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Easy Oreo fudge is FILLED with crushed Oreos and creamy marshmallow fluff that will satisfy any chocolate lover!
If you’re a fan of Oreos, you’ll absolutely love this Oreo fudge! For more tasty fudge, try White Chocolate Cookie Dough Fudge, Chocolate Fudge, and Peanut Butter Fudge.
For the Oreo Lovers!
Every time we go to Disneyland, the hubby insists we stop by and pick up some fudge on Main Street. It’s his absolute favorite treat to get for himself.
I learned how to make it years ago, and now we can enjoy it at home whenever we want instead of having to go to the Happiest Place on earth to get it.
Fortunately, it’s so easy and we love it so much! For more Oreo treats try our Oreo shake or Oreo cookie bark.
Why we love it:
- Simple. This fudge recipe is beyond easy to make with 15 minutes of prep/cooking time and only requires a few ingredients
- Holiday perfection. We love to make variations of this recipe for the holidays, especially Christmas.
- Delicious. Between the white chocolate chips and marshmallow fluff, this fudge was such a sweet and creamy dessert everyone loves.
Ingredients
- Marshmallow Fluff
- white chocolate chips
- unsalted butter
- sugar
- heavy cream
- salt
- 20 Oreos – Try peanut butter-filled, red cream-filled for Christmas, or mint-filled with a bit of mint extract.
How to Make Oreo Fudge
- 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.
- 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.
- 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.
- 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.
Variations
The great thing about this white chocolate fudge recipe is that you can easily substitute the Oreo cookies for another delicious treat and create an entirely different dessert.
- Use different cookies like gingersnaps, chocolate chip cookies, and even edible Cookie Dough.
- Candy bars. Try Reese’s Peanut Butter Cup or Twix.
- Nuts such as candied almonds or chopped macadamia nuts.
- Cereal. Fruity pebbles or crushed Fruit Loops are surprisingly good.
Tips for Perfect Fudge
- Grainy fudge. Do not overcook it. Once it reaches boiling point do not stir it as it can cause any sugar crystals that formed on the side of the pan to flake off into the fudge, and not properly cooling it.
- Cutting fudge. Make sure the fudge is completely set! Remove the fudge from the pan by lifting on the parchment paper. Once the fudge is on a flat surface it is much easier to cut!
- Crushing Oreos. For big chunks of Oreo cookies, break them by hand. For more of a crushed effect consider using a food processor or blender.
Storing Tips
- STORE your easy Oreo fudge recipe 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.
For More Oreo Treats:
Oreo Fudge Recipe
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Food Fanatic.
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.
I tried this and it ended up with a layer of butter on top after mixing. What did I do wrong?
I haven’t had that happen before, but it looks like that can happen if the butter gets too hot. It can be fixed if that happens too. This article has a little more info… https://www.tasteofhome.com/collection/common-fudge-mistakes-and-how-to-fix-them/
Hi. What can I use instead of heavy cream? I was thinking condensed milk? WDYT?
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/
I made this for my wife and and it was a hit. Will be making it again soon
This looks delicious!! I can’t wait to try this!