This Oreo fudge comes together so quickly with just a little stirring, a microwave, and a few minutes of active time—you only need a handful of ingredients and you don’t need a candy thermometer!
New favorite treat alert: this unbelievably easy Oreo fudge. This recipe is both a blessing and a curse. . .
As an ardent fan of all things cookies ’n cream, I love being able to whip up a batch of this stuff in just minutes. But on the other hand, I’m never more than a few minutes away from a batch of fudge so you do the math on that one :).
And you can customize this fudge! With all the fun new flavors Oreo is putting out every year, you can change this up in so many ways. I think it just might be your new go-to when you’re craving something sweet!
Why you’ll love this Oreo fudge:
- It’s so easy and basically foolproof. Even if you’ve never made fudge before you can absolutely make this without a problem.
- You don’t need a candy thermometer or other special equipment. All you need is a microwave, a mixing bowl, and a spatula!
- Add some vanilla extract or peppermint extract for an extra-special flavor. There are so many ways to customize this fudge!
How to make your fudge
- Combine white chocolate chips and sweetened condensed milk in a microwave-safe bowl
- Heat in intervals, stirring well after each, until mixture is smooth
- Fold in Oreos
- Pour into an 8-inch square baking dish
Then refrigerate for a couple of hours, or until set. That’s it! Slice, serve, and enjoy.
Notes and tips for this recipe
- First, be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up.
- You need to heat the ingredients in 30-second intervals, as stated in the recipe, rather than just pop it in the microwave for several minutes. Heating it slowly ensures the chocolate won’t scorch.
- White chocolate chips don’t always melt easily. Just keep heating and stirring (vigorously) until they’re melted. If you end up with a few lumps of unmelted chips it’s totally fine. Just make sure they’re mostly melted.
- You can substitute regular chocolate chips for the white chocolate chips if you prefer.
- See below for variations for making this fudge.
How to store your fudge
Uneaten Oreo fudge can be stored in an airtight container, layered with wax paper, in the refrigerator for up to 1 week.
It can also be stored in the freezer (again in an airtight container layered with wax paper) for about two months.
You can defrost your fudge in the fridge overnight, on the counter for an hour or two, or just eat it frozen. I don’t recommend defrosting it in the microwave because it will melt.
Variations on cookies and cream fudge
- Add vanilla extract (see recipe for exact amounts)
- Add peppermint extract for peppermint Oreo fudge
- If you use peppermint, add a little green food coloring to make your fudge look minty
- Mix in some sprinkles or top the fudge with sprinkles before refrigerating (if you put the sprinkles on top, press them down a little bit with your palm before you let the fudge set)
- Use any flavor or Oreo—peanut butter Oreos would be delicious!
Did you make this easy Oreo fudge? AWESOME! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This Oreo fudge recipe turns out creamy and perfect every time, with just a handful of ingredients and a few minutes of active time--you don't even need a candy thermometer to make it!
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1 1/2 teaspoons peppermint or vanilla extract optional
- 1/8 teaspoon salt
- 8 chopped Oreos
- Spray an 8-inch square baking pan with cooking spray and line the bottom with parchment paper (or wax paper or aluminum foil). Set pan aside.
- Combine the white chocolate chips and sweetened condensed milk in a large microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the baking chips are melted and the mixture is smooth. (Sometimes the chips don’t melt well, just keep stirring!)
- Add peppermint or vanilla (if using) and the salt and stir to combine, then fold in the chopped Oreos. Scrape into the prepared baking dish and smooth into an even layer.
- Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
- Uneaten Oreo fudge can be stored in an airtight container, layered with wax paper, in the fridge for up to 1 week. It can also be stored in the freezer (again in an airtight container) for about two months.
- Be sure you use sweetened condensed milk! If you use evaporated milk your fudge will not set up
- You can substitute regular chocolate chips for the white chocolate chips if you prefer
- See the body of this post for variations on this recipe and step by step photos