With this easy Oreo Fudge Recipe, you can indulge in creamy fudge and crunchy Oreo cookies—proof that two desserts are better than one. Also called Cookies and Cream Fudge or Oreo White Fudge, it’s perfect for satisfying your sweet tooth. This homemade fudge is simple to make and irresistibly delicious.
Whether you’re looking for a quick dessert to round out your holiday spread or a thoughtful homemade edible gift for friends and family, Oreo Fudge has you covered. Its rich, velvety texture and cookie crunch make it the best fudge recipe for any occasion.
Pop it in a cute tin or wrap it in cellophane, and you’ve got the ultimate hostess or holiday gift that everyone will love.
Plus, with just three simple ingredients and no baking required, this holiday fudge recipe is the ultimate quick holiday dessert, even during the busiest time of the year. This cookies and cream fudge will quickly become your go-to treat for the holidays!
If you love easy, no-bake desserts, don’t miss my Peanut Butter and Chocolate Rice Krispie Bars, Oreo Cheesecake Cupcakes, and Chocolate Covered Oreos recipes.
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Three reasons I love this recipe (and you will too)
- Only three ingredients! With just Oreos, vanilla almond bark, and sweetened condensed milk, you can whip this up with simple pantry ingredients.
- Quick and easy to prepare! Even if you’re a beginner in the kitchen, this recipe is practically foolproof. In just a few simple steps, you’ll have a delectable dessert ready to enjoy.
- It’s versatile! This recipe serves as a great base for experimentation. Feel free to add your favorite mix-ins or adjust the flavors to suit your preferences.
Ingredient notes and substitutions
- Oreos: Classic Oreos work best, but feel free to try mint-flavored, golden, or even double-stuffed Oreos for a fun twist.
- Vanilla almond bark: This provides a smooth, sweet base. If you can’t find almond bark, white chocolate chips or baking chocolate are excellent substitutes.
- Sweetened condensed milk: Adds creaminess and sweetness. Make sure you’re using sweetened condensed milk, not evaporated milk—they’re not interchangeable.
Specific measurements are in the recipe card below.
How to make Oreo Fudge
- Prepare the Pan: Line an 8×8 or 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Chop Ingredients: Roughly chop the Oreos and vanilla almond bark. (Alternatively, break the Oreos into larger pieces for a chunkier texture.) Set aside.
- To melt the base: Combine the chopped almond bark and sweetened condensed milk in a saucepan over low heat. Stir continuously until the mixture is smooth and the almond bark fully melts, about 5-6 minutes.
- Add the Oreos: Remove the saucepan from the heat. Fold in the chopped Oreos, reserving about 1 cup for topping. (Avoid adding the cookie crumbs for a cleaner-looking fudge.) Mix gently to make sure the cookies are evenly distributed.
- Transfer to the pan: Pour the mixture into the prepared baking dish. Spread it evenly using an offset spatula.
- Add the toppings: Sprinkle the reserved Oreo pieces over the top, pressing them lightly into the fudge.
- Chill: Refrigerate for at least 1 hour or let it set at room temperature for 2-3 hours until completely solid.
- Once set, lift the fudge out using the parchment overhang. Cut into squares and enjoy!
Serving and menu suggestions
- Gift idea: Wrap individual pieces in cellophane or place them in decorative boxes for a thoughtful, homemade holiday treat.
- Dessert platter: For parties or special occasions, serve a dessert platter with these fudge squares, some Charleston Chewies, Oreo Cheesecake Cupcakes, and Cranberry Cookies.
- Snack time: Pair a piece with a cup of coffee or tea for an afternoon treat or serve with a glass of milk for the kids.
Recipe variations
- Add a teaspoon of peppermint extract to the melted mixture and use mint-flavored Oreos.
- Swirl in a few tablespoons of creamy peanut butter before adding the Oreos.
- Mix in chopped roasted pecans and mini marshmallows along with the Oreos.
How to store Oreo Fudge
- Store in an airtight container at room temperature for up to 2 weeks.
- For a firmer texture, keep the fudge in the fridge for up to 3 weeks.
- To store longer, wrap pieces individually and store them in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
Recipe FAQs
Absolutely! White chocolate chips or baking chocolate work well if you don’t have vanilla almond bark. Just make sure it’s high-quality for a smooth melt.
Don’t overcook the mixture. As soon as the chocolate and condensed milk are melted together, remove it from the heat for a soft, creamy fudge.
Of course! Chopped nuts, dried fruits, or even candy pieces make great additions.
You can use aluminum foil lightly coated with cooking spray as an alternative.
Tips to make this fudge perfectly the first time
- Use low heat: Melting the chocolate over low heat prevents burning and ensures a smooth mixture.
- Keep stirring: Continuously stir while melting to avoid scorching at the bottom of the pan.
- Proper chilling: Let the fudge set completely before cutting for neat, clean squares.
- No crumbs: Stick to adding Oreo pieces to the fudge—skip the crumbs, or the fudge might lose its clean, pretty look.
More holiday treats
⭐ ⭐ ⭐⭐⭐ I’d love to hear how your Oreo Fudge turned out! Share your variations or tips in the comments below, and remember to rate the recipe.
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Oreo Fudge (Easy 3-Ingredient Fudge)
Ingredients
- 24 Oreos chopped or broken, divided
- 18 ounces vanilla almond bark chopped (3 cups)
- 14 ounces sweetened condensed milk
Instructions
- Line an 8×8 or 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Roughly chop the Oreos and vanilla almond bark. (Alternatively, break the Oreos into larger pieces for a chunkier texture.) Set aside.
- Combine the chopped almond bark and sweetened condensed milk in a saucepan over low heat. Stir continuously until the mixture is smooth and the almond bark fully melts, about 5-6 minutes.
- Remove the saucepan from the heat. Fold in the chopped Oreos, reserving about 1 cup for topping. (Avoid adding the cookie crumbs for a cleaner-looking fudge.) Mix gently to make sure the cookies are evenly distributed.
- Pour the mixture into the prepared baking dish. Spread it evenly using an offset spatula.
- Sprinkle the reserved Oreo pieces over the top, pressing them lightly into the fudge.
- Refrigerate for at least 1 hour or let it set at room temperature for 2-3 hours until completely solid.
- Once set, lift the fudge out using the parchment overhang. Cut into squares and enjoy!
Sharon Rigsby
It can’t get much easier than this delicious fudge, with only three ingredients and no baking, it was a breeze to make!