Oreo Fudge is simple, delicious, and made for everyone who knows the best part of an Oreo is that creamy center.

A stack of Oreo Fudge pieces.

Table of Contents

The Best Oreo Fudge

If you’re anything like me, you have to break an Oreo open and go straight for the creamy center—it’s simply the best part! Double Stuffed just doesn’t cut it; I need more of that filling!

This Oreo Fudge packs in all that flavor, with crushed Oreo cookies swirled throughout for an incredible taste. It’s the perfect treat to bring to a holiday gathering or to gift to friends. Plus, it’s super easy to make with common ingredients you probably already have on hand.

Combining and melting the ingredients; stirring in the chopped Oreos.

Oreo Fudge Ingredients

  • White Chocolate Chips: Use a good brand (like Ghirardelli or Guittard) for better flavor.
  • Butter: Choose unsalted for a creamy texture and to control saltiness.
  • Salt: Brings out flavors and balances sweetness.
  • Sweetened Condensed Milk: Full-fat is needed for the right Oreo Fudge texture.
  • Oreo Cookies: Off-brand chocolate sandwich cookies work too!

Quick Tip

For the Oreos cookie addition, there is no need to remove the cream filling! Coarsely chop the Oreos for the best texture.

Cookies added into the mixture.

How To Make Oreo Fudge

  1. Prepare: Line pan, chop Oreos with filling.
  2. Melt: Combine white chocolate, butter, and condensed milk on low heat.
  3. Mix: Off heat, add salt and Oreos.
  4. Pour: Into pan, top with Oreos (optional).
  5. Chill: Refrigerate, cut, and serve.
Fudge spread into the pan; topped with additional crushed Oreos.

Tips For Success

  • Use a heavy-bottomed nonstick pan on low heat to prevent burning
  • Prepare Pan: Choose 8×8 for thicker or 9×9 for thinner fudge; line with parchment or foil.
  • Add extra crushed Oreos on top immediately after pouring. Allow time to set.
  • Variation: For peppermint flavor, substitute with Mint Oreos and add peppermint extract like this Peppermint Fudge.
Stack of three pieces of the dessert.

Storage

  • Room Temperature: Store in an airtight container for up to 1 week.
  • Refrigerate: Keep in an airtight container; enjoy within 2 weeks for best texture.
  • Freeze: Wrap in plastic, then foil, and place in an airtight container; freeze up to 3 months. Thaw in fridge.

More Oreo Recipes

Stack of three pieces of the dessert.
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5 from 1 vote

Oreo Fudge

By Chelsea Lords
Everyone knows the creamy center is the best part of an Oreo, and this easy one-pan Oreo Fudge perfectly channels those flavors.
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 25 minutes
Servings: 36 pieces

Ingredients 
 

  • 4 tablespoons unsalted butter
  • 3 cups white chocolate chips (Note 1)
  • 1/4 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk (Note 2)
  • 1 teaspoon pure vanilla extract
  • 2 cups coarsely chopped Oreo cookies (~16 full Oreos)
  • Optional: 2 additional Oreos, crushed

Instructions 

  • PREP: Line 9×9-inch pan with parchment/foil, leaving an overhang for easy removal. (Note 3.) Cut butter into tablespoons. Coarsely chop 2 cups of Oreos.
  • COMBINE: Melt butter, white chocolate, salt, and sweetened condensed milk together in a thick-bottomed, nonstick pan on the lowest heat setting. Constantly stir with a heat-resistant spatula, scraping the sides and bottom. Do not raise the heat—patience ensures a smooth mixture.
  • ADD FLAVOR: Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.
  • CHILL: Pour mixture into prepared pan. Using a spatula sprayed with cooking spray, smooth fudge into an even layer. Crush remaining 2 Oreos and sprinkle over top, pressing them gently into the surface. Cover and refrigerate for 3-5 hours, or until the fudge is set and firm.
  • SERVE: Lift fudge out of the pan using the parchment paper overhang. Cut into small pieces using a hot, sharp knife (run knife under hot water and dry it).
  • STORAGE: Store Oreo Fudge in the fridge in an airtight container; best enjoyed cold within 2-3 days, remains fresh up to 2 weeks. Avoid leaving out to prevent drying.

Video

Recipe Notes

Note 1: Use high-quality chocolate for better Oreo Fudge taste; recommended brands: Ghirardelli® and Guittard® (not sponsored).
Note 2: Use full-fat sweetened condensed milk, NOT evaporated milk.
Note 3:  For thicker fudge, use an 8×8-inch pan; photos in the post show a 9×9-inch pan.

Nutrition

Calories: 183kcal | Carbohydrates: 21g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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2 Comments

  1. Debbi says:

    If I can’t find white chocolate chips, can I use white chocolate bars? If so, how many ounces?

    Reply
    1. Chelsea Lords says:

      Yes! 500 grams of white chocolate!

      Reply