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Stack of creamy Oreo Fudge squares topped with cookie pieces on a blue plate with more fudge in background.
Daniel

Oreo Fudge

Creamy, no-bake fudge loaded with real Oreo pieces that tastes like the center of your favorite cookie.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 3 hours
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

For the Fudge
  • 3 cups white chocolate chips high-quality, not baking morsels
  • 14 oz sweetened condensed milk 1 standard can
  • 4 tbsp unsalted butter cut into pieces
  • 1 tsp vanilla extract pure, not imitation
  • 0.25 tsp salt fine sea salt
  • 12 whole cookies Oreo cookies coarsely chopped, about 1.5 cups
For Topping
  • 4 whole cookies Oreo cookies broken into pieces for garnish

Equipment

  • 8x8 inch square baking pan
  • Parchment Paper
  • Medium saucepan
  • Rubber spatula

Method
 

Prep
  1. Line an 8x8-inch pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting. Do not grease the paper.
Make the fudge base
  1. In a medium saucepan over low heat, combine white chocolate chips, sweetened condensed milk, and butter. Stir constantly until completely smooth and glossy, about 4 to 5 minutes. The mixture should coat the back of a spoon. Remove from heat immediately to prevent scorching.
  2. Stir in vanilla extract and salt until fully incorporated. The mixture will thicken slightly as it cools.
  3. Let the mixture cool for 2 minutes, then fold in the chopped Oreos. Stir gently 4 to 5 times only - you want visible cookie chunks, not a gray mixture. Some streaks are perfect.
Assemble and chill
  1. Scrape the fudge into the prepared pan and spread to the edges with a spatula. Press the reserved Oreo cookie pieces on top, pressing down lightly so they adhere. Refrigerate uncovered until completely firm, at least 2.5 hours or overnight.
  2. Lift the fudge from the pan using the parchment overhang. Place on a cutting board and slice into 24 squares with a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled or at cool room temperature.

Notes

For cleaner cuts, warm your knife under hot water and dry it before slicing. Store layered between parchment in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months. For extra cookies-and-cream intensity, use Double Stuf Oreos and reduce the chopped amount to 10 cookies to prevent the fudge from crumbling.