This amazing and easy Oreo Fudge is so creamy and dreamy, you’ll absolutely love it! It’s a simple Oreo cookie dessert no one can resist!
Easy Oreo Fudge
Who would have thought a cookie invented 100 years ago would become an American kitchen staple and be the inspiration for some many yummy recipes? This Easy Oreo Fudge is just one of them.
Another favorite around our house are these Oreo Stuffed Chocolate Chip Cookies.
They’re one of my most pinned recipes on Pinterest. You can pin the cookies for later here.
Back to the fudge. Creamy and dreamy.
We brought this crowd pleasing treat on our summer vacation aboard a houseboat and all three families couldn’t get enough. I probably should have made more, but we had so much food, I had to limit it somehow or the boat would have had a hard time pulling away from the dock!!
How to Make the Best Cookies and Cream Fudge
Personally, I think this 3-Ingredient Oreo Fudge Recipe (aka Cookies and Cream Fudge) is good for just about any holiday, celebration, get-together, or family road trip.
First, line your 8″ x 8″ baking dish with parchment paper.
Next, reserve 4 Oreo cookies and place the rest in a large plastic bag and break into large chunks. I use a rolling pin or kitchen mallet. Don’t break them too small, but at least into thirds or quarters.
In a small non-stick saucepan, heat condensed milk and white chocolate chips over medium-low heat, stirring constantly until completely melted. Remove from heat.
Now, mix the cookies into the chocolate mixture and pour into your prepared pan. Break the last 4 cookies into large pieces and sprinkle on top. Press them in with a spoon if necessary.
And, if you can bear to give it away, I think it also makes a fabulous homemade gift. Packaged up in a cute jar, box or wrapped in cellophane, it makes an easy way to say thanks or happy holidays!
Fudge really is so easy to make, no thermometer required!
Tips for Making Oreo Fudge
- If looking for a good white chocolate morsel, I recommend Guittard vanilla milk chips. There are no waxes in them.
- Definitely use a non-stick pan when making this recipe.
- You can cut your Oreo Fudge into 16 or 36 squares depending on how big you want your pieces.
Interesting Fact: White chocolate is not real chocolate because it doesn’t contain cocoa powder. White chocolate is made from of cocoa butter, milk fats and solids, sugar, milk fat and lecithin holds it together.
Tips for Storing Oreo Fudge
- Store your fudge in an airtight container at room temperature for about 5-7 days.
- Fudge can be frozen. Just take it out of the freezer about an hour before you want to serve or eat it and it should be ready to go! Freeze for up to 3 months.
Being a planner, I like to keep a can of condensed milk and a few other staples in the pantry so recipes like this Oreo Fudge can be made anytime the urge strikes. Or when you forget to plan something to bring to dinner at your friend’s house and need a quick recipe. This will save you every time!
Be warned, this tasty treat is a little addictive, but I KNOW you’ll love it!
If you’ve tried this Oreo Fudge or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Amazing Oreo Fudge
- 14 oz can sweetened condensed milk
- 12 oz package white chocolate chips
- 2/3 package OREO cookies about 24 cookies
- Line a 8" x 8″ baking dish with parchment paper.
- Reserve 4 Oreos and place the rest in a large plastic bag and break into large chunks. Don't break them too small, but at least into thirds or quarters.
- In a small saucepan heat condensed milk and white chocolate chips over medium-low heat, stirring constantly until completely melted. Remove from heat.
- Mix the cookies into the chocolate mixture and pour into the prepared pan. Break the last 4 cookies into large pieces and sprinkle on top. Press them in with a spoon if necessary.
- Refrigerate at least an hour to set. Remove from pan with parchment. Using a warm, dry knife, cut squares and serve!
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