Oreo Fudge
This easy Oreo fudge combines creamy white chocolate with crunchy cookie pieces for a simple no-bake-style treat. It comes together quickly in the microwave, then simply needs time to set before slicing.
Print Pin Servings: 25 pieces
Ingredients
- 1 can sweetened condensed milk, 14 oz
- 2 3/4 cup (468g) white chocolate chips, this is probably 1.5 bags, be sure to measure though!
- 10 oreos, chopped, plus a few additional broken oreos for the top of the fudge
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Line a square 8 or 9 inch baking dish with aluminum foil. Make sure the foil goes up the sides of the pan. Set aside.
- In a glass microwave safe bowl, combine the sweetened condensed milk and white chocolate chips. Stir with a spatula until combined.
- Microwave on full power for 1 minute. Do not microwave longer, the mixture will melt and come together as you stir. Stir until the chocolate chips are melted and combined. Over microwaving can cause the chocolate to scorch and the fudge will be crumbly. Stir in the chopped oreos, salt, and vanilla extract.
- Transfer the fudge to the pan and spread into an even thickness. Press extra oreos into the top if desired. Allow the fudge to set on the counter for at least 4 hours, overnight is great too. You can loosely cover the top of the fudge with foil.
- Once the fudge is set, cut into squares. Store in an airtight container on the counter for up to 1-2 weeks.
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Recipe Notes
Avoid overheating. The one-minute microwave time is intentional. The chocolate may still appear partially unmelted when the bowl comes out, but stirring allows the remaining pieces to melt. Additional microwave time can leave the finished fudge dry or crumbly. Give it enough time to set. Let the fudge firm up completely before cutting. Four hours at room temperature is the minimum suggested setting time, while leaving it overnight works well too. For cleaner pieces: Once fully firm, use a sharp knife to divide the slab into evenly sized squares. Storage: Keep the finished fudge in an airtight container at room temperature for 1–2 weeks.
