Loaded with crushed oreo cookies this white chocolate oreo fudge is the perfect no-bake treat for the holidays. Quick and easy to make, it is great for sharing or gift-giving.
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White chocolate oreo fudge is perfect for gift-giving. A simple no-bake dessert is made with five ingredients and can be made in less than 15 minutes.
Cost To Make
Estimated cost = $5.50 or $0.15 a piece
Why You'll Love This Recipe:
You will love this easy white chocolate oreo fudge recipe because:
- It is an easy no-bake stovetop recipe that can be made in less than 15 minutes.
- If you are looking for an easy fudge recipe that does not require a candy thermometer, this is the one for you!
- They are perfect as the "something to bring" to a potluck or a get-together.
- They make lovely gifts for Valentine's day, Mother's day, or Christmas when wrapped in cellophane bags tied with a pretty ribbon, or individually wrap them bonbon style in parchment paper.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
White chocolate - we like to use white chocolate, it is a nice contrast with the dark chocolate color of oreo cookies, but you can also use dark chocolate or semi-sweet chocolate.
Sweetened condensed milk - make sure to use condensed milk, and not evaporated milk because they are entirely different.
Sweetened condensed milk is thick, and evaporated milk is runny. If you use evaporated milk in the fudge it will not set.
Oreo cookies - you will need 12 sandwich cookies for the filling and a few extra for the topping.
Butter - a little butter helps make the fudge softer, making it easier to eat straight from the fridge. Use salted or unsalted butter.
Salt - a pinch of salt helps to bring out the flavors.
Step By Step Instructions
Before you start
- Line a 20 cm (8 inches) square cake tin with parchment paper, extending it over two opposite sides for easy removal.
- Crush or chop the oreo cookies into small pieces.
Step 1 - Place the sweetened condensed milk, chocolate, butter, and salt in a small saucepan and heat over low/medium heat until the chocolate has melted but do not boil. Remove from the heat.
Step 2 - Add the crushed oreo cookies and gently mix in.
Step 3 - Pour the mixture into the prepared pan and smooth the surface. Tap the cake tin on the bench several times to remove any air bubbles.
Step 4 - Add the topping. Twist 2 -3 oreo cookies to separate them into half, break them into pieces and gently press cookie pieces on top of the fudge.
Cool to room temperature, then place in the fridge for about 1 hour or until set.
Remove the fudge from the pan and cut it into 36 squares. Store the fudge in an air-tight container at room temperature for a week or in the fridge for up to three weeks.
Recipe Tips
Line the tin
To easily remove the fudge from the tin, line the base and sides with a continuous sheet of baking paper with some excess paper above the sides.
Don't overcook the chocolate
When melting the chocolate in a pot on the stove, have it over low heat, and don't bring it to a boil. If you boil the chocolate the fudge can have a grainy texture.
Cutting the fudge
Make sure the fudge has been completely set before cutting it. For nice clean cuts, use a sharp knife, dip it in hot water and whip it dry before cutting the fudge.
Serving Size
One 3 cm (1.18 inch) square piece of this oreo fudge is a serving size.
Calories Per Serve
There are 149 calories in a serving.
Variations
Dulce de leche fudge - swap the sweetened condensed milk with a can of store-bought or homemade dulce de leche.
Peanut butter fudge- Add two to three tablespoons of peanut butter when melting the chocolate.
Vanilla - Add a teaspoon of vanilla for extra flavor.
Storage
Refrigeration – This fudge can be stored at room temperature in an airtight container for about one week or in the fridge for two to three weeks.
Freeze this oreo fudge for up to three months. Freeze it as one big block or cut it into pieces and freeze them in small lots.
Thaw on the kitchen bench for several hours and allow to come to room temperature before serving.
FAQ
This fudge can be kept at room temperature in a sealed container for a week or stored in the fridge for two to three weeks.
More Easy Recipes
If you liked this homemade white chocolate oreo fudge recipe you might also like this white chocolate sauce recipe or these recipes made with chocolate:
I do hope that you try this recipe for white chocolate oreo fudge. If you do, please come back and leave a comment below because I would love to know how you went.
Recipe
White Chocolate Oreo Fudge
INGREDIENTS
- 395 grams (14 ounces) of sweetened condensed milk
- 500 grams (18 ounces) of white chocolate, chips, or cooking chocolate
- 30 grams (1 ounce, 2 tablespoons) butter
- 12 oreo cookies roughly chopped
Topping (optional)
- 2 - 3 oreo cookies
INSTRUCTIONS
- Line a 20 cm (8 inches) square cake tin with parchment paper, extending it over two opposite sides for easy removal.
- Crush or chop the oreo cookies into small pieces.
- Place the sweetened condensed milk, chocolate, butter, and salt in a small saucepan and heat over low/medium heat until the chocolate has melted but do not boil. Remove from the heat.
- Add the crushed oreo cookies and gently mix in.
- Pour the mixture into the prepared pan and smooth the surface. Tap the cake tin on the bench several times to remove any air bubbles.
- Add the topping. Twist 2 -3 oreo cookies to separate them into half, break them into pieces and gently press cookie pieces on top of the fudge.
- Cool to room temperature, then place in the fridge for about 1 hour or until set.
- Remove from the pan, cut into 36 squares, and store in an air-tight container at room temperature or in the fridge.
Amy says
This looks so easy, I'm going to make these as Christmas gifts for my friends and neighbours.