Go Back
–+ servings
Oreo Fudge

Decadent Oreo Fudge for Effortless Holiday Indulgence

A delightful no-bake Oreo Fudge with a rich, creamy texture, perfect for holiday indulgence.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fudge
  • 2 cups White Chocolate Chips Can substitute with milk chocolate chips.
  • 1 can Sweetened Condensed Milk Do not substitute with evaporated milk.
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • 15 cookies Oreo Cookies Reserve some for topping.
  • 1 pinch Salt Optional, but recommended.
For Variations
  • 1 cup Chopped Nuts (Walnuts or Pecans) Optional for extra crunch.
  • 1/2 cup Maraschino Cherries Optional for sweetness.
  • 1/2 cup Candy Canes (Crushed) Add for a festive twist.
  • 1/2 cup Peanut Butter Drizzle on top for flavor.

Equipment

  • Microwave-safe Bowl
  • spatula
  • 8x8 inch baking pan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a microwave-safe bowl, combine the white chocolate chips and sweetened condensed milk. Heat in the microwave at medium power in 30-second intervals, stirring until smooth.
  2. Stir in the vanilla extract and a pinch of salt. Mix until fully combined.
  3. Fold in most of the chopped Oreo cookies, reserving a handful for later.
  4. Line an 8x8-inch baking pan with parchment paper, then pour in the fudge mixture, spreading evenly.
  5. Sprinkle the reserved Oreo pieces on top and press them down gently.
  6. Chill in the refrigerator for at least 2 hours or until set.
  7. Remove from the fridge, lift out using the parchment paper, and cut into squares.

Nutrition

Serving: 1squareCalories: 160kcalCarbohydrates: 23gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 5mgSodium: 50mgPotassium: 50mgSugar: 19gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to two weeks. Can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!