Easy Oreo Fudge Recipe — Cookies and Cream (3 Ingredients!)
If you’re looking for a fudge recipe that is fun, a little bit nostalgic, and absolutely impossible to stop eating — this is the one. Cookies and cream fudge is creamy white chocolate fudge loaded with crushed Oreos from top to bottom, and it is one of those desserts that gets eaten embarrassingly fast every single time.
Four ingredients, one saucepan, zero candy thermometer. You melt the white chocolate and condensed milk together, stir in a mountain of crushed Oreos, pour it into a pan, and let the fridge do the rest. It couldn’t be more straightforward.
This Oreo fudge recipe is perfect for bake sales, holiday treat boxes, or honestly just keeping in the fridge for whenever. It looks like it took real effort, but it took about 15 minutes.
Why You Will Love This Recipe
- Just 4 ingredients — white chocolate, condensed milk, Oreos, and salt
- No candy thermometer, no soft-ball stage — completely beginner-friendly
- That classic cookies and cream flavor in fudge form
- Cuts into beautiful clean squares with visible Oreo pieces throughout
- Great for gifting, bake sales, holiday trays, and parties
- Can be made days ahead — keeps well for up to two weeks in the fridge
Ingredients
- 340g (12 oz) good quality white chocolate, chopped (or white chocolate chips)
- 1 can (397g / 14 oz) sweetened condensed milk
- ⅛ tsp salt
- 20 Oreo cookies (about 2½ cups crushed), divided
- 1 tsp butter (for pan)
Ingredient Notes and Substitutions
White chocolate — Use proper white chocolate with cocoa butter, not white “baking chips” made with vegetable oil, which can turn grainy or oily when melted. Lindt, Ghirardelli, or a good supermarket white chocolate bar all work well.
Sweetened condensed milk — Any brand works. Do not swap for evaporated milk — the sugar content is essential for the texture.
Oreos — Standard Oreos are the classic choice. Double Stuf works and gives an even more intense cream filling flavor. Golden Oreos make a fun variation with an all-white look. Mint Oreos are great for a holiday version.
Dividing the Oreos — Reserve about ½ cup of the crushed cookies to press on top before chilling. This gives you that classic cookies and cream visual with visible Oreo pieces on the surface.
Step-by-Step Instructions
Step 1: Prepare Your Pan
Line an 8×8-inch baking pan with parchment paper, letting the excess hang over the sides. Lightly butter the surface.
Step 2: Crush the Oreos
Place the Oreo cookies in a zip-lock bag and crush with a rolling pin, or pulse briefly in a food processor. You want a mix of fine crumbs and small chunks — not completely powdered. Set aside about ½ cup for topping.
Step 3: Melt White Chocolate and Condensed Milk
Combine the white chocolate and sweetened condensed milk in a medium heavy-bottomed saucepan over low heat. Stir constantly until the chocolate is fully melted and the mixture is completely smooth, about 4–5 minutes. Keep the heat low — white chocolate scorches easily.
Step 4: Add Salt and Oreos
Remove from heat. Stir in the salt. Add the crushed Oreos (holding back the reserved ½ cup) and fold them in until evenly distributed.
Step 5: Pour and Top
Pour the mixture into your prepared pan and spread into an even layer. Immediately scatter the reserved crushed Oreos over the top and press them in gently with your hands or the back of a spoon.
Step 6: Chill Until Set
Refrigerate for at least 2 hours, or until completely firm. Overnight is even better for clean slices.
Step 7: Slice and Serve
Lift the fudge out using the parchment handles. Place on a cutting board and cut into 36 squares using a sharp knife. Wipe the blade between cuts for the cleanest edges.
Tips for the Best Results
- Keep the heat on low the whole time — white chocolate goes grainy if overheated
- Don’t over-crush the Oreos — a mix of crumbs and small pieces gives the best texture and look
- Press the reserved topping in immediately while the surface is still soft
- Chill overnight if you can — the fudge slices much more cleanly when fully set
- Run your knife under warm water and dry it between cuts for perfect edges
- Use parchment, not wax paper — parchment releases more cleanly
Variations and Add-ins
- Mint Oreo fudge — swap standard Oreos for Mint Oreos and add ½ tsp peppermint extract; perfect for the holidays
- Golden Oreo fudge — use Golden Oreos for an all-white, vanilla-on-vanilla version
- Birthday cake fudge — use Birthday Cake Oreos and fold in a handful of rainbow sprinkles
- Peanut butter swirl — swirl 3 tbsp of melted peanut butter through the top layer before chilling
- Extra chocolate — drizzle melted dark chocolate over the top once set for a cookies and cream bark effect
- Double Stuf — the extra filling makes this noticeably richer and creamier
What to Serve With It
- Cold milk — obviously
- Hot chocolate for a cozy winter pairing
- On a dessert platter alongside chocolate fudge and peanut butter fudge
- Wrapped in cellophane bags tied with ribbon for party favors or gifts
- Crumbled over vanilla ice cream for a cookies and cream sundae
Cookies and Cream Fudge
Ingredients
Method
- Line an 8×8-inch pan with parchment paper and lightly butter.
- Crush Oreos into a mix of crumbs and small chunks. Reserve ½ cup for topping.
- Melt white chocolate and condensed milk together in a heavy saucepan over low heat, stirring constantly until smooth, 4–5 minutes.
- Remove from heat. Stir in salt and fold in the crushed Oreos (not the reserved portion).
- Pour into prepared pan, smooth the top. Scatter reserved crushed Oreos over the surface and press in gently.
- Refrigerate at least 2 hours until fully set.
- Lift out, slice into 36 squares, and serve.
Notes
Cookies and cream fudge is one of those recipes that looks like you really went all out, but secretly took almost no effort at all. White chocolate, condensed milk, a bag of Oreos, and about 15 minutes of actual work — that is all this takes.
It is the one that always gets eaten first on any treat tray, and the one people always ask for the recipe for. Make a double batch if you’re sharing it — you’ll thank yourself later.
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