Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed up Oreo® cookies. It’s a chocolate lover’s dream.
Easy fudge is perfect for the busy holiday season! Try caramel Microwave Fudge, S’mores Fudge, or Tiger Butter Fudge next!
Chocolate-Covered Oreo Fudge
Chocolate-Covered Oreos have and will always be one of my favorite holiday treats. Oreo balls are another holiday favorite of mine (and my boys!).
So today, I’m channeling those flavors into a new favorite fudge recipe—Chocolate-Covered Oreo Fudge! It’s like a chocolate-covered Oreo in rich, creamy fudge. Perfect for the holidays and perfect for the chocolate lover.
Ingredients
- Butter: Cut into small pieces to help it melt faster.
- Milk Chocolate Chips: Use good-quality chocolate for a smooth fudge.
- Sweetened Condensed Milk: Use full-fat to keep the fudge smooth and avoid a gritty texture.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Vanilla Extract: Stir it in after removing from heat to keep the flavor strong.
- Oreos: I use regular Oreos for this fudge—no need to remove the cream filling!
How To Make Chocolate Covered Oreo Fudge
- Line a pan with parchment paper, leaving extra paper hanging over the sides for easy lifting.
- Melt butter, chocolate chips, and condensed milk on low heat, stirring the whole time.
- Take off the heat and mix in salt, vanilla, and chopped Oreos.
- Spread the fudge into the pan, sprinkle with crushed Oreos, and chill until firm.
- Lift out the fudge, cut into pieces, and enjoy!
Chocolate Covered Oreo Fudge Tips
- Line the pan with parchment or foil to make it easy to take out the fudge.
- Use sweetened condensed milk (not evaporated milk). Only the full-fat type works here; I like Eagle Brand®.
- Use a thick-bottomed nonstick pan to stop the mixture from burning.
- Keep the heat on the lowest setting. Though it takes longer, this keeps the mixture from heating too fast and burning.
- Stir constantly with a heat-resistant spatula, scraping the bottom often as it melts.
- Top with crushed Oreos right after pouring so they stick.
Variation Ideas
- Different chocolate flavor: Use semi-sweet or dark chocolate chips instead of milk chocolate, or mix in some of both types.
- White chocolate Oreo fudge: Use white chocolate chips instead of milk chocolate.
- Change the Oreo flavor: Try any Oreo flavor instead of the regular kind!
Storage
Leftover Chocolate Covered Oreo Fudge
Room Temperature: Keep in a sealed container; it lasts about a week.
Fridge: Store in a sealed container; good for two weeks.
Freezer: Wrap pieces in plastic, then put in a sealed container. Freeze up to three months. Thaw in the fridge or at room temp.
More Easy Dessert Recipes
- No Bake Oreo Truffle Cookies covered in chocolate
- Puppy Chow chocolate peanut butter snack mix
- Peppermint Bark Cookies with a brownie mix cookie base
- Edible Cookie Dough with mini chocolate chips
- Sugar Cookie Snack Mix with sugar cookie candies
Chocolate Covered Oreo Fudge
A chocolate lover's dream come true, this stovetop Chocolate Covered Oreo Fudge has a rich milk chocolate base and tons of crushed Oreos!
Equipment
- Baking pan lined
- Medium pan non-stick
Ingredients
- 4 tablespoons unsalted butter
- 3 cups milk chocolate chips see note 1
- 1 (14-ounce) can sweetened condensed milk full-fat
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 18 Oreos coarsely chopped, divided
Instructions
- Find an 8×8-inch or 9×9-inch pan for thicker fudge, or an 11×7-inch pan for thinner fudge. Line the pan with parchment paper, leaving an overhang for easy removal. This step is essential for neat removal of the fudge. Cut the butter into 1-tablespoon pieces and coarsely chop enough Oreos to measure 2 cups. Crush 4 Oreos in a bag using a rolling pin or meat mallet and set them aside for the topping.
- In a non-stick pan, add in the butter, chocolate chips, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Resist the urge to increase the heat—your patience will pay off!
- As soon as the butter and chocolate chips are melted, remove the pan from heat. Stir in the salt and vanilla extract; mix well. Add in the 2 cups chopped Oreos and gently mix to combine and incorporate the cookies into the fudge.
- Transfer the mixture to the prepared pan. Spray a spatula with cooking spray and smooth the fudge into one even layer. Sprinkle the crushed Oreos on top and gently press into the fudge. Cover and refrigerate for 4-8 hours or until fudge is firm.
- Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife, run it under hot water, dry, and then make quick cuts. I recommend cutting the fudge into small pieces—it's rich!
Video
Recipe Notes
Note 1: For this fudge, milk chocolate is a favorite due to its richness. For a less sweet option, use semi-sweet or dark chocolate, or combine half semi-sweet and half milk chocolate. High-quality chocolate chips, like Ghirardelli or Guittard, will enhance the taste of your fudge!
Storage: Chocolate-Covered Oreo Fudge is best stored in an airtight container in the fridge and enjoyed right out of the fridge. If it’s left out of the fridge for long, the fudge becomes crumbly. Leftover fudge will stay good 1–2 weeks in an airtight container in the fridge, but we like it best within 2–3 days.
Nutrition
Calories: 80kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 83mg | Potassium: 31mg | Fiber: 1g | Sugar: 6g | Vitamin A: 41IU | Calcium: 4mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This fudge was delicious!!! I made it for my coworkers and everyone is raving over it! Thank you for sharing.
Yay! I’m so glad this was a hit! Thanks so much Maggie! 🙂
Your recipe is amazing, I like it very much
So glad to hear that! Thanks Stephanie!