Oreo Fudge Recipe

Oreo fudge stacked and served with milk.

4.96 from 41 votes

Oreo Fudge is rich, creamy, and packed with crushed Oreos for an easy no-bake treat that is perfect for holidays, parties, and gifting.

Prep Time10

Cook Time5

Refrigerating Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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.

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