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Oreo Fudge

close up shot of oreo fudge stacked on top of each other on a plate
With this 5-ingredient oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie. 
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Table of Contents
  1. OREO FUDGE INGREDIENTS
  2. HOW TO MAKE THIS OREO FUDGE RECIPE
  3. STORAGE
  4. MORE RECIPES YOU’LL LOVE
  5. JUMP TO RECIPE

I’m in love with all the awesome this 5-ingredient Oreo fudge has to offer because it reminds me of a Hershey’s cookies ‘n’ cream chocolate bar but thicker, richer and creamier. The sweetness of this white chocolate cookies and cream fudge just melts in your mouth with its cream cheese, Oreo pieces and creamy white chocolate.

Who can resist Oreos? You have to try our Oreo delight and deep-fried Oreos, too.

OREO FUDGE INGREDIENTS

You’ll need:

  • 1 (8-ounce) package of cream cheese, room temperature
  • 4 cups confectioner’s sugar
  • teaspoons vanilla extract
  • 15 ounces white chocolate chopped
  • 15 Oreo cookies broken into chunks

SUBSTITUTIONS AND ADDITIONS

OREOS: What’s great about Oreos is that there are so many Oreo flavors to choose from. You can get a package of spring or winter Oreos to make this sweet white fudge festive during the holiday season! No need to keep things plain if this Oreo fudge recipe can be all sorts of pretty colors. Have fun with it! There are even egg-shaped Oreos to have around Easter. The cookies are filled with purple crème. How amazing is that? The cute designs on each cookie make them pretty special. How about peanut butter Oreos for a fun alternative instead of the classic Oreo flavor?

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HOW TO MAKE THIS OREO FUDGE RECIPE

STEP ONE: In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.

STEP TWO: In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.

STEP THREE: Stir the melted white chocolate and ¾ of the chunks of Oreo cookies into the cream cheese mixture.

PRO TIP:

If you are feeding a crowd, this would be an easy recipe to double.

STEP FOUR: Spread fudge mixture into a small baking dish lined with parchment paper with overhanging sides (an 8×8 square baking pan if you have one). Press the remaining Oreos into the top of the fudge to make it look pretty.

PRO TIP:

The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.

STEP FIVE: Cover the pan with plastic wrap and chill in the fridge for at least 4 hours before cutting.

PRO TIP:

To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

STEP SIX: Slice into small squares. This stuff is rich but oh-so-good!

HOW TO SERVE

This white chocolate Oreo fudge is so delicious, the only challenge is that you will have a hard time waiting while it chills to dig in. This is a great treat for sharing around the holidays or to enjoy a special treat for no reason at all. For those who are addicted to Oreos, serve with our Oreo milkshake.

STORAGE

IN THE FRIDGE/ON THE COUNTER: You can store this easy Oreo fudge in the fridge but the fudge is also totally fine at room temperature. Just keep it in an airtight container and eat it all up in 1 to 2 weeks. I don’t think that’ll be very hard for you though!

IN THE FREEZER: This recipe will also freeze well if you wrap each piece individually and then place them into a large plastic bag or airtight container. Thaw by keeping it out to sit at room temperature for a few hours.

This Oreo fudge is an oh-so-easy recipe choice for a bake sale, holiday or last-minute treat. If you’re guilty of taking the top off an Oreo cookie and licking off the cream (like me), you’ll love this white chocolate fudge. Whether you’re celebrating a holiday, giving sweet treats to a friend or making with your kiddos, this homemade candy is bound to bring smiles. I love that it’s sweet but not too sweet.

FREQUENTLY ASKED QUESTIONS

Can I use generic chocolate sandwich cookies instead of Oreos?

This easy fudge recipe will work with either name-brand Oreos or generic.

How long will this fudge last in the fridge?

This delicious fudge should last stored in the fridge for a couple of weeks. If you want to store it for longer, you can freeze it.

How do I slice chilled fudge easily?

To easily slice the fudge, dip a large sharp flat knife in boiling water, dry it completely and cut one long slice (the heat will help the blade to glide through).

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close up shot of oreo fudge stacked on top of each other on a plate

Oreo Fudge

5 from 4 votes
With this 5-ingredient oreo fudge recipe, you’ve got double the delicious cream filling of everyone's favorite cookie. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes
Servings 9

Ingredients
  

  • 8 ounces cream cheese room temperature
  • 4 cups confectioner's sugar
  • 1 ½ teaspoons vanilla extract
  • 15 ounces white chocolate chopped
  • 15 Oreo cookies broken into chunks

Instructions
 

  • In the bowl of your mixer, beat cream cheese, sugar, and vanilla until smooth and no lumps remain.
  • In the top of a double boiler (or just a glass bowl set over a pot) over lightly simmering water, heat white chocolate, stirring until melted and smooth.
  • Stir the melted white chocolate and ¾ of the Oreo cookies into the cream cheese mixture.
  • Spread into a parchment-lined small baking dish (8×8 if you have one). Press the remaining cookies into the top of the fudge to make it look pretty.
  • Chill in the fridge for at least 4 hours before cutting.
  • Slice into small squares. This stuff is rich but oh-so-good!

Video

Notes

TIP: The easiest way to break the Oreos is in a Ziploc bag with a rolling pin. You are not looking for fine crumbs in this case but chunks, so it should not take long to break them into large pieces.
TIP: The parchment paper allows you to easily remove this perfect fudge from the square pan to slice.
TIP: To make it easier to cut later, you can lightly score the top of the fudge with a sharp knife before chilling.

Nutrition

Calories: 450kcal | Carbohydrates: 863g | Protein: 48g | Fat: 248g | Saturated Fat: 137g | Polyunsaturated Fat: 87g | Cholesterol: 339mg | Sodium: 1989mg | Sugar: 799g
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