Oreo Fudge
intro
Creamy, rich no-bake chocolate fudge studded with crunchy Oreo pieces, made with minimal prep and simple pantry ingredients for a crowd-pleasing sweet treat.
Ingredients
Steps
Prep pan and cookies
Line an 8x8 inch (20cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal later. Place 220g Oreo cookies in a large zip-top bag, seal, and crush into a mix of 1/2-inch chunks and fine crumbs using a rolling pin; set aside.
Melt fudge base
In a medium heatproof glass bowl set over a small pot of gently simmering water (double boiler setup, ensure the bowl bottom does not touch the water surface), combine 340g semi-sweet chocolate chips, 397g sweetened condensed milk, and 28g unsalted butter. Heat over medium-low heat, stirring constantly with a silicone spatula for 4-5 minutes, until all ingredients are fully melted and completely smooth with no visible lumps.
Stir in flavorings
Carefully remove the bowl from the pot using oven mitts to avoid steam burns. Stir in 5ml (1 teaspoon) pure vanilla extract and 1g (1/4 teaspoon) fine sea salt, mixing consistently for 30 seconds until the flavorings are fully incorporated into the smooth chocolate base.
Fold in Oreo pieces
Set aside 30g (1/4 cup) of the crushed Oreo mix for topping. Add the remaining crushed Oreos to the warm chocolate fudge base, folding gently with the silicone spatula for 20-30 seconds until cookie pieces are evenly distributed throughout the mixture, taking care not to overmix which can turn the fudge a dull gray color.
Transfer and top fudge
Pour the fudge mixture into the prepared parchment-lined 8x8 pan, spreading it into a flat, even layer with a small offset spatula. Sprinkle the reserved 30g (1/4 cup) Oreo crumbs evenly over the top of the fudge, pressing very gently with the flat of the spatula to help the crumbs adhere to the surface.
Chill fudge until firm
Cover the pan loosely with plastic wrap and place it on a level shelf in the refrigerator for a minimum of 2 hours, or until the fudge is completely firm to the touch and does not leave an indent when pressed lightly with a clean finger.
Slice and serve fudge
Use the parchment paper overhang to lift the fully set fudge block out of the pan and transfer it to a wooden cutting board. Peel away the parchment paper, then cut the fudge into 16 equal 2x2 inch squares using a sharp knife warmed under hot water (wipe the blade dry between cuts for clean, smooth edges).
Tips
2.For easy flavor variations, swap semi-sweet chocolate for white chocolate to make a cookies-and-cream style fudge, or add 1/4 teaspoon peppermint extract for a cool mint chocolate version.
3.Store cut fudge in an airtight container between layers of parchment paper in the refrigerator for up to 2 weeks, or freeze for up to 3 months for long-term storage.
SO good. I made this for my office holiday party last week and the entire pan was gone in 10 minutes flat. People kept coming back to ask who brought it, I felt like a total baking rockstar and I barely even had to do anything. Obsessed.
Made this for my dorm floor hang last weekend and people were begging for the recipe 10 minutes in. I swapped regular Oreos for the golden ones on a whim and it slapped. Super cheap to make too, perfect for broke college kids who don’t have access to a full kitchen. 10/10.
This is my new go-to potluck recipe, no cap. I’ve made it three times in the last month: once for a neighborhood BBQ, once for my book club, and once for my sister’s baby shower. Every single time people ask for the recipe before they leave. The only thing I change is I add extra Oreo chunks on top for decoration, it makes it look way fancier than it is.
I’m 72 and don’t mess with complicated recipes that require a million steps, and this was perfect for me. I added a tiny sprinkle of sea salt on top before chilling and it cut the sweetness just right. My grandkids said it tasted better than the fudge I used to make on the stovetop, which I’m choosing to take as a compliment 😂
Okay I’m normally TERRIBLE at fudge, like every stovetop fudge recipe I’ve ever tried turns into a grainy crumbly mess no matter how carefully I follow the directions. This recipe? It turned out perfectly smooth on the first try. I could cry. I added a handful of crushed mini marshmallows to mine for a cookies and cream rocky road vibe and it was unreal.
Solid no-bake treat, came together exactly like the recipe said. I knocked off a star because I thought it was a touch too sweet for my taste, but my partner and her friends went crazy for it. Next time I’ll use the dark chocolate fudge base instead of milk chocolate to balance it out.
Pro tip: if you line your pan with parchment paper that hangs over the edges, you can lift the entire block of fudge out in one go to cut it instead of scraping it out of the pan and making a mess. Saved me so much time when I made this for my little sister’s birthday party last weekend. Also, pro tip #2: don’t eat half the Oreo crumbs while you’re prepping, you will be sad when you don’t have enough for the fudge (speaking from experience).
OMG this is the easiest fudge I’ve ever made! Threw this together last night for my boys’ after-school snack and they devoured half the pan before I even cut it into neat squares. No fancy ingredients, no stovetop mess, total game changer for busy weeknights. Will 100% be bringing this to our next soccer team potluck!
I made the regular version of this for my book club last month and it was incredible, 10/10 taste, but I’m knocking a star because I can’t wait to make it for my son who is lactose intolerant! Has anyone tried making this with dairy-free ingredients? I’ve been hunting for a fudge recipe that doesn’t require a ton of fancy specialty ingredients that I can only find at the health food store across town. Would love to hear if anyone’s tested swaps!
Made this with my 7 year old daughter for her class bake sale, and it was such a fun easy project to do together. No hot pans or complicated steps, so she could help crush the Oreos and stir the fudge base without me stressing about her getting burned. We sold every single piece! Already planning to make a mint Oreo version for St. Patrick’s Day.
I was worried the chill time would be too long for my impromptu movie night with friends, so I popped the pan in the freezer for 45 minutes instead of the fridge for 2 hours and it set perfectly! Didn’t get icy or weird at all, held its shape great when I cut it. Would recommend that hack if you’re crunched for time.
I made a test batch of this last weekend and it was so tasty, but I’m making a big batch for my friend’s baby shower this weekend! Quick question—can I use generic sandwich cookies instead of name brand Oreos? I’m on a super tight grocery budget this week and the store brand is half the price, but I don’t want to mess up the texture for the shower!