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Oreo Fudge

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overhead shot of oreo fudge on a wooden board
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. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

The sweetness of our 5-ingredient Oreo fudge just melts in your mouth with its white chocolate, cream cheese, and Oreo pieces. This confection reminds me of a Hershey’s cookies ‘n’ cream chocolate bar but thicker, richer and creamier.

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

Oreo Fudge Ingredients

oreo fudge raw ingredients that are labeled

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: 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! There are even egg-shaped Easter Oreos that are filled with purple crème. How amazing is that? How about peanut butter Oreos for a fun alternative instead of the classic Oreo flavor?

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.

cream cheese, sugar, and vanilla blended together

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

white chocolate put over the simmering water to melt

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

PRO 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.

chocolate and oreos stirred into the cream cheese mixture

STEP FOUR: Spread the 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.

oreos pressed into the top of the fudge

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 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.

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

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.

oreo fudge on a wooden board

This Oreo fudge is an oh-so-easy recipe choice for a bake sale, holiday, or last-minute treat (our Oreo pie is another great one). 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.

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 white chocolate cookies and cream 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 this homemade candy, 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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overhead shot of oreo fudge on a wooden board

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
  • teaspoons vanilla extract
  • 15 ounces white chocolate, chopped
  • 15 Oreo cookies, broken into chunks

Instructions
 

  • In the bowl of your mixer, beat the 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

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