This post may contain affiliate links. Please read our disclosure policy.
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!
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
Easy Oreo fudge is FILLED with crushed Oreos and creamy marshmallow fluff that will satisfy any chocolate lover!
Ingredients
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
Make ahead of time. This can be stored in an airtight container on the counter for up to 2 weeks.
Variations. Switch up the flavor of this fudge by using different varieties of cookies in place of the Oreos. You can also fold in chopped candies, like White Chocolate Reese’s, Hershey’s Kisses or candy canes, or chopped nuts such as pecans, walnuts or macadamia nuts.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Adapted from Food Fanatic.
Love this recipe! I found it on Pinterest and can’t wait to make it again. I shared the recipe on my blog as well at http://www.tastequests.com as well. I hope that is okay! 🙂
Hello! I was so pleased to find your recipe! It sounds amazing and I really like that it uses heavy cream as opposed to evaporated milk (as many other recipes I found do). I was just wondering how long this fudge keeps if stored in the refridgerator. If I make it this week, will it keep through Chirstmas Eve?
Thanks!
Kristen 🙂
Hi Kristen! I’m not exactly sure because our fudge never lasts that long at our house, but I think normally it lasts just a few days up to a week in the fridge. I would try to make it closer to Christmas. 😉
I’m wondering does it have to stay cold? Can I put it in a care package and mail overseas?
Hi, Stephanie! Unfortunately, I have never mailed this to anyone. I have sent it with family on plane rides and such but when I make it at home I keep it refrigerated. :/
how much does this recipe yeild?
It was a 9×9 pan. 🙂
Do you know what the temperature of the mixture is after 5 minutes? I like to go by temp not time. Really want to try this recipe. Thanks!
Hi Katie. Unfortunately, I’ve never taken the temperature but will try to next time I make it. 🙂
Found this yummy recipe yesterday (the fudge got rave reviews at our Labor Day picnic) and found you today when I searched for “I’m a Mormon” badges for my blog! Just wanted to connect and say thanks! Hugs!
Hi Karin! Thank you so much for stopping by. I’m so glad the fudge as a hit. It’s our fav too, and we’ll probably be making it again this week. Hope you can come back again for more inspiration. XO