Enjoy creating this creamy no-bake fudge chock-full of amazing Oreo flavor in only 10 minutes!
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If you’re a cookies-n-cream lover, this Oreo fudge is a delectable treat guaranteed to put a smile on your face! Enjoy creating this creamy no-bake fudge chock-full of amazing Oreo flavor in only 10 minutes! The kids will love helping with this delicious, no-fail treat using only 6 ingredients! It’s easy to make, easy to serve, and easy to love!
Why We Love This easy oreo fudge Recipe
- Easy recipe
- Perfect for cookies and cream lovers!
- Rich and creamy
- No-bake recipe
- Fun and easy recipe to make with kids
- Only 6 ingredients and 10 minutes to make!
Ingredients
- Vanilla-flavored almond bark: White chocolate chips can be used instead. Guittard is my go-to for white chocolate chips.
- Sweetened condensed milk – this is what holds it all together!
- Salted butter: Use unsalted butter if necessary. Add a ¼ teaspoon of salt if you do.
- Oreo Cookies or Chocolate creme-filled sandwich cookies: I used Oreo cookies. I recommend regular cookies, not “double-stuffed”! Feel free to substitute with other flavors Oreos (see below for some suggestions)
- Vanilla extract: You can use other flavors, see variations below.
- Salt: Adds the perfect salty finish.
Helpful Supplies
- Medium-sized nonstick saucepan
- 9×9 baking pan
- Cooking spray, optional
- Parchment paper or waxed paper
How to Make Oreo Fudge
Our easy homemade fudge recipe will come together in just minutes! Just follow these quick and easy steps and it will be ready in no time!
- Chop the cookies! Save about 1/2 a cup for the topping.
- Heat almond bark, sweetened condensed milk and butter in a non-stick saucepan over medium heat. Stir until mixed and melted (about 5 minutes)
- Remove from heat and mix in the vanilla, salt and chopped cookies (but not the extra 1/2 cup).
- Spread mixture into a 9×9 pan (lined with parchment or waxed paper and sprayed with cooking spray).
- Top with reserved crushed cookies (gently press them down onto the fudge). Cover with plastic wrap and chill in the refrigerator for 2-3 hours.
Tips
- When chopping your cookies, use a knife. Don’t use a food processor or chop too much or your fudge will be gray instead of a clearer white and black.
- This makes a gooier fudge. If you would like a firmer fudge, bring the mixture to a boil and then stir continuously for 5-7 minutes.
- This is a very rich fudge, so I recommend serving them in smaller sizes.
Oreo Fudge Variations and Toppings
- BARK: For the bark, you can substitute semi-sweet, dark, white, or milk chocolate chips.
- FLAVORING: You can substitute lemon, coconut, mint, or any other flavoring you like for the vanilla extract.
- OREOS: There are tons of different Oreo cookies these days. Some that I have seen in the store that would be delicious in this fudge are dark chocolate, mint, lemon, gingerbread, strawberry, peanut butter, brownie, coconut, red velvet, and even tiramisu! They offer gluten-free, several different colors, and even different shapes, so the sky’s the limit for creativity with this recipe.
- TOPPINGS: There is literally no limit when it comes to additional toppings. Let’s be honest, everything pairs great with Oreos! Some of our favorite toppings to include are sprinkles, pretzels, mini marshmallows, chopped nuts, candied cherries, or spices like pumpkin pie and cayenne powder.
Storage Tips
- To store your fudge, place it in an airtight container away from direct heat or light. Keep at room temperature for up to a week.
- Refrigerator: You can refrigerate the fudge, tightly covered, for up to 2 weeks. (Carefully separate the pieces before storing or it will stick together).
- Freezer: You can freeze homemade fudge for up to 3 months.
To freeze, either wrap each piece individually or make two layers: lay each piece, separated slightly, on a long sheet of aluminum foil.
Lay parchment paper or wax paper on top of the first layer, then add a second layer of fudge. Then wrap it all in waxed paper or parchment paper and put it in a sturdy, airtight container. Refrigerate overnight to thaw.
More Oreo Recipes
Oreo Fudge
Serves — 16
Enjoy creating this creamy no-bake fudge chock-full of amazing Oreo flavor in only 10 minutes!
Prep Time 10 minutes
Chill: 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 24 Oreos roughly chopped, divided
- 3 cups vanilla almond bark, chopped 18 ounces
- 1 14 oz can sweetened condensed milk
- 2 tbsps salted butter
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Line a 8×8 baking pan with waxed paper or parchment paper. Spray the paper with cooking spray or rub with butter so the fudge doesn't stick.
- Chop the cookies with a knife.
- Save out ½ cup of chopped cookies.
- In a non-stick saucepan over medium heat, combine the chopped almond bark, sweetened condensed milk and butter.
- Stir until mixed and melted together for 5 minutes, stirring frequently.
- Remove from heat and mix in the vanilla and salt.
- Mix in the chopped cookies. Spread the mixture evenly in the prepared pan.
- Sprinkle the reserved ½ cup cookies evenly on top and gently press down.
- Cover well with plastic wrap and chill in the refrigerator for 2-3 hours or until firm.
- Pick up the edges of the paper to lift it out of the pan.
- Cut the fudge into small, bite-sized pieces.
Notes
Pro-Tips
- When chopping your cookies, use a knife. Don’t use a food processor or chop too much or your fudge will be gray instead of a clearer white and black.
- This makes a gooier fudge. If you would like a firmer fudge, bring the mixture to a boil and then stir continuously for 5-7 minutes.
- This is a very rich fudge, so I recommend serving them in smaller sizes.
Nutrition Info
Calories: 351kcal | Carbohydrates: 44g | Protein: 1g | Fat: 18g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 181mg | Potassium: 40mg | Fiber: 1g | Sugar: 39g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg
