Oreo Fudge

24 Pieces
Prep Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes

Oreo Fudge is a creamy, soft white chocolate fudge with chunks of crunchy Oreo cookies. It’s like the fudge candy version of cookies and cream ice cream.

This rich white chocolate fudge is just as easy to make as our classic Chocolate Fudge Recipe. It’s an easy Homemade Candy that’s always a kid favorite.

Oreo Fudge in Christmas gift box


It’s hard to find a dessert that you can’t make even better by adding some Oreos. Whether it’s Oreo Brownies, Oreo Muffins, or Oreo Rice Krispies, these simple store-bought cookies seem to go with everything. Those cream-filled cookies work their magic again in this recipe, taking white chocolate fudge to a whole new level.

This Cookies and Cream Fudge is one of the simplest, sweetest dessert recipes out there. Just one bite and you won’t be able to get enough. The crushed Oreo pieces add a wonderful chocolatey contrast to the sweet white fudge. It’s an easy and addicting treat that’s perfect to make around the holidays as a gift or anytime you have a sweet tooth.


  • Make sure to line your pan with aluminum foil and spray that with a non-stick spray. That way the fudge won’t stick to the pan.
  • Add white chocolate, sweetened condensed milk, and a little salt to your saucepan. Be sure to keep the burner on low heat and stir while the chocolate melts.
  • To be extra certain you don’t under-cook or over-cook the chocolate mixture use a candy thermometer to test the temperature. The ideal temperature is between 235 and 237 degrees F.
  • Turn off the heat before you add in the vanilla extract, and continue to mix the ingredients.
  • As it starts to cool add in half of the Oreos.
  • Pour the mixture into your prepared dish, sprinkle with the remaining Oreos, then let it set in the refrigerator before enjoying



Easy Oreo Fudge is a great recipe to make in advance and store in your freezer for the next time you need a dessert. Especially if you want to have some fudge for the holidays, it’s a smart idea to make this recipe in advance so you don’t have to worry about it during the holiday rush. 

  • Prepare the fudge as usual, and let it set for the full 4 hours in the fridge.
  • Slice the fudge into bite-sized squares.
  • For the best results wrap each piece in wax paper, then wrap them again in plastic wrap. This will make sure they stay fresh and don’t stick together.
  • Put your wrapped fudge in a freezer-bag and seal it.
  • Let it thaw out in the fridge before eating the fudge.

Oreo Fudge in pan lined with foil


  • Chocolate: Instead of using milk chocolate chips, you can make fudge with different chocolate chips. Use semi-sweet, dark chocolate, or milk chocolate chips to make classic chocolate fudge.
  • Mint Fudge: To add a bit more flavor put in mint extract in exchange for the vanilla extract. You can also use Mint Oreos for the crushed cookies in the Mint Oreo Fudge recipe.
  • Peppermint: Just like the mint, you can make this fudge more seasonal by using peppermint extract in the ingredients.
  • Oreos: There are so many different kind of Oreos you can put in this delicious fudge recipe. Try using vanilla Oreos, double chocolate Oreos, red velvet Oreos, peanut butter Oreos, or seasonal Oreos with red filling.
  • Mix-ins: One of the great things about making homemade fudge candy, is you can add in and swap out as many fun ingredients as you’d like. Try mixing in some chopped nuts for extra crunch like pecans, almonds, walnuts, or peanuts. You could also top the fudge with mini-marshmallows, granulated sugar, sprinkles or melted chocolate.



  • Serve: Once the fudge has set, it can be kept in a sealed container at room temperature for up to a week.
  • Store: To keep the Oreo Fudge in the fridge, seal it in a ziplock bag or other airtight container. Separate the fudge pieces with parchment paper. They’ll keep well for 2 weeks.
  • Freeze: Properly stored in an airtight container, fudge will keep well in the freezer for up to 6 months.

Oreo Fudge stack with Oreos behind it

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Oreo Fudge

Oreo Fudge is a creamy, soft white chocolate fudge with chunks of crunchy Oreo cookies. It's like the fudge candy version of cookies and cream ice cream.
Yield 24 Pieces
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 24 ounces white chocolate chips
  • 14 ounces sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 18 Oreos , crushed


  • Line an 8x8 pan with foil and spray with vegetable oil spray.
  • Add white chocolate chips, sweetened condensed milk and salt to a large saucepan on low heat.
  • Stir until chocolate is melted.
  • Turn off heat and add in vanilla extract.
  • Mix in all but ¼ cup of the Oreos.
  • Spread into baking dish.
  • Sprinkle on the remaining ¼ cup of Oreos into the baking pan.
  • Refrigerate for 4 hours before slicing.


Calories: 249kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 100mg | Potassium: 162mg | Fiber: 1g | Sugar: 29g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

Oreo Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. These are so addicting!! It has all our favorites..white chocolate & oreo! Can’t wait to make some & give as gifts!