Since Oreo’s debut in 1912, Nabisco —and the world — had made hella changes to Milk’s Favorite Cookie. Oreos come in every single flavor you could dream of — mint, peanut butter, cookie dough, red velvet — you name it. On the daily, the fun-loving folks crush Oreos, deep-fry them, douse them in milk, and bake them to cupcakes, cheesecakes, and brownies.

On behalf of society, I’d like to apologize to the Oreo for not accepting its natural, crunchy state. But Oreos are just so versatile.

This Oreo fudge recipe ends up tasting just like a Hershey’s Cookies ‘n Cream bar. Can you say yum? The white chocolate is complemented by Oreo crumbles, and it practically melts in your mouth. With just 3 simple ingredients and an hour’s time, you’ll end up with this creamy, dreamy result.

Effortless Oreo Fudge

  • Prep Time:1 hour
  • Cook Time:0 minutes
  • Total Time:1 hour
  • Servings:36 pieces
  • Easy


  • 24 Oreo cookies
  • 14 oz can of condensed milk
  • 2 cup white chocolate chips
Photo by Gina Marcucci
  • Step 1

    Line an 8×8 pan with parchment paper.

    #SpoonTip: Criss cross 2 sheets in opposite directions for easiest removal.

    Photo by Gina Marcucci
  • Step 2

    In a small crockpot, or saucepan over low heat, combine the condensed milk with the white chocolate chips.

    #SpoonTip: It will melt faster and smoother if stirred every few minutes.

    Photo by Gina Marcucci
  • Step 3

    While the white chocolate is melting, place Oreos in a freezer bag, and crush with a dull object.

    #SpoonTip: Don’t crush the Oreos too finely. Bigger chunks will give the fudge a better look and texture.

    Photo by Gina Marcucci
  • Step 4

    Once the mixture is completely melted and creamy, add 3/4 of the crushed Oreos to the mix.

    #SpoonTip: Remove from heat, or the Oreos will melt.

    Photo by Gina Marcucci
  • Step 5

    Carefully pour the fudge into the lined pan, smoothing over with a spatula if necessary.

    #SpoonTip: Add the remaining Oreo crumbles to the top for garnish, and press down lightly to keep in them place.

    Photo by Gina Marcucci
  • Step 6

    Let the fudge set. Keep at room temperature for at least 30 minutes, and then move to the freezer until firm. Remove slab from pan by lifting up on the Parchment Paper.

    #SpoonTip: For clean edges, do not attempt to cut until completely set. Best served cold.

  • Step 7

    Eat responsibly.

    Photo by Gina Marcucci