Peppermint Oreo Fudge

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

Peppermint Oreo Fudge is sweet and creamy with Oreo chunks and peppermint pieces throughout. Easy white chocolate fudge ready for the fridge in 10 minutes.

This Peppermint Oreo Fudge takes our recipe for Peppermint Fudge and adds chewy pieces of Oreo to it for some extra chocolate-y flavor. It’s an easy Candy Recipe that your whole family will love. 

White Chocolate Oreo Peppermint Fudge


This easy fudge recipe is great for the holidays. You can put out a tray at your next family get-together, or wrap up some as an edible gift. The Oreo cookies make the fudge especially kid-friendly, while the white chocolate and peppermint make it a seasonal delight. Have a few pieces with a cup of Homemade Hot Chocolate for the perfect Christmas Eve treat to share with your family. 

If you want to give fudge as a holiday gift, be sure to separate the pieces with parchment paper in your package. That way none of the candies will stick together. You could even wrap each piece of fudge in an individual piece of wax paper and tie it with a ribbon for a cute, homemade candy wrapper. 

If you’ve never made fudge yourself, then you may be thinking it’s more complicated than it really is. The basics of fudge making is just a matter of combining chocolate and sweetened condensed milk over heat. Just add in a few more ingredients for flavoring, beat it all together while it cools, then put it in the fridge to harden. It’s as simple as that! 



The hardest part about cooking fudge is bringing the chocolate and condensed milk mixture to the right temperature. Under cooking the mixture will make fudge that doesn’t set well. On the other hand over-cooking will make dry crumbly fudge. 

To avoid any guess work use a candy thermometer. Add the chocolate chips and condensed milk to your saucepan over low heat. As you stir the mixture, test the temperature using a candy thermometer. The ideal temperature to bring the fudge to is about 235 degrees F.

Once you’ve heated the fudge to the right temperature, it’s time to start adding the other ingredients. Turn off the heat and stir in the peppermint extract. Mix in your peppermint candies and Oreos as the mixture cools. Then all that’s left to do is add the fudge to your dish, sprinkle the rest of the Oreos and peppermint over the top, and let it set in the fridge. 

Peppermint Oreo Fudge in pan lined with foil


  • Chocolate Fudge: If you’d like to make a more classic chocolate fudge, use semisweet chocolate chips instead of the white chocolate chips. You could also try milk chocolate or dark chocolate chips depending on how deep of a chocolate flavor you want the fudge to have. 
  • Oreos: You can easily change up this recipe depending on what kind of Oreo cookies you use. Vanilla Oreos, double chocolate Oreos, red velvet Oreos, or seasonal Oreos with red filling could all make a fun change.
  • Vegan: To make your Peppermint Oreo Fudge Vegan swap out the sweetened condensed milk and the white chocolate chips. Instead of the milk you can use condensed coconut milk, and you should be able to find a dairy-free white chocolate at your grocery store. 
  • Toppings and Add-ins: There are lots of ways you can experiment to make this recipe fit with different holidays depending on what add-ins you use. Try mixing in nuts, mini chocolate chips, or marshmallows. You can also decorate the fudge by drizzling melted chocolate over the top or adding sprinkles.
  • Food Coloring: To add to the candy cane theme of this fudge, try swirling in some red food coloring with the white chocolate for a more festive look. 



  • Serve: Once the fudge is set, it can be kept at room temperature for up to a week. Make sure to store it in an airtight container in a relatively cool place.
  • Store: Peppermint Oreo Fudge will stay good in the fridge for 2 weeks. If you cut the fudge into squares, store them in a ziplock bag or airtight container separated by parchment paper. 
  • Freeze: This is a great recipe if you want to get some of your holiday desserts done in advance. You can make Peppermint Oreo Fudge months in ahead and store it in the freezer for up to 6 months. 

bite taken out of White Chocolate Oreo Peppermint Fudge

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Peppermint Oreo Fudge

Peppermint Oreo Fudge is sweet and creamy with Oreo chunks and peppermint pieces throughout. Easy white chocolate fudge ready for the fridge in 10 minutes.
Yield 24 Pieces
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • 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 peppermint extract.
  • Mix in all but a small handful of the crushed peppermint candies and most of the Oreos.
  • Spread into baking dish.
  • Sprinkle on the remaining peppermint candies and Oreos into the baking pan.
  • Refrigerate for 4 hours before slicing.


Calories: 278kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 12mg | Sodium: 86mg | Potassium: 155mg | Fiber: 1g | Sugar: 35g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
Keyword: Peppermint Oreo Fudge

Peppermint 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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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. My 21 year old, who doesn’t like white chocolate, called this fudge “dangerous” to keep in the house. So good! Thank you for the recipe.