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 8x8 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