3 Ingredient Oreo Fudge You Can Make in Minutes (No Baking Required!)
3 ingredient Oreo fudge is the easiest way to satisfy your sweet tooth with minimal effort and maximum flavor.
With just three simple ingredients, you can whip up a rich, creamy no bake treat that tastes like it came straight from a candy shop.
This recipe is a total game-changer for busy days, last-minute gatherings, or whenever you’re craving something indulgent and homemade.
Imagine smooth, melt-in-your-mouth fudge swirled with crunchy cookie pieces—yep, it’s as good as it sounds.
Whether you’re a kitchen pro or a total beginner, this foolproof dessert will win over chocolate lovers in no time.
What are the three ingredients in Oreo fudge?
- White Chocolate Chips – These provide the smooth, creamy base for the fudge. When melted, they create a sweet, velvety texture that pairs perfectly with the crunch of the cookies. Use good-quality white chocolate chips. This makes a big difference in flavor and how smoothly your fudge melts.
- Sweetened Condensed Milk – This thick and rich ingredient sweetens the fudge and helps bind everything together. It also gives the finished product that signature melt-in-your-mouth consistency.
- Oreo Cookies – Crushed into chunks, the Oreos add a delightful crunch and classic cookies-and-cream flavor. They balance out the sweetness and give the fudge a fun, textured bite.
How to Make Oreo Fudge
Scroll to the bottom for the printable recipe card!
- Start by lining an 8×8 or 9×9 dish with parchment or wax paper.
- Crush Oreo cookies into chunks and set aside.
- In a microwave-safe bowl, melt white chocolate chips with sweetened condensed milk, stirring every 15 seconds until smooth. Don’t overheat the chocolate.Heat in short intervals and stir well between each round to avoid burning the chocolate.
- Fold in the chopped cookies, spread the mixture evenly in the prepared pan, and top with extra Oreo pieces.
- Chill in the fridge for at least 2 hours until set.
- Then slice and enjoy!
Yes, refrigerating helps it firm up properly. Store leftovers in the fridge for best texture.
Yes—just wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
Before you head to the kitchen, be sure to check out these other fun and tasty Oreo ideas too—you might just find your next favorite treat!
- Get festive with these creative and crowd-pleasing Christmas Oreo ideas —they’re a hit at every holiday party.
- Looking for a creamy, dreamy treat? These Oreo pie recipes are easy to make and always a showstopper.
- Wondering can you freeze Oreos? Find out how to keep them fresh for snacking or baking later on!
Pyrex Basics 8 Inch Square Glass Baking Dish (8in x 8in x 2.5in)
200 Pcs Parchment Paper Sheets, 12 x 16 Inch, Precut Non-Stick Parchment Sheets for Baking, Cooking, Grilling, Air Fryer and Steaming – Unbleached, Fit for Half Sheet PansGHIRARDELLI Classic White Premium Baking Chips, 11 OZ BagOREO Chocolate Sandwich Cookies, 13.29 oz
3-ingredient oreo fudge
Ingredients
- 18 oz bag white chocolate chips
- 14 oz can sweetened condensed milk
- 12 Oreo cookies coarsely chopped
Instructions
- Prepare an 8 x 8 or 9 x 9 baking dish by lining it with waxed paper or parchment paper.
- In a large plastic bag, crush the cookies into small pieces with a rolling pin.
- In a large, microwave-safe bowl, add the white chocolate chips and sweetened condensed milk.
- Microwave on high for one minute and then stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat the heating and stirring process and 15 second intervals until the white chocolate is melted and smooth.
- Fold the chopped oreos into the fudge mixture.
- Transfer the cookies and cream fudge to the prepared pan and spread into an even layer.
- Add any leftover chunks of the Oreo cookies to the top of the fudge.
- For best results, refrigerate for at least two hours or until firm.
- Slice fudge into small squares or bite-sized pieces with a sharp knife and serving.
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