Oreo Fudge
This one-pan Oreo Fudge is the ultimate treat, packing all the creamy flavor of an Oreo’s best part—the filling!
Servings: 36 pieces
Cost: $6.72
Equipment
- 9 x 9-inch baking pan
- Parchment paper or aluminum foil
- Medium pan thick-bottomed, nonstick
Ingredients
- 4 tablespoons unsalted butter
- 3 cups white chocolate chips see note 1
- 1/4 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk see note 2
- 1 teaspoon vanilla extract
- 2 cups coarsely chopped Oreo cookies 16 full Oreos
- 2 additional Oreos optional, crushed
Instructions
- Line 9x9-inch pan with parchment/foil, leaving an overhang for easy removal. (see note 3.) Cut butter into tablespoons. Coarsely chop the Oreos.
- 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.
- Once ingredients are melted, take the pan off the heat. Mix in the vanilla. Gently fold Oreos into the mixture.
- 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.
- 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).
Video
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 8x8-inch pan; photos in the post show a 9x9-inch pan.
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.
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