Why You’ll Love This Recipe

No-bake and easy: This recipe is super simple and doesn’t require baking, making it perfect for busy days or when you want a quick dessert.
Rich and creamy: The combination of white chocolate, sweetened condensed milk, and butter creates a smooth, creamy fudge base that’s complemented by the crunch of Oreos.
Customizable: Add variations like a peanut butter swirl, different Oreo flavors, or festive toppings for a personal twist.
Perfect for gifting: This fudge makes a great homemade gift for friends and family during holidays or special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Fudge Base:

3 cups (510 g) white chocolate chips or finely chopped white baking bars
1 can (14 oz / 397 g) sweetened condensed milk
2 tablespoons (28 g) unsalted butter

For the Flavorings:

1 teaspoon pure vanilla extract
Pinch of fine sea salt

For the Mix-ins & Topping:

20 chocolate sandwich cookies (Oreos®), roughly chopped (reserve ¼ for the top)

Directions

1. Prep the pan:

Line an 8-inch square pan with parchment paper, leaving some overhang on the sides for easy lifting after the fudge has set.

2. Melt the base:

In a heavy saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.

3. Add flavor and fold in Oreos:

Remove the saucepan from the heat and stir in the vanilla extract and salt.
Fold in ¾ of the chopped Oreo cookies, saving the remaining ¼ for the topping.

4. Set the fudge:

Scrape the mixture into the prepared pan and smooth the top with a spatula.
Press the remaining chopped Oreos over the surface of the fudge.

5. Chill:

Refrigerate the fudge for at least 3 hours, or until it is firm.

6. Cut and serve:

Once the fudge is firm, lift it out of the pan using the parchment paper and cut into 36 bite-sized squares.

Servings and Timing

Servings: 36 pieces
Prep Time: 10 minutes
Chill Time: 3 hours
Total Time: 3 hours 10 minutes

Variations

Peanut Butter Swirl: For a twist, marble 2 tablespoons of warmed peanut butter through the fudge before chilling.
Double Chocolate: Use dark chocolate Oreos® or add ½ cup of mini chocolate chips for an extra chocolatey fudge.
Festive: For the holidays, sprinkle crushed peppermint candies on top of the fudge for a festive touch.
Dairy-Free: Use coconut condensed milk and dairy-free white chocolate chips for a dairy-free version.
Large Batch: Double the recipe and pour the mixture into a 9×13-inch pan. The chill time will be similar.

Storage

Storage: Store the fudge in an airtight container in the refrigerator for up to 1 week.
Freezing: This fudge can also be frozen for up to 2 months. Just wrap it tightly in plastic wrap and foil before storing in a freezer-safe container. Thaw in the fridge before serving.

Nutrition (Per Piece)

Calories: 160 kcal
Sugar: 15g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 21g
Fiber: 1g
Protein: 1g

FAQs

Can I use dark chocolate instead of white chocolate?

Yes, you can use dark chocolate for a richer flavor. Keep in mind that the taste will be less sweet than with white chocolate.

Can I use other cookies besides Oreos?

You can use any chocolate sandwich cookie you like, or even other flavored cookies like peanut butter or mint for a fun twist.

How long will the fudge last?

Stored in an airtight container in the fridge, this fudge will last for about a week. It can also be frozen for up to 2 months.

Can I make this ahead of time?

Yes, this fudge is perfect for making ahead of time. Simply refrigerate it until you’re ready to serve!

Conclusion

Cookies and Cream Fudge is a simple yet indulgent treat that’s sure to satisfy your sweet tooth. With its creamy white chocolate base, crunchy Oreos, and a melt-in-your-mouth texture, it’s the perfect dessert to share with family and friends. Whether you’re looking for a quick treat, a holiday gift, or a crowd-pleasing snack, this fudge is guaranteed to impress!

Cookies and Cream Fudge

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Cookies and Cream Fudge is a no-bake dessert featuring a creamy white chocolate base, sweetened condensed milk, and crunchy Oreo pieces, all topped with more Oreos. This decadent treat is easy to make and perfect for gifting or sharing at parties.

Author: Amy
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 3 hours 10 minutes
Yield: 36 pieces
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

3 cups (510 g) white chocolate chips or finely chopped white baking bars

1 can (14 oz / 397 g) sweetened condensed milk

2 tablespoons (28 g) unsalted butter

1 teaspoon pure vanilla extract

Pinch of fine sea salt

20 chocolate sandwich cookies (Oreos®), roughly chopped (reserve ¼ for the top)

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Instructions

Line an 8-inch square pan with parchment paper, leaving some overhang on the sides for easy lifting after the fudge has set.
In a heavy saucepan over medium-low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Fold in ¾ of the chopped Oreo cookies, saving the remaining ¼ for the topping.
Scrape the mixture into the prepared pan and smooth the top with a spatula. Press the remaining chopped Oreos over the surface of the fudge.
Refrigerate the fudge for at least 3 hours, or until it is firm.
Once the fudge is firm, lift it out of the pan using the parchment paper and cut into 36 bite-sized squares.

Notes

For a twist, marble 2 tablespoons of warmed peanut butter through the fudge before chilling.

Use dark chocolate Oreos® or add mini chocolate chips for a double chocolate version.

For a festive touch, sprinkle crushed peppermint candies on top during the holidays.

Use coconut condensed milk and dairy-free white chocolate chips for a dairy-free version.

Double the recipe and pour into a 9×13-inch pan for a larger batch.

Nutrition

Serving Size: 1 piece
Calories: 160 kcal
Sugar: 15g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: undefined
Carbohydrates: 21g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg