Cookies and Cream Fudge Oreo Cookie Fudge
Indulge in the ultimate sweet treat with this irresistible Cookies and Cream Fudge, also known as Oreo Cookie Fudge, a no-bake dessert that combines creamy decadence with a satisfying cookie crunch. This rich, velvety fudge is made with just five simple ingredients, including silky white chocolate chips, sweetened condensed milk, and everyone’s favorite Oreo cookies. Each bite features a perfect balance of melted white chocolate and crunchy cookie bits, with extra chunks of Oreo sprinkled on top for a stunning garnish. With only 10 minutes of prep time and minimal cooking, this no-fuss recipe is perfect for beginners and pros alike. Ideal for holiday platters, gifting, or satisfying your sweet tooth, this easy Oreo fudge stores beautifully in the fridge or freezer for make-ahead convenience.
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Ingredients
- 1 can (14 ounces) sweetened condensed milk
- 3 cups white chocolate chips
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 20 cookies Oreo cookies
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper, allowing some overhang on the sides for easy removal later.
Step 2
Crush 15 of the Oreo cookies into small chunks (not crumbs) and set aside. Roughly chop the remaining 5 Oreos into slightly larger pieces for garnish.
Step 3
In a medium saucepan, combine the sweetened condensed milk, white chocolate chips, and unsalted butter over low heat.
Step 4
Stir constantly until the mixture is completely melted and smooth. Be careful not to overheat as white chocolate can scorch easily.
Step 5
Remove the saucepan from heat and stir in the vanilla extract.
Step 6
Gently fold in the smaller crushed Oreo pieces, ensuring they are evenly distributed throughout the fudge mixture.
Step 7
Pour the fudge mixture into the prepared baking pan, spreading it out evenly with a spatula.
Step 8
Sprinkle the reserved larger Oreo chunks over the top, pressing them down lightly to adhere.
Step 9
Refrigerate the fudge for at least 2 hours, or until firm to the touch.
Step 10
Once set, use the parchment paper overhang to lift the fudge out of the pan. Cut into 24 squares for serving.
Step 11
Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition Facts
| Serving size | (1809.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8518.4 |
| Total Fat 438.5g | 0% |
| Saturated Fat 233.8g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 379.0mg | 0% |
| Sodium 3932.6mg | 0% |
| Total Carbohydrate 1148.5g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 880.5g | |
| Protein 99.8g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 2540.1mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 5253.9mg | 0% |
Source of Calories