Go Back
Oreo Fudge

Decadent Oreo Fudge

Rich and easy Oreo fudge, perfect for any occasion. This no-bake recipe comes together quickly with just a few simple ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package (14 ounces) Oreo cookies Finely crushed; reserve 1/4 cup for topping
  • 1 can (14 ounces) Sweetened condensed milk
  • 12 ounces Semi-sweet chocolate chips
  • 0.5 cup (1 stick) Unsalted butter Cut into pieces
  • 1 teaspoon Vanilla extract
  • 0.25 cup Crushed Oreos (reserved) For topping

Equipment

  • 8x8 inch baking pan
  • Medium saucepan
  • Rubber spatula or wooden spoon
  • Parchment Paper

Method
 

Instructions
  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Crush Oreo cookies finely. Reserve about 1/4 cup for topping.
  3. In a medium saucepan over low heat, combine chocolate chips and butter. Stir frequently until melted and smooth. Remove from heat.
  4. Stir in sweetened condensed milk and vanilla extract until well combined.
  5. Gently fold in the crushed Oreos until evenly distributed.
  6. Pour the mixture into the prepared baking pan and spread evenly. Sprinkle the reserved crushed Oreos over the top.
  7. Refrigerate for at least 2 hours, or until firm.
  8. Lift the fudge out of the pan using the parchment paper overhang. Cut into squares and serve.

Notes

For a richer flavor, use dark chocolate chips. You can also add a pinch of salt to enhance the sweetness. Store leftover fudge in an airtight container in the refrigerator for up to a week.