White Chocolate Oreo Fudge (5 Ingredients, No Bake)
White chocolate Oreo fudge that sets firm every time, with no candy thermometer and no oven. Five ingredients, 10 minutes of prep, 20 squares out of one 8×8 pan.
This is one of those holiday dessert recipes that is gone before we’ve even started dinner.
White chocolate Oreo fudge is a no bake fudge made with white chocolate chips, sweetened condensed milk, butter, vanilla, and chopped Oreos. Everything melts in one saucepan, the cookies get folded in at the end, and the fridge does the rest.
The ratio is the whole recipe. Three cups of white chocolate chips to one 14 ounce can of sweetened condensed milk is what makes it firm up clean instead of staying soft in the middle. White chocolate has no cocoa solids in it, only cocoa butter, so it sets softer than milk or dark chocolate and needs more chips per can to hold its shape.
If you want more fudge in your life, my 4-Ingredient No Bake Peanut Butter Fudge and my Peppermint Layered Chocolate Fudge run on the same method.
Ingredients In White Chocolate Oreo Fudge
Full measurements are in the printable recipe card at the bottom of this post.
- White chocolate chips — the structure of the whole thing. Ghirardelli and Guittard melt smoothest because they are made with real cocoa butter. Some store brand white morsels use palm oil instead and stay a little greasy. Semi sweet or dark chips work too and give you a chocolate base with the same cookies and cream flavor.
- Sweetened condensed milk — already thick and already reduced, which is why you get fudge texture without cooking sugar to the soft ball stage. Not evaporated milk. A US can is 14 ounces and a Canadian can is 300 mL, and either one works here.
- Salted butter — keeps the fudge from going brittle in the fridge and cuts the sweetness so it does not taste like a candy bar.
- Pure vanilla extract — tastes like the cream filling in the cookie, which is the entire point of a cookies and cream fudge.
- Oreos — chopped, cream filling and all. Gluten free Oreos swap in one for one with no other changes. Golden, mint, and peanut butter Oreos all work against a white chocolate base.
How To Make White Chocolate Oreo Fudge
- Line an 8×8 pan with parchment paper, leaving the paper hanging over two sides so you can lift the whole slab out later.
- Chop the Oreos into rough chunks with a knife, or seal them in a bag and crush them with a rolling pin. Set a few aside for the top.
- Melt the butter in a medium saucepan over low heat, stirring the whole time.
- Add the white chocolate chips and keep stirring until they are fully melted and the mixture is smooth.
- Pour in the sweetened condensed milk and stir until the mixture is glossy and one even color.
- Take the pan off the heat and stir in the vanilla.
- Fold in the chopped Oreos, then scrape everything into the lined pan and spread it flat. Move quickly, it starts firming up the second it leaves the stove.
- Break the reserved Oreos over the top and press them into the surface so they stay put.
- Refrigerate until firm all the way to the center, then lift the slab out by the parchment and cut into 20 squares with a hot dry knife, wiping the blade between cuts.
Tips For Creamy Oreo Fudge
- Chop the Oreos, do not pulverize them. Big chunks are what make every square read as cookies and cream. A food processor turns them to dust and you lose the crunch and the black and white marbling.
- Low heat and room temperature condensed milk. Those are the two things that stop white chocolate from seizing. Cold milk hitting hot melted chips can turn the whole batch grainy in seconds, so leave the can on the counter while you chop.
- Let it cool on the counter before it goes in the fridge. Moving hot fudge straight into cold air crystallizes the sugar and leaves the texture sandy. About an hour at room temperature first, then chill.
How To Store Oreo Fudge
Keep it in an airtight container in the fridge for up to one week, with parchment between the layers so the squares do not fuse together. Sealed on the counter it stays good for a few days and the bite is softer.
For longer, wrap individual pieces in plastic wrap and put them in a freezer safe bag for up to three months. Thaw in the fridge before serving.
Oreo Fudge FAQs
Why is my Oreo fudge not setting?
Almost always the ratio or the milk. You need three full cups of white chocolate chips to one 14 ounce can of sweetened condensed milk. Evaporated milk will not work, it is unsweetened and much thinner, and the fudge stays liquid. White chocolate also sets slower than milk or dark chocolate, so give it a few hours in the fridge before you call it a fail.
Can I make Oreo fudge in the microwave?
Yes. Put the butter, white chocolate chips, and sweetened condensed milk in a large microwave safe bowl and heat in 20 second bursts, stirring after every one, until smooth. Stop the moment the chips melt. Overheating white chocolate in a microwave is the fastest way to make it grainy.
Can I use Double Stuf Oreos?
Yes. Double Stuf makes the fudge a little sweeter and a little softer because there is more cream filling going into the same amount of white chocolate. If you want it firmer, chill it an extra hour.
Do I need a candy thermometer for this fudge?
No. Traditional fudge cooks sugar to the soft ball stage, around 235°F, which is where a thermometer earns its place. This version uses sweetened condensed milk that is already reduced, so you are melting and stirring, nothing more.
White Chocolate Oreo Fudge (5 Ingredients, No Bake)
Ingredients
- 3 tbsp salted butter
- 1 can sweetened condensed milk 300mL
- 3 cups white chocolate chips
- 1 tsp vanilla extract
- 24 Oreo cookies divided
Instructions
- Line an 8×8-inch baking dish with parchment paper, ensuring the edges overhang for easy removal. Set aside.
- Chop 20 of the Oreo cookies into small chunks. Alternatively can add them to a sealed plastic bag and crush them up with a rolling pin.
- In a medium-sized saucepan, melt the butter over low heat, stirring constantly. Then add the white chocolate chips. Once they are fully melted and mixture is smooth, add the sweetened condensed milk. Be sure to keep the heat low to prevent scorching.
- Remove the saucepan from heat and stir in the vanilla extract, mixing until fully incorporated.
- Gently fold in the chopped Oreos, making sure they are evenly distributed throughout the fudge mixture.
- Pour the fudge mixture into the prepared baking dish. Use a spatula to spread it evenly. Sprinkle the additional 4 broken Oreos on top for garnish and press them gently into the fudge.
- Place the dish in the refrigerator and allow the fudge to chill for at least 1 hour or until firm.
- Once set, use the overhanging parchment paper to lift the fudge from the baking dish. Cut into 20 squares and enjoy!
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More No Bake Desserts To Make Next
- Christmas Sugar Cookie Fudge
- Gluten-Free Oreo Cake Balls
- No Bake Peanut Butter Balls (5 Ingredients)
- Oreo Cookie Christmas Ornaments
- Peanut Butter Marshmallow Squares
- Chocolate Peppermint Protein Truffles
If you make this white chocolate Oreo fudge, leave a star rating and a comment below and tell me which Oreo you went with. You can pin it on Pinterest or tag @basicswithbails and #basicswithbails on Instagram, I love seeing your pans.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
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