, creamy white chocolate fudge is loaded with chunks of rich, crunchy Oreo cookies. I can’t resist it!

This easy-to-make fudge requires just a handful of ingredients and comes together in a snap.

It’s perfect for satisfying your sweet tooth, sharing with friends and family, or giving as a thoughtful homemade gift.

Bunch of Oreo fudge served in a square plate.
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Why You’ll Love This Oreo Fudge

Effortless Indulgence: This fudge requires just a few simple ingredients and minimal hands-on work. Plus, it’s an easy, no-bake recipe anyone can follow. Talk about a hassle-free way to satisfy your sweet tooth!

Nostalgic Delight: The familiar taste of Oreos in this fudge evokes cherished childhood memories. It’s a comforting and nostalgic indulgence for all ages. 

Versatile Presentation: You can cut the fudge into various shapes and sizes. It allows you to be creative and wow guests at any event. 

Mini white chocolate chips in a white bowl, crushed Oreos. butter and condensed mil in a can flat lay on a concrete surface.


  • Oreo Cookies: I prefer regular Oreos (not Double Stuf). Crush them and mix throughout the fudge for bursts of chocolate cookie crunch in every bite. 
  • White Chocolate Chips: Use high-quality white chocolate as the base for the fudge. It’s sweet but not too rich, and it will help the fudge set properly. 
  • Sweetened Condensed Milk: Thick and syrupy, it adds richness and helps create the fudge’s signature texture. 
  • Unsalted Butter: Use real butter for an extra creamy, luscious consistency. If all you have is salted, that’s fine. Just lower or omit the additional salt in the recipe. 
  • Salt: Add a pinch to balance the sweetness. 
  • Vanilla Extract: Like the salt, vanilla is a flavor enhancer. It’ll round out the taste with floral notes of vanilla essence. 
Bunch of cube sliced Oreo fudge in a wooden board with parchment paper.

How to Make Oreo Fudge

You can actually break this recipe down into five simple steps:

1. Prepare. Line an 8-inch square pan with parchment paper, leaving an overhang as handles. Set aside. 

2. Melt the ingredients. Add the chocolate chips, sweetened condensed milk, butter, and salt to a saucepan. Melt over medium-low heat until smooth. 

3. Add extract and cookies. Remove the mixture from heat and add the vanilla and 2/3 of the crushed Oreos. Mix until evenly distributed. 

4. Pour, top, and chill. Pour the mixture into the prepared pan. Smooth the top and add the remaining 1/3 cup of Oreos. Press gently. Then, chill the fudge for at least 1 hour until firm. 

5. Cut and serve. Use the parchment paper handles to remove the fudge from the pan. Cut it into 1-inch squares and enjoy! 

Oreo fudge sliced in cubes on a wooden board with parchment paper.

Tips for the Best Oreo Fudge

Fudge recipes are some of my favorites, so I have plenty of tips!

  • High-quality chocolate is a must. The entire base of the fudge is white chocolate. Stick to high-quality brands like Ghirardelli, Nestle Premier White Morsels, or Pascha Organic. 
  • Take your time. Don’t get in a hurry when melting the ingredients. Keep the heat no higher than medium-low and stir regularly. You don’t want to scorch the chocolate. 
  • Use room-temperature milk. Most people keep their sweetened condensed milk in the cupboard. However, if yours was in the fridge, let it warm to room temperature first. Otherwise, it may cause the chocolate to seize. 
  • Don’t over-crush the cookies! You don’t want them too fine. A few larger pieces in the mix will provide extra texture. 
  • Use a hot, sharp knife. When cutting the fudge, use a sharp knife you’ve run under hot water. Dry it, then immediately slice the fudge. 
bunch of cube slice Oreo fudge on a wooden board.


If you’re in the mood for something different, try one of these variations: 

  • Use flavored Oreos. I love making this fudge with mint-flavored Oreos around the holidays. You can also try peanut butter Oreos, birthday cake Oreos, etc. 
  • Vary the chocolate chips. White chocolate chips provide that wonderful cookies-n-cream flavor. However, you can use semisweet or even dark chocolate if you prefer. 
  • Try different extracts. Almond, mint, etc. If you think it would taste good in the fudge, give it a try! 
  • Stir in sprinkles. They add a little extra color and crunch. Plus, you can use them to make the fudge holiday-appropriate. 
  • Make it colorful. Like the sprinkles, colored dye can transform your fudge into a holiday treat. Try red and green for Christmas or red and pink for Valentine’s Day. 
  • Go wild with toppings. Once the fudge is done and chilled, you can drizzle it in chocolate, caramel, or melted Nutella. You can also sprinkle sea salt or other solid toppings on top while still warm. 

How to Store

Fudge tastes just great cold, so storing it is a breeze. 

To Store: Place the fudge in an air-tight container in the fridge for up to 3 weeks. 

To Freeze: Wrap the fudge tightly in plastic wrap (or foil). Then, transfer it to an air-tight, freezer-safe container or bag. Freeze for 2 to 3 months. 

To Thaw: Let frozen fudge thaw in the fridge overnight before serving. 

Oreo Fudge

Course: DessertCuisine: American


Prep time


Cooking time




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This easy Oreo fudge is creamy, dreamy, and irresistible! It only takes a few minutes to put together. The hardest part is waiting for it to chill!


  • 3 cups white chocolate chips

  • 1 (14 ounce) can sweetened condensed milk

  • 3 tablespoons unsalted butter

  • 1/8 teaspoon salt

  • 1 1/2 teaspoons vanilla extract

  • 24 Oreo cookies, crushed into small pieces


  • Line an 8-inch square pan with parchment paper. Be sure to leave an overhang so you can easily lift the fudge out later. Set aside.
  • In a medium saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, butter, and salt. Stir until melted and smooth.
  • Remove from heat and stir in the vanilla extract.
  • Gently stir in about 2/3 of the crushed Oreo pieces until evenly distributed.
  • Pour the mixture into the prepared pan and smooth the top. Sprinkle the remaining 1/3 of the crushed Oreos on top and gently press them in.
  • Refrigerate for at least 1 hour, or until firm. For best results, chill overnight.
  • Use the parchment paper to lift the fudge out of the pan. Cut into 1-inch squares using a sharp knife. Serve and enjoy!


  • Don’t overheat the chocolate mixture! Heat slowly until just melted. 

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Oreo Fudge”

  1. This was nice and easy. Will be making it for the kids. Think I’ll let them help me. Will be fun. Stores for a long time in the fridge.


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