Oreo Fudge

Perfect to serve at a party or as the bit of dessert on a Christmas charcuterie board, every creamy bite of chocolate and cookies will keep you satisfied all season long. 

Once you know how to make fudge (and if you don’t, start with this traditional easy fudge recipe), you can really get creative with mix-ins and ideas. 

Important note: You do not need a candy thermometer for homemade fudge. That is more for recipes like rock candy. The main thing about working with chocolate is to heat low, slow and constantly stir. If you turn up the stove hoping to finish quicker, you may seize your chocolate and it will get grainy and inedible. 

Ingredients:

• 1 package, 12 oz, semi-sweet chocolate chips
• 1 can, 14 oz, sweetened condensed milk
• 2 tablespoons unsalted butter
• 16 Oreo sandwich cookies, divided

How to make Oreo Fudge

Line an 8×8 baking pan with aluminum foil and set aside. If you need a tip on the best way to insert foil without tearing, I broke it down on my rocky road fudge recipe with pictures. The quick version is shaping it on the backside of the pan and then dropping it in. 

Coarsely crush 12 cookies and set aside. Separately, crush the remaining 4 cookies and set aside.

Add chocolate chips and sweetened condensed milk to a small saucepan. Over medium low heat, and stirring constantly, heat until completely melted and smooth. Remove from heat and stir in butter until melted. Fold in 12 crushed cookies.

Spread fudge mixture into a prepared pan, making sure it’s even. Gently sprinkle remaining crushed cookies and top and press into the fudge.

Let stand for 30 minutes to cool and then place in the fridge for 2 hours or overnight to set.

Remove from fridge and remove from pan.

Peel the foil away from the fudge and use a large, sharp knife to cut fudge into squares. Makes 20-24 squares

Best way to crush Oreos

I use a small tart shaper to crush the Oreos. I toss about 4 in the bowl, crush one at a time and toss in four more until I have the desired amount. You can easily put into a Ziplock bag and crush with your hands, a rolling pin, etc.

Do not overcrush the cookies. You are not looking for a fine powder but rather more of a crushed cookie that really makes an appearance when on the inside of the fudge. 

White Fudge covered in Oreos

For the most part, this recipe is the same, but white chocolate is softer than semi-sweet chocolate, so there are some changes you will need to make.

Ingredients are all the same as above except this one

• 2 cups or 12 oz. white chocolate chips: A bag of white chocolate chips is usually 11 ounces. You will need to weigh/measure to get 12 ounces, or measure 2 cups of white chocolate chips for this recipe.

How to make Oreo White Fudge

Line an 8×8 baking pan with aluminum foil and lightly grease with nonstick cooking spray. White chocolate is a little softer in fudge than semi-sweet, so I recommend spraying the pan so the foil comes off easier. You will notice this just softens more if you don’t keep it in the refrigerator.

Crush 12 cookies and set aside. Separately, crush the remaining 4 cookies (as above, this is for the topping, so keep it separate).

Add white chocolate chips, sweetened condensed milk, and butter to a small saucepan. Over medium-low heat, and stirring constantly, heat until completely melted and smooth. Remove from heat. Fold in the 12 coarsely crushed cookies.

Spread the white chocolate mixture into a prepared baking dish, making sure it’s even. Sprinkle remaining cookie pieces on top and press into the fudge.

Let stand for 30 minutes to cool. Place in the fridge to cool for 2 hours or overnight. Cut and serve!

What flavor of Oreos should be used? 

You can use more than regular Oreos for this recipe—try mint Oreos, golden Oreos, or really any flavor of chocolate sandwich cookies. The best part is you get to decide!