Easy Oreo Fudge

An easy Oreo fudge with only 6 ingredients! It takes only minutes to make and is loaded with Oreo cookies and is the creamiest most delicious homemade fudge recipe ever!

Homemade Oreo Fudge Recipe

Homemade fudge is one of my new favorite desserts and our Oreo fudge is topping our list! Cookies and cream have always been a family favorite so we decided to incorporate it into an easy fudge recipe.

What I love about making homemade fudge is that it is basically fail-proof. If you have a good base, which we do, you can pretty much make any flavor you want!

Fudge is quick and easy to make and you just need a touch of patience while it is firming up in the fridge!

Why We Love This Recipe

• Easy recipe
• Perfect for cookies and cream lovers!
• Rich and creamy
• No-bake recipe
• Fun and easy recipe to make with kids
• Only 6 ingredients and 10 minutes to make!

Ingredients / Shopping List

• Vanilla-flavored almond bark: White chocolate chips can be used instead. Guittard is my go-to for white chocolate chips.
• Sweetened condensed milk – this is what holds it all together!
• Salted butter: Use unsalted butter if necessary. Add a ¼ teaspoon of salt if you do. 
• Oreo Cookies or Chocolate creme-filled sandwich cookies: I used Oreo cookies. I recommend regular cookies, not “double-stuffed”! Feel free to substitute with other flavors Oreos (see below for some suggestions)
• Vanilla extract: You can use other flavors, see variations below.
• Salt: Adds the perfect salty finish.

Helpful Supplies

• Medium-sized nonstick saucepan
• 9×9 baking pan
• Cooking spray, optional
• Parchment paper or waxed paper

How to Make Oreo Fudge

Our easy homemade fudge recipe will come together in just minutes! Just follow these quick and easy steps and it will be ready in no time!

Step 1: Chop the cookies! Save about 1/2 a cup for the topping.

Step 2: Heat almond bark, sweetened condensed milk and butter in a non-stick saucepan over medium heat. Stir until mixed and melted (about 5 minutes)

Step 3: Remove from heat and mix in the vanilla, salt and chopped cookies (but not the extra 1/2 cup).

Step 4: Spread mixture into a 9×9 pan (lined with parchment or waxed paper and sprayed with cooking spray).

Step 5: Top with reserved crushed cookies (gently press them down onto the fudge). Cover with plastic wrap and chill in the refrigerator for 2-3 hours.

Recipe Tips

• When chopping your cookies, use a knife. Don’t use a food processor or chop too much or your fudge will be gray instead of a clearer white and black.
• This makes a gooier fudge. If you would like a firmer fudge, bring the mixture to a boil and then stir continuously for 5-7 minutes. 
• This is a very rich fudge, so I recommend serving them in smaller sizes. 

Oreo Fudge Variations and Toppings

• BARK: For the bark, you can substitute semi-sweet, dark, white, or milk chocolate chips.
• FLAVORING: You can substitute lemon, coconut, mint, or any other flavoring you like for the vanilla extract.
• OREOS: There are tons of different Oreo cookies these days. Some that I have seen in the store that would be delicious in this fudge are dark chocolate, mint, lemon, gingerbread, strawberry, peanut butter, brownie, coconut, red velvet, and even tiramisu! They offer gluten-free, several different colors, and even different shapes, so the sky’s the limit for creativity with this recipe.
• TOPPINGS: There is literally no limit when it comes to additional toppings. Let’s be honest, everything pairs great with Oreos! Some of our favorite toppings to include are sprinkles, pretzels, mini marshmallows, chopped nuts, candied cherries, or spices like pumpkin pie and cayenne powder.

How to Store Fudge

To store your fudge, place it in an airtight container away from direct heat or light. Keep at room temperature for up to a week.

Refrigerator: You can refrigerate the fudge, tightly covered, for up to 2 weeks. (Carefully separate the pieces before storing or it will stick together).

Freezer: You can freeze homemade fudge for up to 3 months.

To freeze, either wrap each piece individually or make two layers: lay each piece, separated slightly, on a long sheet of aluminum foil.

Lay parchment paper or wax paper on top of the first layer, then add a second layer of fudge. Then wrap it all in waxed paper or parchment paper and put it in a sturdy, airtight container.

Refrigerate overnight to thaw.

More Fudge Recipes

Tiger Butter Fudge | Easy Peppermint Fudge |Melted Snowman Fudge | Christmas Fudge | Eggnog Fudge | Harry Potter Butterbeer Fudge | Cookie Monster Fudge | Peanut Butter Fudge (Microwave)