There’s something about fudge that just feels special, even when it’s this easy to make.
My Oreo Fudge is rich, chocolatey, and packed with crunchy cookie bits in every bite. It comes together in about 10 minutes using just three main ingredients: Oreos, sweetened condensed milk, and chocolate chips.
If you’re an Oreo lover like me, this fudge is dangerous territory. It’s silky smooth yet has that signature cookie crunch, so every bite is a little creamy, a little crunchy, and completely addictive.
It’s so rich that one piece might be enough, but somehow the combination of chocolate and Oreo makes it hard to stop at just one.
I’ve noticed there are two kinds of Oreo people — the ones who twist and eat each half separately, and the ones who just bite right in. I’m definitely a twister. But with this fudge, you don’t have to pick sides. There’s Oreo in every single bite.
The only challenge? Waiting for it to chill before you can finally dig in.
I like to make a batch a day ahead so it can set up overnight, but it’s usually ready to cut after four hours in the fridge. I cut mine into 64 bite-sized squares, because this fudge is rich—one piece is plenty… unless you’re me sneaking one straight from the freezer.
Try My Easy Fudge Pie Next! Love chocolate desserts? My Easy Fudge Pie is like a fudgy brownie baked into a pie crust. It’s rich, simple, and perfect with a scoop of vanilla ice cream.
Why You’ll Love This Oreo Fudge
- Ridiculously easy – just melt, stir, and chill.
- Only a few ingredients – no candy thermometer, no fuss.
- Ultra chocolatey – I use chocolate chips for a double-chocolate flavor, but milk chocolate and white chocolate work too.
- Perfect for gifting – fills cookie tins, jars, or treat boxes beautifully.
- Customizable – swap in any Oreo flavor for seasonal twists.
Ingredients Needed
- Chocolate chips
- Sweetened condensed milk
- Butter
- Vanilla extract
- Salt
- Oreos (regular or mini)
Ingredient Notes
Chocolate chips: I use semi-sweet chocolate chips for a balanced, not-too-sweet fudge.
Milk chocolate works too for a creamier, softer result. You can also swap in white chocolate for a cookies-and-cream-style fudge.
Sweetened condensed milk: This gives the fudge its smooth, creamy texture—don’t substitute evaporated milk here.
Butter and salt: Butter adds richness and helps the fudge firm up properly, while a little salt balances all that sweetness.
Oreos: Regular Oreos are my go-to, but the minis are fun for mixing in and topping.
You’ll need about 20 regular cookies or a bag of minis. I like to stir the roughly chopped cookies into the fudge and sprinkle the finely crushed ones on top.
Craving More Chocolate? This Salted Caramel Pretzel Bark uses a full bag of chocolate chips and crunchy pretzels for the ultimate sweet-salty combo.
How to Make Oreo Fudge
Detailed recipe and instructions are in recipe card at bottom of post.
- Prepare the pan. Line an 8×8-inch baking dish with parchment paper, letting some hang over the sides for easy lifting later. Lightly grease with butter or cooking spray.
- Crush the Oreos. Roughly chop the Oreos. For the Oreo topping, take about one fourth of the chopped Oreos, put in a plastic bag and crush a little bit more finely using a rolling pin.
- Melt the chocolate mixture. In a medium saucepan over medium-low heat, combine sweetened condensed milk and butter. Stir until the butter melts.
Lower the heat and stir in chocolate chips. Continue stirring until mostly melted, then remove from heat and keep stirring until smooth. - Add vanilla and salt. Stir in the vanilla extract and salt until fully combined.
- Fold in Oreos. Gently fold the chopped Oreos into the warm chocolate mixture.
- Pour and top. Spread the mixture evenly into the prepared pan. Sprinkle the finely crushed Oreos across the top and lightly press in.
Optional: Instead of the crushed cookie topping, press one mini Oreo into each future square (8×8 grid) for a cute presentation. - Chill and cut. Refrigerate for at least 4 hours, or overnight. Once firm, lift out using the parchment and cut into 64 one-inch squares (cut 8 rows each way).
Chocolate Melting Tip: The secret to perfectly smooth fudge is melting the chocolate gently. Take it off the heat when a few chips are still visible and stir until it’s glossy. This keeps it from seizing and helps it firm back up beautifully once chilled.
Recipe Notes
- Freezer-friendly: Oreo fudge freezes beautifully for up to 2 months. I often store it frozen and just pull out what I need. (It’s also dangerously good straight from the freezer.)
- Pan size: Use an 8×8 pan for one-inch cubes. For thicker fudge, use a loaf pan instead.
- Flavor swap: Try mint Oreos, golden Oreos, or any seasonal variety for a fun twist.
When to Make It + How to Package for Gifting
I always think of fudge as a holiday treat, but honestly, this Oreo Fudge is too easy to save just for December. It’s great for any time you want to make something homemade that feels special, without the stress of baking.
During the holidays, I like to package squares of fudge in small jars or tins lined with parchment.
The little Weck jars or 16-ounce mason jars are perfect for gifting to teachers, neighbors, or friends. Tie a bit of twine or ribbon around the top, add a tag, and you’ve got a homemade gift that looks as good as it tastes.
If you like giving edible gifts, you might also enjoy my Mini Chocolate Chip Cookies. They fit perfectly in small jars too—or my Christmas Cookie Mix in a Jar, which is another easy make-ahead idea that looks festive.
More Chocolate Sweet Treats to Try
- Fudge Pie – rich, gooey, and chocolate through and through.
- Salted Caramel Pretzel Bark – sweet, salty, buttery, and totally addictive.
- Marshmallow Fluff S’mores Bites – a mini version of a campfire classic.
- Mini Chocolate Chip Cookies – perfect for cookie tins or with ice cream.
- Peanut Butter Pretzel Bites – that ideal sweet-and-salty combo in one bite.
Easy Oreo Fudge
This easy Oreo Fudge recipe takes just 10 minutes to make with only a handful of ingredients. Each piece is rich, chocolatey, and loaded with crunchy Oreo bits. Perfect for holiday treat trays or any time you’re craving something sweet and simple.
Ingredients
- 1 (12 oz) bag semi-sweet or milk chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 3 tablespoons butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- About 20 regular Oreos (or 1 (8 oz) bag Oreo Minis)
Instructions
- Line an 8x8-inch pan with parchment paper and lightly grease.
- Roughly chop the Oreos. Place about one-fourth of them in a bag and crush finely for the topping (although some chunks are fine too).
- In a medium saucepan, heat sweetened condensed milk and butter over medium-low until butter melts.
- Reduce heat to low and stir in chocolate chips. Continue stirring until mostly melted. Remove from heat and stir until smooth.
- Stir in vanilla and salt.
- Fold in chopped Oreos and spread mixture evenly into prepared pan.
- Sprinkle finely crushed Oreos on top and gently press in (or top with mini Oreos).
- Chill at least 4 hours, or overnight, until firm.
- Lift from pan and cut into 64 one-inch squares. Store chilled or frozen.