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Oreo Fudge is one of those desserts we make not only around Christmas, but all year long. And that’s because it happens to be a few of the kids’ all-time favorite candy. It is rich, creamy, and packed with crushed Oreos in every bite. 

This no bake treat is made with white chocolate, marshmallow fluff, and just a few simple ingredients, which makes it great for holidays, parties, or gifting. We love how quickly the fudge mixture comes together, then the refrigerator does the rest of the work. It’s truly fail-proof, easy to customize and a recipe your whole family will love.

For more easy fudgy recipes, try our Peanut Butter Fudge, Chocolate Fudge, and Chocolate Fudge Sauce!

Why you’ll love it + Why it works:

  • Extra Easy: Simple ingredients make this an easy treat to prep without turning on the oven.
  • A Favorite to Share: Great for holidays, parties, neighbor gifts, and dessert trays.
  • Marshmallow Fluff Keeps it Smooth: It helps create a creamy texture and gives the fudge structure as it sets.
  • Hot Cream Mixture Melts the Chocolate: Pouring the cooked butter mixture over the chips helps everything blend into a smooth fudge base.
Ingredients for marshmallow fluff on a kitchen counter.

Oreo Fudge Ingredients

  • Marshmallow Fluff (1 7-ounce jar): Gives the fudge a smooth, creamy texture and helps it set without becoming too hard.
  • White chocolate chips, room temp (2½ cups): Creates the sweet, creamy base of the fudge. We prefer Guittard for a smooth melt and good flavor.
  • Unsalted butter (½ cup): Adds richness and helps create a soft, smooth texture.
  • Sugar (1 cup): Sweetens the fudge and helps create the proper consistency when boiled with the butter and cream.
  • Heavy cream (½ cup): Adds richness and helps melt the chocolate into a smooth fudge mixture.
  • Salt (½ teaspoon): Balances the sweetness and brings out the cookies-and-cream flavor.
  • Oreos, crushed (20): Adds crunchy cookie pieces and classic Oreo flavor throughout the fudge and on top.

How to Make Oreo Fudge

Adding marshmallow fluff to chocolate chips.

PREP. Line a 9-x-9-inch baking dish with parchment paper. Set aside.

MARSHMALLOW. In a medium bowl, combine Marshmallow Fluff and white chocolate chips and set aside.

Melted butter in a pan for oreo fudge.
Melted butter in a pan for oreo fudge.

In a medium saucepan over medium heat, melt butter, then add sugar, cream, and salt. Bring to a boil and cook, stirring, for 5 minutes.

Adding melted butter to white chocolate chips for oreo fudge.
Mixing melted chips and marshmallow fluff for oreo fudge.

CHOCOLATE. Pour hot butter mixture into the bowl with white chips and Marshmallow Fluff and beat with a hand mixer until chips have melted and mixture is smooth.

Mixing oreo fudge in a bowl.
Oreo fudge spread in a lined baking dish.
Adding crushed oreo to the top of oreo fudge.

OREO. Set aside about ¼ cup crushed Oreos. Fold remaining Oreos into Fluff mixture and pour into the prepared pan. Sprinkle with reserved crushed Oreos.

CHILL. Refrigerate for 4–6 hours. Cut into small squares before serving.

Kristyn’s Recipe Tips

  • Have the Marshmallow Fluff and white chocolate chips measured and ready before you start cooking the butter mixture so you can combine everything while it is still hot.
  • Keep the mixture at a steady boil for the full 5 minutes and stir often so the sugar dissolves properly.
  • Crush the Oreos into a mix of small pieces and crumbs so you get plenty of cookie flavor without losing all the texture. Change up the flavor by using different Oreos.
  • Use the parchment paper overhang to lift the chilled fudge out of the pan before cutting for cleaner, easier squares.
  • Make-ahead tip: make the fudge a day or two before serving and keep it refrigerated until you are ready to cut and serve.
Oreo fudge stacked and served with milk.
4.96 from 41 votes

Oreo Fudge Recipe

By: Kristyn Merkley
Oreo Fudge is rich, creamy, and packed with crushed Oreos for an easy no bake treat that is perfect for holidays, parties, and gifting.
Servings: 16
Prep: 10 minutes
Cook: 5 minutes
Total: 4 hours 15 minutes
Oreo fudge stacked and served with milk.
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Ingredients 

  • 1 (7-ounce) jar Marshmallow Fluff
  • 2½ cups white chocolate chips
  • ½ cup unsalted butter
  • 1 cup sugar
  • ½ cup heavy cream
  • ½ teaspoon salt
  • 20 Oreos crushed

Instructions 

  • Line a 9-x-9-inch baking dish with parchment paper. Set aside.
  • In a medium bowl, combine Marshmallow Fluff and white chocolate chips and set aside.
  • In a medium saucepan over medium heat, melt butter, then add sugar, cream, and salt. Bring to a boil and cook, stirring, for 5 minutes.
  • Pour hot butter mixture into the bowl with white chips and Marshmallow Fluff and beat with a hand mixer until chips have melted and mixture is smooth.
  • Set aside about ¼ cup crushed Oreos. Fold remaining Oreos into Fluff mixture and pour into the prepared pan. Sprinkle with reserved crushed Oreos.
  • Refrigerate for 4–6 hours. Cut into small squares before serving.

Notes

Recipe Tips.
  • Have the Marshmallow Fluff and white chocolate chips measured and ready before you start cooking the butter mixture so you can combine everything while it is still hot.
  • Keep the mixture at a steady boil for the full 5 minutes and stir often so the sugar dissolves properly.
  • Crush the Oreos into a mix of small pieces and crumbs so you get plenty of cookie flavor without losing all the texture.
  • Use the parchment paper overhang to lift the chilled fudge out of the pan before cutting for cleaner, easier squares.
  • Make-ahead tip: make the fudge a day or two before serving and keep it refrigerated until you are ready to cut and serve.
Store. Store in an airtight container. Keep at room temperature on the counter for 3-5 days or store it in the refrigerator for up to 2 weeks. 
Freeze. Wrap the block tightly with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. When you’re ready to eat, remove it from the freezer with enough time for it to thaw.

Nutrition

Serving: 1piece, Calories: 346kcal, Carbohydrates: 40g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 159mg, Potassium: 125mg, Fiber: 0.5g, Sugar: 35g, Vitamin A: 295IU, Vitamin C: 0.2mg, Calcium: 66mg, Iron: 2mg

Recipe FAQ

What’s the best way to store fudge to gift later?

Store in an airtight container. Keep at room temperature on the counter for 3-5 days or store it in the refrigerator for up to 2 weeks.

Can you freeze fudge to enjoy later?

Wrap the block tightly with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. When you’re ready to eat, remove it from the freezer with enough time for it to thaw.

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Adapted from Food Fanatic.

This recipe was first shared June, 2013.

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About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.96 from 41 votes (26 ratings without comment)

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62 Comments

  1. Patricia A Thursby says:

    5 stars
    There sounds like it would be really great. I have all the necessary ingredients in my pantry and refrigerator and I am going to make this later today. Wish me luck because I don’t like grainy fudge.

    Reply
  2. PH says:

    I tried this and it ended up with a layer of butter on top after mixing. What did I do wrong?

    Reply
    2. Jana says:

      4 stars
      I ended up with the same problem. Fixed by keeping heat at medium low (still low boil it for five minutes constantly stirring). Turn heat down to low and add the fluff and chocolate. Stir until combined then remove from heat and add in crushed Oreos then transfer from pan.

      Reply
  3. Melissa says:

    Hi. What can I use instead of heavy cream? I was thinking condensed milk? WDYT?

    Reply
    1. Lil'Luna Team says:

      Hi! Here are some good cream substitutes. I’d probably recommend milk/butter or half and half/butter. Here are some measurements for a good heavy cream substitution: https://lilluna.com/baking-substitutions/

      Reply
  4. Justin White says:

    5 stars
    I made this for my wife and and it was a hit. Will be making it again soon

    Reply
  5. Sally says:

    5 stars
    This looks delicious!! I can’t wait to try this!

    Reply

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