This Easy Oreo Fudge recipe is just three simple ingredients. It takes just minutes to put together this cookies and cream fudge.
For more sweet treats, check out all of our dessert recipes.
I love making fudge. Fudge is so incredible easy to make because it’s a no bake dessert. So it’s basically fool proof. You just melt, stir, and pour. That’s the basic recipe.
And from there, the possibilities get exciting.
This version adds crushed Oreo cookies into and onto the fudge, making it a Cookies and Cream Fudge recipe that everyone will love.
The best part about this easy recipe is you only need a microwave. You don’t need any special equipment, and you don’t have to worry about heating anything on the stove. So it’s a really easy dessert that only takes minutes of hands-on time.
If Oreos are your favorite cookies, definitely check out our list of The Best Oreo Dessert Recipes for more fun ways to use the cookies.
Easy 3 Ingredient Oreo Fudge Recipe
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How To Make 3 Ingredient Oreo Fudge:
Add the white chocolate chips and sweetened condensed milk into a microwave-safe bowl.
Microwave them on high for a minute. Take out the bowl and stir. Continue microwaving and mixing at 30 second intervals until the chocolate chips are completely melted (although, one minute usually is long enough to melt the white chocolate chips, microwaves can vary).
Crush eight of the Oreo cookies into small pieces.
The easiest way to do this is by putting the Oreo cookies into a large plastic bag with a ziptop and tapping them gently with a rolling pin. You can roll the rolling pin over the top to make the chunks of Oreo cookies smaller.
Gently stir the crushed Oreos into the melted white chocolate mixture.
Pour the mixture into a parchment paper- or foil-lined 8- x 8-inch pan, making sure that the fudge is spread evenly in the pan.
Crush the remaining Oreos. Sprinkle those Oreo pieces onto the top of the fudge mixture. Very gently use your hands or the back of a spoon to gently push the crushed Oreo cookies into the fudge.
Put the entire pan in the fridge for at least two hours.
Remove the pan from the fridge. Take out the fudge (including the paper or foil that it’s resting on) and use a sharp knife to cut the fudge into small squares.
Oreo Fudge: Frequently Asked Questions
Unlike our Oreo Sushi recipe, you don’t have to separate the cookie from the cream. You can just crush the cream and the cookies together in a bag.
Store any leftover Oreo Fudge in an airtight container. You can store it at room temperature, although, this time of year, I suggest you store it in the fridge. It’ll last around four weeks that way.
You can freeze fudge. You’ll want to wrap it tightly in plastic wrap, then wrap that in foil. Put that in a freezer bag and store it up to three months.
You’ll want to let the fudge thaw in the fridge for about two hours before eating it.
I love using vanilla almond bark when I’m making recipes that require melted chocolate, like when we make chocolate-covered Oreos. However, whenever I’m making homemade fudge, I stick to using chocolate chips instead of almond bark.
I’ve never used almond bark in fudge, so I’m not sure if it would play nicely with the sweetened condensed milk, but I can’t see any reason why it wouldn’t work.
White chocolate chips work best in this easy fudge recipe because it allows you to see the chopped Oreos in and on top of the fudge. So, for aesthetics, white chocolate is best.
But, if you don’t like the taste of white chocolate, you can absolutely use semi-sweet chocolate chips or dark chocolate chips instead. You won’t be able to see the chopped Oreo cookies as well, but you’ll be able to taste them.
The difference between evaporated milk and sweetened condensed milk is that evaporated milk is unsweetened and sweetened condensed milk is, obviously, sweetened.
Because of this, you can’t swap in evaporated milk for this fudge recipe. It will not taste the same at all (and it won’t really even taste great because it won’t be as sweet as fudge should be).
You can use any type of Oreo cookie to make Oreo Fudge. And really, Oreo has so many different varieties now, it might be fun to try them all.
Also, quick note: We’re talking about the traditional sandwich cookies, not the fudge-covered Oreos. You could try those in this recipe, but it might be really sweet because of the extra coating around the Oreo cookies.
When the fudge is just cooling in the fridge, you don’t need to wrap it with foil or plastic wrap since it’ll only be there for two hours. If you are letting it rest overnight, then yes. You want to make sure the fudge is in an airtight container with a top.
- 3 cups white chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 11 Oreo cookies
- Add the white chocolate chips and sweetened condensed milk into a microwave-safe bowl.
- Microwave them on high for a minute. Take out the bowl and stir.
- Crush eight of the Oreo cookies into small pieces.
- Gently stir the crushed Oreos into the melted white chocolate mixture.
- Pour the mixture into a parchment paper- or foil-lined 8- x 8-inch pan, making sure that the fudge is spread evenly in the pan.
- Crush the remaining Oreos. Sprinkle those Oreo pieces onto the top of the fudge mixture. Very gently use your hands or the back of a spoon to gently push the crushed Oreo cookies into the fudge.
- Put the entire pan in the fridge for at least two hours.
- Remove the pan from the fridge. Take out the fudge (including the paper or foil that it’s resting on) and use a sharp knife to cut the fudge into small squares.
Amount Per Serving Calories 96Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 3mgSodium 28mgCarbohydrates 11gFiber 0gSugar 10gProtein 1g
Have you tried this 3 ingredient Oreo Fudge recipe? Let us know your thoughts in the comments.