I whipped up a 5-ingredient Oreo fudge that takes five minutes to make. As someone who loves simple holiday sweets, I call it my Best Oreo Fudge Recipe: white chocolate chips, sweetened condensed milk and chopped Oreo cookies, with butter and vanilla, ready in minutes for holiday sharing.

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I love surprising people with holiday treats that look fancy but arent. My Oreo fudge is exactly that: five ingredients and five minutes, the cookies and cream fudge everyone whispers about.

Its built from 12 oz (340 g) white chocolate chips, 1 (14 oz / 396 g) can sweetened condensed milk, a splash of vanilla extract and 15 to 20 Oreo cookies, coarsely chopped (about 1 1/2 cups). Folks hunting “How To Make White Fudge” or “Best Oreo Fudge Recipe” usually spot it in Fudge Dessert Recipes or even Four Ingredient Fudge roundups.

It disappears fast, no surprise.

Why I Like this Recipe

* I love how creamy it is, like it just melts on my tongue every time
* I cant stop sneaking pieces, the sweetness hits at the perfect moment
* I like the little crunchy surprises, they make every bite interesting
* It’s the kind of treat people fight over at parties so I always bring some

Ingredients

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White chocolate chips: Very sweet, mostly sugar and fat, adds creamy texture and sweetness.
Sweetened condensed milk: Thick, sugary, high in carbs and calories, helps bind fudge.
Unsalted butter: Adds richness and fat, helps set texture, small amount of vitamin A.
Vanilla extract: Tiny calories, it’s mostly flavor, balances sweetness and adds warm aroma.
Oreo cookies: Crunchy bits give chocolate flavor, some fiber from crumbs, adds contrast.

Ingredient Quantities

12 oz (340 g) white chocolate chips

1 (14 oz / 396 g) can sweetened condensed milk

2 tablespoons unsalted butter, room temp

1 teaspoon vanilla extract

15 to 20 Oreo cookies, coarsely chopped (about 1 1/2 cups)

How to Make this

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1. Line an 8×8 inch pan with parchment paper, leave an overhang so you can lift the fudge out later, and lightly butter or spray the parchment so it wont stick.

2. Coarsely chop 15 to 20 Oreo cookies (about 1 1/2 cups); set aside about 1/2 cup for the top and use the rest in the batter.

3. In a microwave safe bowl put 12 oz (340 g) white chocolate chips, the whole 14 oz (396 g) can sweetened condensed milk, and 2 tablespoons room temp unsalted butter.

4. Microwave in 30 second bursts, stirring well between each burst, until the mixture is glossy and smooth, about 1 to 2 minutes total. Don’t overheat or the white chocolate will seize. If you prefer, melt gently over a double boiler instead.

5. Stir in 1 teaspoon vanilla extract until combined.

6. Fold the chopped Oreos (leave the reserved 1/2 cup) into the white chocolate mixture until evenly mixed.

7. Pour the mixture into the prepared pan, smooth the top with a spatula, then sprinkle the reserved Oreos on top and press lightly so they stick.

8. Chill in the refrigerator until firm, at least 1 hour but 2 hours is better. To speed it up you can put it in the freezer for 20 to 30 minutes.

9. Use the parchment overhang to lift the block from the pan, slice into squares with a sharp knife (warm the knife under hot water and dry between cuts for cleaner edges).

10. Store the fudge in an airtight container in the fridge for up to 1 to 2 weeks. If the white chocolate seizes, stir in a teaspoon of warm condensed milk or butter until smooth and continue.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper and lightly greased, leave an overhang
2. Microwave safe bowl or a heatproof bowl if you want to do a double boiler, plus microwave or stove
3. Rubber spatula for stirring and for smoothing the top
4. Sharp knife and cutting board for chopping Oreos and slicing the fudge (warm the knife between cuts)
5. Measuring spoons and a kitchen scale or measuring cups for the chocolate, butter and vanilla
6. Can opener for the sweetened condensed milk
7. Small bowl to hold the chopped Oreos and another small bowl of hot water to warm the knife
8. Airtight container and fridge or freezer for chilling and storage

FAQ

How long does this Oreo fudge need to set? A: Chill in the fridge for at least 2 to 3 hours until firm. You can leave it at room temp for 1 to 2 hours but it will be softer. For clean slices always make sure it's fully cold.

Can I substitute the white chocolate chips with milk or dark chocolate? A: Yes, you can. Use the same weight of chocolate but expect a different taste and texture. Darker chocolate gives less sweetness and can be a bit firmer. If the mix seems too thick, add a teaspoon or two of butter or a splash of the sweetened condensed milk while melting.

How do I stop the Oreo pieces from getting soggy? A: Fold in the chopped Oreos after the chocolate mix has cooled for a minute or two so it's still pourable but not piping hot. Use coarsely chopped cookies, and don't overmix. Reserve a few chunks to press on top for crunch.

Any tips for smooth, non-grainy white chocolate? A: Melt slowly: use a double boiler or microwave in 20 second bursts, stirring each time. Don’t overheat it, or it will seize. A little butter (1 tsp) can help smooth it if needed, and always use decent quality white chocolate, not low grade chips if you can help it.

How do I get clean, neat slices? A: Chill the fudge completely, then use a sharp knife warmed under hot water and wiped dry between cuts. Cutting after a short time in the freezer gives even cleaner edges.

Can I make this ahead and freeze it? A: Yes. Wrap tightly in plastic wrap and store in an airtight container, freeze up to 3 months. Thaw in the fridge overnight before serving.

Oreo Fudge Recipe Substitutions and Variations

White chocolate chips: swap with 12 oz (340 g) chopped white baking chocolate or a high quality white chocolate bar, same weight. Bars melt a bit smoother than chips so stir gently to avoid seizing.
Sweetened condensed milk: swap with 1 (14 oz / 396 g) can sweetened condensed coconut milk for a dairy free version, same volume and sweetness so the texture stays almost the same.
Unsalted butter, room temp: swap with 2 tablespoons solid coconut oil or 2 tablespoons dairy free margarine if you need vegan, same measure but coconut oil will firm the fudge a little more when chilled.
Oreo cookies: swap with about 1 1/2 cups crushed chocolate sandwich cookies of any brand (use gluten free sandwich cookies if needed) or crushed chocolate wafer cookies for similar crunch and flavor.

Pro Tips

– White chocolate is picky, so melt it slow and stop when little bits still remain, stir them out with the warmth — if it gets grainy, try stirring in a teaspoon of warm condensed milk or butter to rescue it.
– Don’t skimp on chilling, or the squares will smear when you cut them; chill at least a couple hours, or pop it in the freezer for 20 to 30 minutes if youre in a hurry, but dont forget to let it sit a few minutes before slicing so it doesnt shatter.
– For neat clean edges warm your knife under hot water, dry it, cut, then repeat, or use unflavored dental floss to slice perfect squares without dragging the fudge.
– Save some cookie crumbs for the top so you get that crunchy contrast, and let the fudge sit at room temp 10 to 15 minutes before serving so the white chocolate flavor blooms better.