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+ servings
bowl of Oreo fudge with a stack of Oreos behind it

Oreo Fudge

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!

Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Chilling time 2 hours
Total Time 10 minutes
Servings 49
Author Kelsie


  • 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


  1. 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.
  2. 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!)
  3. 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.
  4. Refrigerate until set, about 2 hours. Once set, slice your fudge and serve.
  5. 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.

Recipe Video

Recipe Notes

  • 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