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Cookies and Cream Fudge

Creamy white chocolate fudge loaded with crushed Oreos — an easy, no-thermometer Oreo fudge recipe that looks impressive and tastes incredible.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 340 g white chocolate chopped (or white chocolate chips)
  • 397 g sweetened condensed milk 1 can / 14 oz
  • ⅛ tsp salt
  • 20 Oreo cookies about 2½ cups, crushed — divided
  • 1 tsp butter for pan

Method
 

  1. Line an 8×8-inch pan with parchment paper and lightly butter.
  2. Crush Oreos into a mix of crumbs and small chunks. Reserve ½ cup for topping.
  3. Melt white chocolate and condensed milk together in a heavy saucepan over low heat, stirring constantly until smooth, 4–5 minutes.
  4. Remove from heat. Stir in salt and fold in the crushed Oreos (not the reserved portion).
  5. Pour into prepared pan, smooth the top. Scatter reserved crushed Oreos over the surface and press in gently.
  6. Refrigerate at least 2 hours until fully set.
  7. Lift out, slice into 36 squares, and serve.

Notes

Keep heat low — white chocolate burns easily. Use good quality white chocolate (with cocoa butter listed as an ingredient) for the best texture. Store in an airtight container in the fridge for up to 2 weeks.