Easy White Chocolate Oreo Fudge (3 Ingredient Recipe)
Oreo Fudge is a silky, creamy, cookie-filled dessert! Delight and amaze your guests with this surprisingly simple 4 ingredient fudge recipe.
Ingredients
- 3 cups good quality white chocolate chips
- 14 ounce can of condensed milk
- 2 1/4 cups Oreo cookie pieces divided (about 25 cookies)
- pinch of salt
Instructions
- Prepare an 8x8 inch baking pan by lining it with parchment paper or foil and set aside.
- In a medium heavy-bottom saucepan combine the chocolate chips and condensed milk over medium-low heat. Gently stir until the chocolate melts and the mixture is well combined and uniform.
- Remove the saucepan from the heat and fold in 2 cups of Oreo cookie pieces and a pinch of salt.
- Pour the fudge into the prepared baking pan, scraping the pan with a spatula to get out any stuck fudge and then spread it into an even layer.
- Sprinkle the remaining ½ cup of Oreo pieces over top of the fudge and gently press them into the fudge so they don’t fall out.
- Allow the fudge to cool at room temperature for at least one hour before transferring the fudge to the refrigerator for at least two hours or until set.
- Once set, remove the fudge from the pan and cut it into squares with a sharp knife. Enjoy!
Notes
Store in an airtight container at room temperature for up to two weeks.
The fudge can be frozen for up to three months. Allow the fudge to set completely before wrapping it tightly in plastic wrap and storing it in an airtight container or freezer bag. Allow the fudge to defrost at room temperature before enjoying it.
Use high-quality white chocolate for the best results. I used Ghiradelli.
Once you remove the fudge from the heat, move quickly! You do not want the fudge to start setting before spreading it into an even layer in the pan and adding the topping.
Be sure to gently press the Oreo crumb toppings down into the fudge's surface so they stick to it as it sets. If you do not press them down, they will likely fall off.
I do not recommend placing the fudge into the refrigerator while still warm. The sudden temperature change can cause the sugar to crystalize, resulting in a crumbly texture rather than a smooth and creamy fudge.
The fudge can be made in a 9x9-inch pan. This will result in thinner pieces of fudge.
I like to use a food-safe metal ruler when cutting my fudge to ensure I get uniform pieces.
Nutrition
Serving: 1 | Calories: 234cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 10mg | Sodium: 95mg | Sugar: 27g | Fiber: 0.5g | Calcium: 91mg | Iron: 2mg