Easy 3-Ingredient Oreo Fudge that comes together in minutes and tastes like cookies and cream. This no-bake treat is perfect for potlucks, parties, or a quick homemade dessert when you want something rich and simple.
Oreo Fudge Recipe
This Cookies and Cream fudge uses just three ingredients: white chocolate chips, white icing (or sweetened condensed milk as an alternative), and Oreo cookies. There’s no stovetop or oven required—just a microwave to melt the chocolate and a little patience while it chills and sets. The hardest part is waiting for it to firm up so you can cut into pieces.
I like to make a tray in the morning and keep it refrigerated until guests arrive. It’s easy to transport when lined with parchment, and the crushed Oreos give a delightful crunchy contrast to the creamy white chocolate base. If you enjoy Oreo flavors, this fudge is a fast, crowd-pleasing option.
Ingredients
- 11 ounces white chocolate chips
- 16 ounces white icing (or 14 oz sweetened condensed milk as an option)
- 15 Oreo cookies, roughly chopped
Equipment Needed
- Microwave-safe bowl
- 8×8 baking dish, lined with parchment paper
- Spatula or spoon for mixing
- Knife or rolling pin to crush the Oreos (if needed)
Instructions
- Crush or chop 15 Oreos into bite-sized pieces and set aside. Reserve a few pieces to sprinkle on top if you like.
- Combine the white chocolate chips and the white icing (or sweetened condensed milk) in a microwave-safe bowl.
- Microwave the mixture for 30 seconds, then stir. Microwave for another 30 seconds and stir again until the mixture is smooth and fully combined.
- Fold in the chopped Oreos until evenly distributed.
- Pour the mixture into the parchment-lined 8×8 baking dish and spread it evenly with a spatula. Press a few reserved Oreo pieces on top for garnish.
- Refrigerate for about 2 hours or until firm. Let it sit a few minutes at room temperature before cutting for easier slicing.
Recipe Tips
- If you prefer a slightly softer, creamier fudge, use sweetened condensed milk instead of canned white icing—both work well.
- Crush Oreos to your preferred texture: use a rolling pin for fine crumbs or chop coarsely for bigger cookie chunks in the fudge.
- Line the pan with parchment paper so you can lift the entire slab out for easy cutting and serving.
- For clean slices, let the fudge warm a couple of minutes at room temperature and use a sharp butter knife, wiping it clean between cuts.
Oreo Fudge Variations
Change the flavor profile easily by swapping ingredients:
- Chocolate: replace white chocolate chips with milk or semi-sweet chocolate for a different look and taste.
- Oreo varieties: try mint, birthday cake, peanut butter, or chocolate Oreos for fun twists.
- Icing flavor: use chocolate or flavored icing for a different finish.
Serving, Storage, and Yield
This recipe yields about 20 small squares, depending on how large you cut them. Serve chilled for a firmer texture; a short rest at room temperature makes slicing easier. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze individual pieces for longer storage.
Nutrition & Details
Approximate nutrition per serving: 221 calories. Prep time is about 3 minutes, microwave time about 2 minutes, and refrigeration around 2 hours, for a total time of roughly 2 hours and 5 minutes.
This uncomplicated Oreo fudge is ideal when you need a quick dessert that looks and tastes indulgent. With only three main ingredients and no baking required, it’s one of the fastest ways to satisfy an Oreo craving while impressing friends and family.
If you try this recipe, consider experimenting with different Oreo flavors or chocolate types to find your favorite combination.