Oreo Fudge

Oreo Fudge is a quick and easy no-bake Cookies and Cream dessert that is perfect for your holiday candy table or for gift-giving. The sweet and creamy fudge has a subtle cheesecake flavor and it’s topped with loads of crushed Oreos. Don’t miss this one!

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Key to Success #1 – Crush the Oreos but Not Too Much

I don’t know about you but I love Oreo cookies. And it’s a genius idea to make fudge with them.

You’ll want to start with a package of your favorite Oreos.

I’m a traditionalist when it comes to Oreos so I like the original variety the best but you can use the Double Stuffed variety or any flavor that you like.

Reserve six Oreos then crush the rest of the cookies into pieces.

I put my Oreos into a zip-top plastic baggie and hit the bag with a rolling pin a few times.

You want the Oreos to be broken into pieces but you don’t want them all to be crushed up into fine crumbs.

The six reserved Oreos will be crushed later and pressed into the fudge to decorate the top. Of course, this is optional.

Key to Success #2 – Make It Easy in the Microwave

You’ll start off by melting the white chocolate chips with the sweetened condensed milk in the microwave.

You’ll need two 11-ounce packages of white chocolate chips, This will be about 3 cups of white chocolate chip.

I prefer to use the Ghirardelli brand. They melt really well and are super creamy.

Microwave the chocolate mixture on high power for 30 seconds at a time, stirring well.

I microwave mine for about 90 seconds total then I use a spatula to continue stirring until the mixture is smooth.

It will not be super melted and runny but it will be smooth and fully combined.

Next, add the dry instant pudding mix and stir it well. Then mix in the marshmallow creme.

If you feel like the mixture is too dry, put it back into the microwave for another 30 seconds to help loosen things up.

Keep stirring and the mixture will all come together into a thick fudge.

Key to Success #3 – Prepare Your Pan for Easy Release

For this recipe, you’ll need a 9X9-inch pan.

Don’t think you can skimp and use an 8X8-inch pan or your fudge may end up too thick to comfortably bite into.

I prefer to use a USA Pan 9X9-inch baker because they have super-straight sides and tight corners that make your fudge come out nice and square.

Take a large piece of parchment paper and press it into the bottom of your pan and up the sides.

Make sure the parchment paper is large enough that it will overhang the edges of the pan by a couple inches.

The parchment paper can be used as handles to remove the Oreo Fudge from the pan.

When you fudge has chilled and firmed up, use the parchment paper to remove the entire block of fudge from the pan.

It’ll come out super easily. Set the fudge (still in the parchment paper) on top of a cutting board and use a large sharp knife to cut clean squares of fudge. Voila!

I prefer this fudge served at room temperature so that it’s softer but some of my family likes it better straight from the refrigerator.

What’s your favorite Oreo variety? Leave a comment and let us know!

Save this Easy Oreo Fudge recipe to your favorite Christmas Treats board or your Oreo Lovers board.

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